|This has nothing to do with the recipe, but I sure do enjoy the illustrations of Maira Kalman.|
Pardon me while I cut the intensity of my last few posts with a knife...specifically a butter knife. Why don't we bake something? Chocolate macaroons? Perfect! I'll preheat the oven to 325. You gather the ingredients.
Here's what we'll need:
5 cups of flaked coconut
6 tablespoons of flour
1/4 teaspoon of salt
4 eggs whites (Save all those gorgeous egg yokes for another day.)
1 teaspoon almond extract (O, we don't have it you say? Well, let's just substitute vanilla.)
2/3 cup of sugar
Okay, can you kindly dump it all in the bowl of the Kitchen Aid? Let it mix! Where is that little scooper the 5 year old was playing with earlier today?
Once we have scooped out about 24 coconut mounds, let's place the parchment paper-lined cookie sheet in the oven.
Pandora is playing the White Stripes, so we have time to dance...for about 20 minutes. Better be careful the cookies don't burn. Can you hand me that wire cooling rack?
I think we have half a bag of Ghiradelli dark chocolate chips left to melt and drizzle over our coconut creations.
Should we call the kids? No, let's see how long it takes before they notice.
Hey, thanks for helping! Be sure to take some home for your honey. xo
p.s. The cookies disappeared in record time. No time for photography. You'll just have to use your imagination.