I meant to do a valentine’s post, but I went to my friend Carmen’s for dinner last night. (She just signed up to follow my bl0g– hi Carmen! 😉 ) It was also Birds and Baking’s one year anniversary yesterday! Later this week I’ll do some sort of celebratory post. In the meantime, you can reminisce by re-enjoying my first post, if you like. 😉
Recently Carmen gave me a cute mug with a bird on the handle. I love it!
It is perfect for tea with cookies, of course. Continuing on with the recent gluten-free recipe experimentation trend, I made coconut macaroons not too long ago. (Coconut haters, avert your eyes!) These cookies are ridiculously easy to make, especially if you leave off the chocolate. But the chocolate makes them so much better.
(makes 2 dozen, modified from Fresh Flavor Fast)
2 egg whites
1/4 cup sugar or evaporated cane juice
12 oz (about 3 2/3 cups) sweetened shredded coconut
chocolate of choice, optional
Preheat oven to 350°F. Line a baking sheet with parchment paper. In a medium mixing bowl, whisk egg whites and sugar until frothy. Stir in coconut.
Using a tablespoon (preferably rounded, as the cookies will retain that shape) or melon baller (does anyone have those anymore!?) scoop cookie dough, packing tightly, and place onto prepared sheet. Bake until lightly golden, 25 to 30 minutes, watching carefully. (My oven got a little too hot, so they over-browned.) Cool completely on baking sheet.
If desired, once cookies are cool, melt chocolate and dip the bottoms in. Rest upside-down until chocolate hardens.
How do you feel about coconut?