which means Summer is drawing to a close
school starts in a few weeks,
and the traffic jams will return
it means that before you know it
it’s mustard yellows
and of course, for me + dw,
it means our Union
i confess that this post will not be
it might even come off as whiny
but i’m tired
i’m just feeling fatigued
what should be so simple,
so incredibly easy,
is kinda turning out to be a downer
there is always 2yen dispensed
advice doled out
and the worst —
oh the worst
everyone else’s expectations & requests
(i could never make it as a customer service representative)
chocolate + coconut macaroons
adapted from the Splendid Table’s How to Eat Supper by Lynne Rossetto Kasper & Sally Swift
yields 13 heaping TBL-sized cookies, or 39 small tsp-sized cookies
*note: dw & i like to have dessert after dinner and well i needed a really quick, one dirty bowl sweet recipe. this was it. i previously made coconut macaroons that used only egg whites. this recipe, thankfully, let me use the whole dang thing and it came out just lovely.
2 large, organic eggs
1/4 cup organic sugar
generous pinch of salt
1 estimated tsp vanilla extract
2 2/3 cup unsweetened shredded coconut flakes
1/3 cup sweetened shredded coconut flakes
chocolate melt, amount per your discretion
preheat oven to 350F
prepare cookie sheet with parchment paper
in mixing bowl mix everything, except for the chocolate. you’re not aiming for a batter, it’s more like clumps of moistened coconut.
form macaroons as you want, into balls, or drop them via tablespoon on sheet. bake for 25 minutes, until golden brown.
transfer to rack to cool.
when cool, dip in melted dairy free chocolate, and drizzle over top. allow to cool.
serving size: 1 large cookie or 3 smaller cookies – calories: 522 | total fat: 28g | cholesterol: 124mg | sodium: 290.4 | total carbs: 62.9 | dietary fiber: 7.9g | sugars: 50.8 | protein: 6.9g