coconut divine

{ellen silverman for real simple}

maybe it's my whole food drama*, but lately I've been uninspired in the kitchen. at least as far as dinner goes. on the other hand baking has seemed like such a fun idea. I've never had much of a sweet tooth and I still don't. and I have a tendency to burn cookies. and my oven seems a bit hot. but.
lemony almond macaroons
I do love coconut. and almonds. and lemon. and I might just need to make them.

*I have to wait 10-14 days for my food allergy test results. my doctor suggested that I eat what I want until we can sit down and look at what I'm sensitive to. I've been eating wheat consistently since then and I can't say I feel great. in fact I know I'm definitely eating something that my body is not happy with. so, slowly, I will be reducing how much wheat I eat, even as I wait for the results. I say that after having eaten half of a baguette sandwich for lunch, but that is the goal. a slow weaning away from the wheat. and I can still make those macaroons - they're wheat and gluten free!

also, thank you so much for your kind words to me since that last post. just when I start to wonder why I'm still posting to this little blogaroo, you remind me why. I'll let you know what I find out.

lemony almond macaroons 

from real simple: 

Ingredients

• 1 14-ounce package sweetened shredded coconut
• 1 cup sliced almonds
• 3/4 cup sugar
• 1 teaspoon grated lemon zest
• 1/4 teaspoon kosher salt
• 4 large egg whites

Directions

1. Heat oven to 325° F. In a large bowl, combine the coconut, almonds, sugar, lemon zest, and salt. Mix in the egg whites.
2. Drop mounds of the mixture (each equal to 2 tablespoons) onto 2 parchment-lined baking sheets, spacing them 1½ inches apart.
3. Bake, switching the baking sheets halfway through, until the edges begin to brown, 20 to 25 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.
4. Store in an airtight container at room temperature for up to 1 week.

By Sara Quessenberry,  May 2009