It's a late night again and I am feeling slightly guilty for not having this up before tonight. My only defense is that life gets in the way and priorities take their place. Mentally this space is one of my top priorities, in the physical world though my everyday job requires that I be out of bed at dawn. Between classes and practices, I don't get back in that same bed before 11 o'clock most nights and I have to admit it seems like a losing battle at times. But the rewards of this, this space right here, are worth every minute of lost sleep.
I am of the type of personality that needs to stay busy, always working on one project or another. In the last year or so, I feel as if the more I try to slow down, the busier I seem to get. Looking over my current commitments, I don't think I could have ever imagined myself to be where I am now. Life has a way of showing us that we are capable of doing things we never dreamed of doing. Not necessarily because these things were impossible but maybe because we didn't know we had an interest in them to start with. This space still amazes me, can you tell? I suspect though a few years from now, things won't remain the same either.
Speaking of things not remaining the same, I fell in love with coconut only a few years ago. I never ate it as a child most likely because this is not a traditional ingredient in any of the dishes we prepared at home. Since then I have made coconut macaroons numerous times, with the rest of the family loving them just as much as I do.
Some time ago I came across a recipe that incorporated farmer cheese into the mix, this specifically is a very familiar ingredient so I knew I had to try it. This currently is the macaroon recipe for me. Soft yet chewy, the lime certainly adds a bright burst of flavor giving the whole macaroon almost a tropical twist. My favorite part; the dark chocolate. It lends a richness to the fluffiness, turning this into a delicate treat instead of simply a cookie.
Coconut Macaroons with Lime & Dark Chocolate
Makes about 3 dozen cookies.
- Pre heat your oven to 375 degrees fahrenheit. In a standing mixer bowl, combine egg whites and salt, whisk on high until just beginning to stiffen. Slowly add in sugar and continue beating until glossy and a stiff peak forms when the whisk is pulled..
- In a sperate bowl combine cheese, vanilla and lime. Add 1/3 of the egg whites and fold until combined.
- Add the cheese mixture back to the egg whites along with the coconut. Fold until just combined, try not to over mix.
- Line two baking sheets with parchment paper. Using a #60 scoop or a teaspoon, scoop mixture onto the paper forming cookies about 1.5 inches in diameter.
- Bake for about 15 - 17 minutes, checking them at about 10 minutes. The cookie's bottom edges should be crisp with a caramel color. while the rest of the cookie may brown in in patches.
- Remove from the oven and transfer to cool with parchment paper on a wire rack for 10 minutes.
- Drizzle with melted chocolate and allow to set completely before removing from paper. Enjoy!
*recipe adapted from delicious days.
- 4 large egg whites
- 1/4 tsp salt
- 2/3 cup sugar
- 1/2 to 1 tsp lime juice and zest of 1/2 a lime.
- 1/2 vanilla bean
- 1/4 cup farmer cheese
- 8 oz (about 3 cups) unsweetened desiccated coconut
- 1 cup 60% cacao chocolate, melted