3000 miles 'til dinner.

In my first years catering, friends who were successful caterers in Portland, offered up a corner in their small kitchen so I would have a licensed spot to “get started”. Their delicious macaroons were incredibly popular with their followers, a chewy, buttery concoction of coconut and chocolate. We all loved them and when it was time to move to my own kitchen three years later, we at Flaming Carrot started making our version of a simple macaroon, simply leaving out the chocolate.  However, adding chocolate is always a good thing — see the Original Macaroons with Chocolate

Prep time: 10 minutes

Baking time: 20 minutes

Oven temp: 350 degrees

Servings: approx 3 dozen

♥PANTRY, FRIDGE, MARKET♥♥

4 C. (14 oz bag) shredded, sweetened coconut  
2 large eggs
2/3 C. granulated sugar
1/3 C. unbleached flour  (for gluten free: 1/3 C. Pamela’s Baking & Pancake Mix)
3 T. unsalted butter, very soft or melted
2 t. pure vanilla extract
1/2 t. sea salt (eliminate salt if using Pamela’s mix)
Original Macaroons with Chocolate
12 ou. bag (2 C.) good quality semi-sweet chocolate chips
6 ou. good quality semi-sweet or bittersweet chocolate
4 T. light or heavy cream

Prep - food processor or mixer

In processor or mixer bowl, beat butter, eggs and sugar. Blend until creamy and double in volumn.  With mixer/processor on, add flour and mix for 2 minutes. Add vanilla and salt. Don’t worry about over-mixing, beating longer is fine.

Stir in coconut by hand (put all in a medium size bowl if you used a processor) until coconut is completely coated with the egg mixture.

Spray baking oil OR line the bottom of a heavy bottom baking sheet with parchment paper (your new best friend for baking). Scoop tablespoons of macaroon onto the baking sheet, placing 1” apart. The macaroons will only spread a little.

Baking

Bake for 15 minutes, then check. As always, baking time will depend on your own oven. Cookies will look golden brown when done.

♥♥WAYS TO “just wing it”.♥♥           consider adding

*chopped toasted almonds, walnuts or hazelnuts (chocolate chips too!)

*do not use grated, fine shredded or unsweetened coconut; the cookies will be dry

♥♥ Original Macaroons with Chocolate

*add 2 C.  semi-sweet chocolate chips to coconut/egg before baking

*when macaroons are baked and cool, drizzle with Chocolate Glaze.

CHOCOLATE GLAZE:

1 C. semi-sweet chocolate            4 T. light or heavy cream

In a small bowl, add chocolate and cream; set bowl on a pot filled with 2” water. Bring water to just below a simmer, and stir chocolate until smooth and shiny.

♥♥ HELPFUL HINTS:

*best gluten-free products for all baking:  www.pamelasproducts.com

(MIL post)