My life is a study in opposites. I market a product all day that targets men, beer, greasy food and cars. Then I come home and write about girly things, decorating, organizing, and elevated and easy entertaining. It’s only fitting that my fashion would be a representation of my life. A celebration of high and low, dark and light, sparkle and fade.
Amongst my immediate family and my cousins, we are all busy with our day-to-day lives. Not to mention, by L.A. standards, most of us don’t live close to each other. The holidays gives us reason, without guilt, to put the phones away and disconnect from work. While I love to make intricate confections for family gatherings, work has been all consuming lately, so I decided to make a couple of easy desserts. If you’re a beginning baker, these macaroons are an smooth entree into the world of baking with a tasty result. Of course, I will also make these Chocolate Slated Caramel Crack-ers, that I first made last year.
- Chocolate Dipped Coconut Macaroons
- 3 cups shredded, sweetened coconut
- 2 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract (use a kosher for Passover version, if desired)
- 1/8 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 teaspoon butter
- Preheat oven to 350 degrees F and line two baking sheets with parchment paper.
- In a large bowl whisk the eggs until well beaten.
- Whisk in the sugar, salt, and vanilla extract.
- Using a spatula, stir in the dried coconut, making sure that all the coconut is thoroughly moistened.
- Place small mounds (about 1 tablespoon) of the batter on the parchment-lined baking sheet, spacing several inches apart.
- If desired, place a chocolate chip in the center of each cookie.
- Bake for about 14 to 18 minutes or until golden brown.
- While the cookies are baking, place the chocolate chips and butter over a double boiler to melt.
- Once melted, take the chocolate off of the double boiler.
- Remove the cookies from oven and place on a wire rack to cool.
- Then dip or spread the bottoms of each macaroon in the melted chocolate.
- Place the macaroons, chocolate side down, on a parchment lined baking sheet.
- Refrigerate the cookies for about 15-30 minutes, or until the chocolate hardens.
- Can be covered and stored for several days at room temperature or in the refrigerator.
|Stationery from the sale at my favorite Los Angeles stationery store, Sugar Paper.|
The last couple of weeks have not slowed down at my day job. I’m thankful to be in the position I am in at work and I feel lucky to be so busy. This weekend, I am looking forward to taking advantage of being outdoors, doing some volunteer work and getting setup for the upcoming Jewish holiday, Passover. More on that to come. Happy Weekend!
|How could I not get excited about a coffee restaurant called Go Get Em Tiger?|
|Colorful pouches for every Spring occasion.|
|The perfect mimosa infused brunch at the recently opened Cafe Rockenwagner.|
|This shirt pretty much sums up every 3:00 outburst I have had over the last few weeks.|
When I don’t have enough time to think about what I’m going to wear, I reach into my closet and grab a pair jeans and a blazer. My top and heels will vary depending on the weather and sometimes I will add a scarf to keep warm. It is my go to set of staples that I know will always work, no matter the daytime weekend occasion. For my Spring casual look, I have traded my usual wool or silk blazer for a linen one. The blazer and jeans look, is a definite nod I took from the ultra chic Parisiennes.