Food In Many Forms

... you can dip almost anything into it, including coconut macaroons.  In an effort to use up my shredded coconut leftover from Valentine's Day, one of my good friends from college proposed baking up some coconut macaroons . Right as I was walking out the door on my way to her house, I sent a quick text, "anything else you need before I head over?". "A double boiler ," she replied, "I want to dip the macaroons in chocolate ." It was like music to my ears. Ingredients 2/3 cup all-purpose flour 5 1/2 cups unsweetened shredded coconut 1 14 oz can sweetened condensed milk 2 teaspoons vanilla extract 1/4 teaspoon salt Directions Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil. In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough o...

I am trying a new thing where the only cookies and sweets I eat are the ones I make myself. This gives me an excuse to try all the super unhealthy cookie recipes by Paula Deen. The other day I made her coconut macaroons. They went really well except that they kept making all this steam and setting off the smoke alarm every time I opened the oven door. Only later, when I told my mom that the macaroons stuck to the wax paper, did I find out that the steam was the wax paper burning of the wax. Oops! Hope I didn't inhale wax or something. Next time, I will be sure to use parchment paper. Ingredients: 3 cups shredded coconut 1 teaspoon almond extract 1/8 teaspoon salt 2/3 cup sweetened condensed milk 2 egg whites, stiffly beaten 1 teaspoon cream of tartar Directions: Preheat oven to 350 degrees F. In a medium bowl, combine coconut, almond extract, and salt. Mix in condensed milk to form a thick paste. Fold in egg whites with cream of tarter. Drop by teaspoonfuls onto greased cookie shee...

The University of Maryland probably got 3 feet of snow yesterday, and barely any stores are open. However, with my determination to bake, I found a recipe that only required a minimal number of ingredients. The recipe we used to make meringues is a very basic one - egg whites, sugar, cream of tartar, lemon zest and salt. But we added in cocoa powder and instant coffee to some of them to create a little more variety. They turned out amazing! We made the cookies really big, so we left them in for ten extra minutes, but other than that the recipe was really easy and accurate. I thought it would be funny to keep them in an old empty meringue container - but I am probably the only one who finds it immensely cool!