Raccoon and Lobster

Between visits to surfas and crate and barrel, I managed to pick up quite a lot of kitchen and dining supplies that needed to be put to use. Coconut macaroons and allowed me to try out my new cookie scoop and they look like more work than they actually are, which is a bonus for when you wanna impress people without actually slaving away.

Recipe taken from Brown Eyed Baker

2/3 cup sweetened condensed milk
1 large egg white
1 ½ tsp vanilla
1/8 tsp salt
3 ½ cups sweetened flaked coconut

Preheat oven to 325°. Combine milk, egg, vanilla and salt. Stir in the coconut until well blended and then scoop onto a parchment paper lined cookie sheet. Bake until golden brown, 20-25 minutes depending on cookie size.

My mix was apparently too wet and once the baking started the macaroons began to ooze. When they were cooling on the sheet I quickly performed some ooze-ectomys with the spatula and discarded the evidence of my shame*. I think I was supposed to really pack down the coconut during the measuring.

When macaroons are cool, melt some semi-sweet chocolate chips in a double boiler and gracelessly smear, dip, or plaster the chocolate onto the cookies. Let cool. Check every 5 minutes until you realize that you’re supposed to refrigerate them for 15 minutes to set the chocolate.

*And by discard, I mean force fed them to the boyfriend. He described it as a mixture of delicious and cloyingly over-sweet (the ooze is primarily sweetened condensed milk).