Macaroons

I love making elaborate desserts but the ones that get the best acclaim are usually the simplest. These macaroons are no execption. Happy Memorial Day everyone.

Coconut Macaroons

Ingredients:

2/3 cup flour

5 1/2 cups flaked coconut (sweetened or not: your preference)

1 can (14 oz) sweetened condensed milk

1 tsp rum extract (or vanilla or almond)

pinch salt


Instructions:

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silpat (this is extremely necessary as the macaroons will be very sticky).
Mix the coconut, flour and salt.
Gradually add the condensed milk and extract while stirring with a wooden spoon until everything is incorporated. Use an icecream scoop to drop the batter on your baking dish. Bake 12-14 minutes or until the coconut is toasted.

Because I'm me, I love to dip these in melted chocolate and sprinkle with anything from nuts to a dash of sea salt. Coconut pairs well with any type of chocolate.

Please Sir, I Want S'more

I learned this past week that one of my favorite people in the world has never (never!) had a s'mores*. Yeah, I gasped a little too. Having a pretty insane sweet tooth myself I just couldn't stand for that. In my opinion, the choco-marshallow confection is integral to a healthy childhood (did I say healthy? I'm sticking to it!). So tomorrow we're doing it up right: Homemade graham crackers, homemade vanilla bean marshmallows**, and slabs of deep dark chocolate.

Graham Cracker recipe HERE.
Marshmallow recipe:

after trying several recipes over the years I assembled this one which uses egg whites. If you're wary of whipping egg whites (I understand) you can find one without, using a little internet research.

1/4 cup plus 2 tablespoons cold water

1/4 cup light corn syrup

3/4 cup sugar

1 tablespoon powdered gelatin

2 egg whites, room temperature

1 whole vanilla bean, split open and scraped or 1 1/2 teaspoons vanilla extract

cornstarch

Line an 8X8 baking pan with plastic wrap. Spray generously with cooking spray and sprinkle lightly with some cornstarch, shake the excess off. In a heavy-bottom saucepan, combine 1/4 cup of the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer. Sprinkle the gelatin over 2 Tbs cold water and let dissolve. Remove the syrup from the heat, add the gelatin, and mix. Whip the whites until soft peaks form and pour the syrup into the whites. Add the vanilla seeds and continue whipping until stiff. Pour the mixture into the prepared pan and let set 24 hours at room temperature. Unmold and cut squares with a hot knife.

To assemble: Lay your chocolate on the graham cracker and the marshmallow on top of the chocolate. Now stick it all under the broiler until the marshmallow is toasty ( like mine burnt) and the chocolate is soft. Finish with another graham cracker on top.

*poptarts don't count.

**I homemake everything, it's sort of a sickness.