If you’ve been following my blog, then you’d know that after a long radio silence, I am back with a vengeance… or at least with a flurry of quiche recipes. What does quiche have to do with coconut macaroons, you ask? Well, my friend, if it weren’t for the Leek Quiche and its insistence on using no less than four yolks and absolutely no egg whites, perhaps coconut macaroons and I would have never met. Oh what a sad and empty world would that be. But fortunately for me and the world, my desire not to waste those four whites coupled with my sublime Google-fu skills have led me to what I confidently proclaim as the baking sensation of Q2 2012… the one and only: coconut macaroon. I want you to focus on saying it, dear reader: co-co-nut ma-ca-roon. Mhmm… I don’t know about you, but it does send a shiver down my spine. (Does this make me a freak? <- a rhetorical question, no need for you to answer, really) It’s just that when they come out of the oven all sweet and fluffy and chewy and so scrumptious… they’re irresistible. And did I mention that they are simple and quick to make? That trifecta of quick, simple and tasty might very possibly become my downfall.