Out we go but the boys will rescue us tonight....

Well, last night was the big night!   We went out to dinner!  As I had posted before, my niece, Lisa is visiting so we decided after a day of attending multiple sports events for the kids, we would go out to dinner. We had a 6:30 reservation.  It was on the early side because Will had a very late indoor soccer game to go to afterwards. We had  a great dinner and 3 of us( all the girls :)) brought half our dinner home as the portions were so big.  It was fun to get out and visit and catch up while relaxing.  I was surprised though, that I wasn't feeling like I had been missing anything!  Tonight we will get back to eating in.(I also missed being able to update my savings button !!)

Now, back to the Macaroons.  Yesterday afternoon  I got a call from my neighbor Jeanne saying that she and her daughter, Kelly had made macaroons and had a plate for us! It's good to have generous neighbors, isn't it ?!! :)  I had given her this recipe last year after making them.  They are so good and are a little different as they use regular sweetened coconut as well as unsweetened.(Harder to find, I buy mine at Whole Foods.) I think it adds an extra dimension of flavor.  Some they dipped in chocolate which were so decadent, but these macaroons are fabulous on their own as well..(recipe at bottom of page)

Now for the news that makes my Sunday.... the boys are cooking tonight! They are planning, shopping and cooking!!  I love Sundays when I am "off duty"! I am (as always) slightly afraid about what we will have but if I don't have to slice it, chop it or bake it, (or god forbid, fry it!), I am a happy girl! So stay tuned tonight to see what turns up on our plates....

Coconut Macaroons(from Cook's Illustrated New Best Recipes)

1 cup of cream of coconut

2 Tblsp Light Corn Syrup

4 large egg whites

2 tsp vanilla extract

1/2 tsp salt

3 cups unsweetened shredded coconut

3 cups sweetened shredded or flaked coconut

Heat oven to 375.  Adjust oven racks to upper and lower middle positions.  Line 2 cookies with parchment paper and lightly spray with non-stick cooking spray.

Whisk together crm of coconut, corn syrup, egg whites, vanilla, and salt in small bowl; set aside.  Combine all coconut into large bowl.  Pour liquid ingredients into the coconut and mix until moistened.

Drop heaping tablespoons of the batter onto the sheets, spacing about 1 inch apart.  Form cookies into haystacks using fingers.(moisten your fingers a little if they stick) Bake about 15 minutes until cookies are light golden brown, rotating racks halfway through.

Cool cookies on baking sheets until set(about 2 mins) and then transfer to wire rack to completely cool.

To dip in chocolate:  let cookies cool. Line trays with parchment again.  Melt 10 oz semi sweet chips in microwave.(heat at 50% for 3 mins, stir, then heat at 30 second increments until melted).  Take out of microwave and add additional 2 oz of chips. Stir until smooth.  Dip bottoms of macaroons in chocolate and 1/2 inch up sides.  Scrape off excess and then place on tray to cool.  Refrigerate 15 mins until chocolate is set.

These are great to serve for company or bring to a friend's - they look beautiful and taste better!