I think I'm starting to get lazy...
Yup, definitely lazy.
Plus it seems that as the days are getting brighter my priorities are starting to shift from the kitchen to the garden.
So this past week our dinner menu has consisted of grilled chicken, spaghetti with sauce pulled from my freezer, and burritos. Basically anything that I can get on the table in 20 minutes is what we've eaten lately.
So I apologize for this next recipe...
Although really I shouldn't because it's EASY and DELICIOUS! Plus the end result is lighter than air and should really carry a disclaimer that says CANNOT EAT JUST ONE!
So, maybe you should actually thank me rather than ask me to apologize...
Yup, I believe thanks are in order. :)
Adapted from JoyofBaking.com
4 large egg whites (120 grams)(4 ounces), at room temperature
1 cup granulated white sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1 teaspoon almond extract
1/2 cup cake flour, sifted
3 cups sweetened shredded coconut
In a double boiler (or a stainless steel bowl over a pan of simmering water), whisk together egg whites, sugar and salt. When this mixture is creamy and warm to the touch remove from heat and stir in extracts, flour, and coconut. Refrigerate for about 1 hour or until firm.
Preheat oven to 325 degrees and line two baking sheets with parchment paper (or your handy dandy Sipats).
Place in small mounds (I used a mini ice cream scoop) on the parchment-lined cookie sheets; space several inches apart. Bake for 15-20 minutes or until golden brown. Remove from oven and allow to cool on the baking sheet for 10 minutes before removing to a cooling rack.
Makes 2 dozen cookies, so if I were you I'd double it! :)
Do you have something fun that you made this past week that you'd love to share with the world? Then join in the fun!
2 hours ago