It seems as if lots of people are still checking in on me, so I feel I need to give something to read (or at least drool over).
I have been incredibly busy with other ventures, but as fall rolls around, I cannot help but turn my oven back on. As most of you know, Augusta is brutal during the summer, and baking just doesn't seem right (or lawful, even). But as I stroll through the grocery store, bins full of shiny apples bid me "come." So it's into the kitchen, and again to you.
And today, it's easy, goopy, and delicious: macaroons.
Coconut, condensed milk, egg whites, a splash of vanilla, and a pinch of salt are all it takes to make this old fashioned treat in your kitchen. Chocolate? Who needs it? Oh... ok. We do. Grab some chocolate, too.
So scrape your ingredients together, and make this crunchy, chewy, perfectly sweet treat.
Coconut Macaroons
1 14 oz bag of shredded sweetened coconut*
1 14 oz can of sweetened condensed milk
2 egg whites, whipped but not too dry
pinch of salt
1 t vanilla extract
Combine the extract, salt, milk, and coconut in a large bowl. Fold in the egg whites, trying not to delate them.
Preheat the oven to 325, and place rounded spoonfuls of the mixture (1.5-1.75 inches in diameter) onto a baking sheet lined with parchment paper. Bake for 25-30 minutes.
Melt some chocolate in a double boiler and drizzle on top.
*I toasted my coconut first. Not a necessary step (although a delicious one).