Thursday, April 09, 2020

Pandemic Baking: Coconut/almond macaroons

Recipe: this very easy one

Rating : B; okay, nothing special but also very easy

Commentary: They are coconut macaroons! You have to add something funky to get then soft like the commercial kind, so these are more crunchy. I added some almond emulsion and chopped candied ginger; you can only taste the almond. Oh well.

** Bake at 325 for 18 minutes.


  1. Yum!

    My husband just indicated that he may stop stress-baking in the interests of being able to fit into his clothing. I'm wondering if the children can pick up the slack, because boy I'm going to miss this kind of stuff.

    1. The kids eat most of it! And I don't post about it here but I've started making elaborate jello molds. No, I don't know why either.

    2. Pics or it didn't happen! (Who wants to see elaborate jello molds? THIS former Midwesterner, that's who.)

      p.s. False alarm on the no more baking-- just ordered 50 lb of flour from 25 whole wheat, 25 for pasta.

    3. Friend, you have SEEN all my elaborate jello molds! I'll make a layered one and post it here just for you though. ☺


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