The sun is shining. Birds are singing. Spring has sprung. And I’m just about the worst food blogger ever.
I think that pretty much sums up where we are right now.
Today is Easter. Happy Easter, friends.
Today is Easter… and I’ve failed in my food blogging responsibility to bombard every social media outlet I operate with fresh springy food porn all week in anticipation of today.
No eggs. Nothing lemony. Not a pastel color in site.
Sorry bout it.
There’s a good reason I haven’t done a lot of talking about the food I’ve been making…
I haven’t been making much of anything lately.
Oatmeal is fair game for any meal of the day. Been eating lots of oatmeal. And lots of vinegar.
No joke. Over the past 3 weeks, I’ve consumed an entire bottle of organic unfiltered apple cider vinegar in Tablespoon increments. My mom said it’s really good for you. I don’t remember how/why, but whatever. I’m running with it.
My mom is kind of like a witch doctor. I mean that in a nice way.
Other junk keeps getting in the way.
Today is not really the day to whine about specifics of that in great detail, but that junk is what keeps me stuck surviving off of oats, scraps of chocolate, and random food I find in the street.
Like chicken and waffles.
Food cart festivals are where it’s at.
But I can assure you that…
A.) I will not be that girl who starts a blog, then out of the blue, stops a blog.
I am not that girl. Nope.
B.) This is not a leftover Passover recipe.
I swear. I didn’t even go to a Passover dinner. I just happened to have had coconut macaroons at some thing the Georgia Museum of Art put on the other night, and they simply inspired me with their tastiness. ‘
On the subject of art, know what else has been inspiring me lately? Mr. Salvador Dali.
A few of his works have been plastered all up on the walls of my brain this week. I think that means I need to redecorate my apartment. That makes sense, right?
Random side note. It’s normal.
While I’ve taken a mini vacation from food talking, I had to do some art talking instead.
Food, art, they’re one in the same.
And when you happen to need some food art on the fly, toasty coconut macaroons, such as these, have got your back.
They’re way easy to throw together, light and airy and wonderfully coconutty, and they’re gluten-free. Hooray for Celiacs -friendly desserts.
Not to mention, how artful do these little guys look? So abstract.
We could all just stand around the dessert table and discuss them and their artistic intricacies. Then some old and mysterious art collector man will offer to buy them from me for millions of dollars. And I will say… yes.
But with that, I want to wish you the happiest Easter ever. Or at least until next year.
Chocolate Dipped Coconut Macaroons
Adapted from Alton Brown
- 4 large egg whites
- Pinch salt
- 1/2 cup sugar
- 1 (8-ounce) package sweetened shredded coconut, lightly toasted
- 4 ounces semisweet chocolate, melted
Preheat oven to 350 degrees F. In a mixer fitted with a whip attachment. whip egg whites and salt until they become white and begin to stiffen. Add sugar in 3 parts. Continue to whip until the egg whites are very stiff. Using a rubber spatula fold in toasted coconut.
On parchment lined cookie sheets, drop a teaspoon of the mixture leaving 1 to 2 inches around each cookie. Place into the oven and bake for 15 to 20 minutes. The outside should be golden brown but the insides should still be moist. Allow to cool completely on the cookie sheets.
Remove from the pan and dip the bottoms in melted chocolate, then place back on the sheet tray to set up.