How are you? The quarantine is tiresome, we have gone through a cooking spike and out the other side – now I can’t be bothered. I will try to re-cap the best recipes from when I was an inspired cook. We cooked khachapuri, rolex (which I can’t recommend enough), we failed at cooking jollof (determined for a rematch one day). We made eggplant rotolo, spicy fried plantain, onion tart, lots of tacos.
Nick has been baking away, he has done crumpets, english muffins, pastas and doughs for any recipes I request and now he is also doing more dessert-y things. The other day I craved something sweet and he whipped up a fantastic batch of chocolate chip cookies (with lovely pink himalayan salt on top!), he made tons so it’s what I had for breakfast today and yesterday because I’m in that place right now.
Today I’ll share what to do with your leftover egg whites if you have made something like mousse or fresh pasta that required only yolks. These macaroons are the EASIEST and Nick covets them. Basically just mix everything in a bowl, put it on a pan and bake it. This is the only kind of baking I can tolerate – swift and painless.
Wishing you all the best cooking adventures in these crazy times xo
Chocolate Almond Coconut Macaroons
- shredded coconut, 1.5 cups
- 2 tablespoons of flour
- 2 egg whites
- a couple drops of vanilla essence
- sugar, 3 tablespoons
- chocolate chips, 1/4 cup (optional)
- almonds 1/4 cup (optional
You have options here. You can add chunks of choc and almond or alternatively you can dip them in melted chocolate after they have cooled or just leave them virgin. All ways are delicious but if you leave them alone I would suggest adding a few tablespoons more of sugar. The almond chunk dipped in choc is my personal fave version.
In a bowl, mix all ingredients together. Dollop spoonfuls onto your greased baking sheet. Bake on 325 for 15-18 minutes
