Emma and I made coconut macaroons on Monday.
We used Ina Garten's recipe from the Barefoot Contessa Family cookbook.
It was so easy.
Emma has a new love of macaroons after our visit to San Francisco.
She purchased one at a shop somewhere and has had a taste for one ever since.
We ad libbed on the chocolate 'ganache'. It's a little bitter for me.
But the cookies are very sweet.
Did you know coconut macaroons do not have flour or butter?
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt
Preheat the oven to 325 degrees.
Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or two teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.
This is the door to the Hanna Andersson store in Oak Brook.
Isn't it adorable?
I really appreciate good design.
It's a good quiet week.
It is remarkably warm and humid.
As it should be this time of year.
I much prefer it to the summers when we never reach 80 degrees :o)
Good ole Wisconsin.
Keeps ya on your toes.
Encourage one another,