Before we get to the good stuff I wanted to show you a little somethin’…
This is what I came in to work to find on my desk:
The Wall Street Journal. An article on, “How Colleagues Make You Fat“. A sticky note pointing to said article with the words, “with cake balls” written on it.
The article goes onto discuss the different tactics that these evil colleagues use to add pounds to your waist. I would like to begin by saying I am neither The Dismissive, The Offended, The Alarmist, nor The Exasperated. I simply make stuff and you eat it – no tactics or pressuring involved…promise. But really, one little taste won’t kill ya. I kid, I kid.
Well guess what!? No cake balls today. Macaroons!
They’re even made with egg whites, which in my book means they’re healthy.
Save your yolks though because you could totally use them for this! She has an amazing, easy, non-intimidating recipe for Crème Brûlée.
Yield: approx. 24 macaroons
1 package (14 oz.) Flake Coconut
2/3 cup granulated sugar
6 tablespoons flour
¼ teaspoon salt
4 egg whites, lightly beaten
1 teaspoon almond (or vanilla) extract
6 oz. Chocolate CandiQuik Coating
1 bag chocolate egg candy
Preheat oven to 325°F.
Mix coconut, sugar, flour and salt in a large bowl.
Lightly beat egg whites and almond extract together by hand. Add to coconut mixture and mix well.
Drop by tablespoonful onto a well-greased and floured baking sheet. Press a finger in the center of each macaroon to form an indent for the nest.
Bake for 20 minutes or until edges are golden brown. Place on a wire baking rack to cool completely.
Melt CandiQuik according to package directions and spoon a small amount into the center of each macaroon. Place 3 chocolate eggs in the chocolate center. Let set.