Hi, my friends!
(Can I just say it’s great to be back?… Though no one told me how hard it was going to be to pull up ‘add new post’ and start writing again. I think I’ve started this post about five times, already. But I gotta finish it sometime, right?)
It has been a wonderful month off – with vacation trips, school prep, getting my oldest off to kindergarten (big deal!), and just enjoying my kids to the fullest.
Through this time, I realized how much time I was spending on the computer – and how much my boys appreciate having that time for themselves instead. So I’m coming back with a new attitude and focus… you may see fewer posts and less commenting, but know I’m still around, reading about your fantastic food and experimenting with my own.
I’ve also decided to stick to what I love to do… bake. So they’ll be a lot fewer ‘meal’ posts and hopefully more baked goods.
So let’s get back on track with a tasty dessert.
Strawberry Macaroon Shortcake, adapted from Kraft recipes
1-1/3 c flake coconut
1/2 c slivered almonds, chopped
1/3 c sugar
2 T flour
1/8 t salt
2 egg whites
1/2 t coconut extract
1 c whipped cream
2 c strawberries, sliced
Preheat oven to 325°F. Mix coconut, almonds, sugar, flour and salt in large bowl. Beat egg whites and coconut extract lightly with fork. Add to coconut mixture; mix well.
Line cookie sheet with foil Spread coconut mixture evenly onto foil, forming a flat 8 inch circle.
Bake 20 to 25 minutes or until lightly browned. Cool. Remove from foil. Cut into 8 wedges. Top evenly with the whipped cream and strawberries just before serving.
I made this earlier in the summer to enjoy with our neighbors. It was a perfect dessert to eat on the back porch while the sun set.
I especially enjoyed the strawberry coconut flavor combination. And the shortcake tasted just like a regular macaroon; slightly crispy, toasted coconut on the outside – and soft and chewy in the middle. Hubs contributed with a bourbon-infused whipped cream that was out-of-this-world.
And it was double-y good since it was one of the first ‘real’ desserts we’d had all summer.
(But more on that another time.)
All the bowls came back empty – always a good sign.
Hoping you’ve all had a wonderful month – and looking forward to catching up.