Wednesday, July 31, 2013

Macaroons & Tea

IF I WERE TO make a list of my skills, I'd put resourcefulness near the top.  Like so many other things I like to blame my parents for, my dad inspired this only-now-appreciated quality in me.  When people would come to our house they'd frequently comment on how simple and minimalist it was.  OK the actual words used were "bare" and "spartan", but I am one for a little more embellishment as it would turn out.

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.