"I probably don't say it enough, but I really appreciate how you love me care for me and always put my needs before your own. And I want you to know that I think it's just a terrific arrangement."
She didn't hit me over the head so I must've said something right (ha ha).
To make it up for my slackness, I made one of her favourite things to nibble on... Coconut Macaroons. everyone in the family is on a 'diet' apparently, so no fancy (and very fattening) desserts... and these macarons are just mildly fattening, so it's okay.
This was the third time I've made the macaroons from the same recipe and by far the best batch. The recipe called for desiccated coconut (which I've used for my first two batches). Although the first two batches of macaroons I've made were already pretty good, this third batch that I made was by far the best. This is because I used grated coconut and not desiccated. For those who don't know the difference between the two, the texture of a desiccated coconut is much finer than of a grated one.. just think of grated cheese. The grated coconut made a massive difference on the texture, consistency, and taste of the macarons. It is much sweeter (not to the extent that it's sickeningly sweet.. desiccated coconut was a bit boring), has a nice velvety consistency, and actually tastes like coconut.
I took a stab at taking a professional-looking photo of it and out of about seven photos, only one looked good enough to be shown here... unfortunately. Horrible lighting and it was night time.
My coconut macaroons consist of 150g Grated Coconut, 150g Caster Sugar, 3 Egg Whites, 1tsp Vanilla Extract, and a pinch of Salt... no fancy schmancy stuff. Oven was preheated to 170c and baking pan lined with baking paper. No need to grease. Chuck all ingredients in a heavy-based saucepan (yes, ALL in one go) on medium heat and mix until all is combined and should have a glossy look to it. (Note: You have to keep mixing it or else the sugar can crystallise.. Happened on my first attempt). Once mixed, you may use a tablespoon as guidance on the macaroon size, but of course you can make it any size you want (I found it easiest to use food prep gloves to transfer the mix bite-sized directly onto the baking pan) Bake in the oven for about 15 minutes or until golden in colour. Let it cool to set. This makes about 20-25 small macaroons.
This recipe was inspired by Violet Cakes (cake shop) when I came across it in East London. Such an amazing little shop with lots of yummy treats (especially the Cinnamon Buns and their English Strawberry cupcakes, mmm) you'll definitely want to go back to. I actually had second thoughts about sharing this coconut macaroon recipe,.. but.. oh well (: Enjoy!! I know the rest of my family did.
