I have had a pretty bad day today. Basically spending my day off wrapped up tighter than a package on Christmas morning. Dinking around on my laptop, trying not to stress about the little things. I.E. the fact that Spring quarter is starting soon and I've been waiting to hear back from school so I know when to register for my baking program. Worrying about every last little thing that is so out of my control, I stress so much that your grandma doesn't have anything left because I've stressed it all away with my big little heart. So naturally I want to bake to take my mind off things and to make everyone else in the house fat and happy.
My vegan thing...it's going. I'm at a hardy 75% vegan most days. I don't drink dairy or eating meat, although I had a burrito today with chicken. I'm eating lots of vegetables and not reading the labels on breads because I know it's probably made with milk but I love it so much that I'm giving my 75% and that's enough for me.
Now, as of late, I've been on this massive coconut kick. Dried cranberries and coconut flakes in my oatmeal every morning. Coconut in my applesauce, yeah you read that right, APPLESAUCE. It's sweet, crunchy and delicious and for some reason these past couple of weeks I'm in love with it.
Back to being nasty and stressed, I'm a hermit skimming the internet when I stumble across this beautiful picture of toasty looking coconut macaroons and me, being a girl of impulse decisions I decide right then and there that some time today I am making coconut macaroons.
I hope everyone has had a stress free day! Happy Thursday!
Coconut Macaroons
Ingredients
3/4 cups (5 large) egg whites
2/3 cup granulated sugar
5 oz sweetened coconut flakes
5 oz unsweetened coconut flakes
1/2 tsp vanilla extract
1/2 tsp orange blossom extract
1/4 tsp almond extract
pinch of salt
Directions
In a heavy sauce pan combine the egg whites, sugar, and coconut and cook over medium-low heat. Keep an eye out and stir frequently until all the ingredients combine together. Remove from heat, stir in the vanilla, orange blossom, and almond extract. Set aside in a bowl and put it in the refrigerator to chill, about 30 minutes. Preheat the oven to 300°F.
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| When everything is combined it'll end up looking a little like steamed rice |
Now here's where it gets tricky. I went for a palm-sized macaroon, mostly because I wanted to eat these with a cup of tea. But you can always go for a Tablespoon sized or any sized macaroon. The choice is up to you.
Put a piece or parchment paper down and let these cook for about 27 - 35 minutes
Even if they don't look toasty brown on the top, they're toasty all over.
Make up your favorite cup of tea and chow down on these little lovelies.
xxo
(Recipe adapted from skinnytaste )