It was the Blizzard of 2013, taking place from Friday February 8 through Saturday February 9 with 30+ inches of snow falling in the Portland, Maine area. It was CRAZY! The snow is still piled up. So Hubby got geared up for the snow blowing and shoveling that would soon be upon us.
Big Storm ah comin’
We had a driveway full of snow and a mailbox out there somewhere!
then, we lost it….
After shoveling a ton of snow, getting the 2012 tax receipts in order, and feeling happy to have power, I wanted to bake. I happened upon a ‘real simple-5 ingredient’ coconut macaroon recipe in the new March 2013 issue of “Real Simple.”
My sweet tooth kicked in as soon as I saw it. I just happened to have a bag of coconut in the freezer waiting to be used.
Here is the recipe – full credit given to Real Simple, March 2013, page 193, recipe by Charlyne Mattox. I did exactly as the recipe said, with the exception of the chocolate after-thought.
3 large egg white
½ cup sugar
½ teaspoon pure vanilla extract
¼ teaspoon kosher salt
1 14-ounce package sweetened shredded coconut (about 5 cups)
Heat oven to 325°F. Line 2 baking sheets with parchment.
Whisk together the egg whites, sugar, vanilla and salt in a medium bowl until glossy and the sugar is almost dissolved. Fold in the coconut, stirring until evenly combined.
Using a small ice cream scoop, drop the batter in mounds (about 2 tablespoons each) 1 inch apart on the prepared baking sheets.
Bake, rotating the sheets halfway through, until golden brown, 20 to 25 minutes; let cool completely. The macaroons will keep for up to 5 days at room temperature in an airtight container. *I melted some chocolate and dipped the edges.
Yeah, good luck keeping them for 5 days…Simple to make and easy to eat.