Unbounded

Now, I don't really like recipes with coconuts (save for fruitshakes, juices, and bukopies, although that's different), but I'll gladly make an exception for macaroons. They're just divine.

I've tried my hand in making one of those bite sized morsels and here's the recipe that I used. Thanks to Tahnee for giving it to me 4-5 years back heh.

Now, if I could only find the old fetuccini and food for the gods recipes that I used...

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You'll need:
1 1/2 cups (about 8 oz.) blanched almonds
1 cup sugar
3 egg whites
1 cup (about 3.5 oz.) sweetened shredded coconut

method:
-Preheat the oven to 350 F. Line two baking sheets with parchment paper.
-Grind the almonds in a food processor. Combine with sugar and coconut in a large bowl.
-In a medium bowl, beat the egg whites to medium peaks. Gently fold into the almond mixture.
-Drop by heaping teaspoonfuls onto the baking sheets, leaving at least 1 inch between macaroons. Bake until lightly browned, 15-20 minutes.

Makes about 3 dozen macaroons.

Mmmm. enjoy.

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I'm interested this time in making cinnamon buns with raisins (you can't go wrong with cinnamon, and apple cinnamon at that!), and learning Tahnee's Angelisas (couldn't spell that one right). Mmmmm.

Ack. all this talk about food made me hungry.