One of Everything

Last week I met up with a good friend I hadn't seen in a while.  She introduced me to a new bakery and I could barely contain my excitement.  I practically ordered one of everything (what's worse than hearing how delicious something was and you didn't get a single bite?!)  One of the yummy treats I got was a Basil Macaroon.  Now these are different than the Macarons I make (and adore).  To be honest, the real reason I got it was because it had basil in it.  Now, I don't know if I've confessed this before, but I have a major basil obsession.  I die for basil.  I get called out all the time for adding basil in the most random things.  What can I say..It tastes fresh!

Anywho, the Basil Macaroon did not disappoint.  No siree!!

As a matter of fact, it proved to me how much of a coconut lover I am.  How did I not know this?  Almond joys, german chocolate cake (ice cream) ...heck yes!  Love it.

So all week long my mind has been reeling and waiting anxiously for the best time to make Macaroons.  Finally, I was able to make them last night.  

And boy oh boy...they. were. mmmm-mmmm. good.

My mind instantly began thinking of variations so I tried to remix a southern classic.  Mississippi Mud fudge ( minus the marshmallows).  You'll have to take my word for it, they were soo stinkin good!

Recipe {adapted from Ina Garten's Macaroon Recipe}

Ingredients

• 14 ounces shredded coconut {I used  7 oz. sweet & 7 oz. un-sweet}
• 14 ounces sweetened condensed milk
• 1 teaspoon pure vanilla extract
• 2 extra-large egg whites, at room temperature
• 1/4 teaspoon kosher salt

Directions

Preheat the oven to 325 degrees F.

Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

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Overall, they were pretty easy to make.  And I'm obsessed with how cute they look. 

Gahhhhh I love cute foods!!!