I am a 40 something mom with a son with special needs, A.D.H.D and Neurofibromatosis... so if you want to chat about children.... drop by any time... if you like recipes, photography or books... this is a blog for you...
I am currently on a Elin Hilderbrand kick.... she is an author who lives in Nantucket and writes about Nantucket... her books are the best for beach, pool or just summer reading... I just finished The blue bistro
She has 2 other books I have not read that are very popular and out in Barnes and Noble now.... called The island and Castaways... Let me know if you have read her before and if you like her... for a quick fun summer read....
I will be going to the new place for a Saturday blog hop party at Beat until Fluffy I will have a new .... with a new recipe... so see you there...
Her name is Dawn and her link is http://beatuntilfluffy.com and Sunday I link up with Ramblings and photos and link our photos of things that go with the photo scavenger hunt... IF you want to see what I took a picture of for the following things... come back Sunday or if you took some great shots that fit in the following categories... come link up.
View from Below
SO my grandfather loves Macaroons..... so I was practicing making them, in order to taste test them before I went for a visit...
1 (7oz) package sweetened flaked coconut
1 cup dry-roasted macadamia baking pieces, Mauna Loa
1 (14oz) can sweetened condensed milk
1/2 teaspoon vanilla extract
30 saltine crackers, finely crushed, Nabisco Premium
3 egg whites
1 (6oz) package white chocolate baking squares, Bakers
Preheat oven to 350 line a 15X10 inch jelly-roll pan with parchment paper. Spray additional baking sheets with nonstick cooking spray. Spread coconut and macadamia pieces in a single layer in prepared jelly-roll pan. Bake, stirring frequently, for 10 to 12 minutes, or until lightly toasted.
In a large bowl, combine condensed milk and vanilla. Stir in coconut mixture and cracker crumbs stirring until well combined.
In a medium bowl, beat egg whites at high speed with an electric mixer until stiff peaks form. Gently stir into coconut mixture. Drop by rounded tablespoonfuls, 2 inches apart, onto prepared baking sheets.
Bake for 12 to 14 minutes, or until edges of cookies are lightly golden. Remove to wire racks, cool completely ( 1 hour) Melt chocolate according to package directions; drizzle over cookies. Chill until chocolate is set ( about 30 minutes)
Recipe by Sandra lee