indigo pears

I'm finding wonderful recipes on the internet. It started with my e-mail newsletter from Dorie Greenspan. Soon I had more creative cooking and baking ideas than I can ever accomplish in just one day off which is what I have this week.

Take a look at these!



COCONUT MACAROONS From Modern Spice by Monica Bhide
Yield: 35-38 small macaroons


Cook Time: 30 minutes (plus 30 minutes to cool)
1 (14 oz) package shredded sweetened coconut
10 oz. sweetened condensed milk from a 14 oz can (I like Eagle brand) (Note from Dorie - this measures out as a scant cup)
1 1/2 teaspoons ground cardamom
1 teaspoon saffron threads, crushed
1/4 teaspoon salt
2 small egg whites, whipped to stiff peaks (Note from Dorie - you can use the whites from medium or large eggs; Monica told me she just doesn't want you to use extra-large or jumbo egg whites)
1. Prepare a sheet pan by lining it with parchment paper and lightly spraying with nonstick spray.
2. Heat the oven to 350 degrees.
3. Combine the coconut, condensed milk, saffron, cardamom and salt in a bowl. It will form a mixture that is not like typical cookie dough. But once the egg whites are folded in, the mixture will stay together during baking.
4. Gently fold in the whipped egg whites.
5. Using a spoon, mold the mixture into tablespoon-size balls and place 1 inch apart on the prepared pan.
6. Bake the macaroons for about 14-16 minutes until the exterior is very slightly brown, the middle is still soft and the bottoms begin to turn golden brown.
7. Remove from the oven. Allow to cool for about 20 minutes. (Note from Dorie- I cooled the macaroons on the baking sheet because they were too fragile to move while they were hot.)8. Serve at room temperature. These can be stored in an airtight container for up to a week.