When I was a kid my dad would donate my toys if he thought my sister and I weren't playing with them anymore. One second they'd be there, the next they were being driven away in the charity collection truck. It goes without saying that I kept my toys in heavy rotation as a result, and I got to be very good at stashing objects.
Nowadays that fear of losing a precious toy has translated into hiding food not yet ready for consumption and the ability to see a recipe where some others might just see ingredients. Case in point: my mom and I had some coconut and condensed milk left over, and almost immediately opted to make macaroons. We adapted a recipe from Paula Deen, everyone's favorite apologetic racist/butter fiend, and the outcome was excellent.
Crowd-pleasing combo: macaroons & tea.
- 3 cups shredded coconut
- 1 tsp almond extract
- 1/6 tsp salt
- 1/2 cup sweetened condensed milk
- 2 egg whites, stiffly beaten (foam-like eggs)
- 1 tsp cream of tartar
1. Combine coconut, almond extract, and salt. Mix condensed milk into dry ingredients and fold in egg whites and cream of tartar. Place teaspoon-sized scoops onto greased cookie sheets, leaving 2 inches of room between macaroons. Bake on 350° for about 10 minutes or until edges are lightly browned.