I’ve been meaning to write this post all week, but somehow, school has managed to provide a slew of distractions that kept it from happening. This week was chockfull of tests, quizzes, projects, and various other (useless) assignments that kept me from getting anything besides school done. However, there is a light at the end of the tunnel.
I’m currently sitting in SeaTac airport, waiting to board my flight to Barcelona!
Yes, as in Spain.
Woooo! I’ve been to Europe a few times, but never Spain.
Let’s be real: in this economy, it’s probably not the most ideal time to be going because of all the Spanish strikes and what not (thanks for teaching me all about it Professor Drape!), but I’m still beyond excited.
I mean, it’s Spain. C’mon.
Every time I’ve spoken to her, she’s been in a different European country. Not sure where that studying part comes into play, but it looks like she’s been having a darn good time.
The one bad part of this whole Barcelona trip is that fact that I am missing Thanksgiving.
As a foodie, I’m really not happy about it. A holiday, essentially dedicated to food, and I’m missing it. There’s a solid possibility of me making myself some stuffing and mashed potatoes when I get home for winter break. Because let’s be real: Thanksgivings all about the sides anyways.
Besides the whole missing Thanksgiving thing though, Barcelona. It’s going to be amazing. If you’ve been, and would like to share some Barcelonian knowledge with me, leave a comment below! I’d love to know your favorite eateries (duh), bakeries (duh), and sightseeing places!
I know this is a super random recipe to share right before Thanksgiving, but let’s get started on those Christmas cookie lists, shall we?
Your coconut loving friends will looooooove you. It’ll be good for your social standing.
As always, enjoy! Happy Thanksgiving!
- 5 cups (20 oz) sweetened shredded coconut
- 6 large egg whites
- 1/2 cup (3.5 oz) sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 6 oz. semi-sweet chocolate
- Pulse the coconut in a food processor until fine, 1 to 4 pulses. (I skipped this step - didn't want to get my food processor dirty - and it was fine).
- Whisk together the egg whites, sugar, salt, vanilla, and almond extract until fully combined and slightly foamy. Stir the coconut into the egg mixture until combined. Wrap the bowl in plastic wrap and refrigerate until the mixture is thick, about 30 minutes.
- Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 375 degrees. Line 2 large baking sheets with parchment paper and grease the paper. Using wet hands (or a cookie scoop), roll 1 tablespoon of the mixture at a time into balls and lay them on the prepared baking sheets, spaced about 1 inch apart.
- Bake the macaroons until light golden brown, 13 to 15 minutes, switching and rotating the baking sheets halfway through baking. Let the macaroons cool completely on the baking sheets, about 1 hour.
- After the macaroons have cooled completely, melt the semisweet chocolate in the microwave, stirring often, 1 to 3 minutes. Dip each macaroon into the melted chocolate to coat the bottom, letting the excess drip back into the bowl, then lay it on a clean sheet of parchment paper. Let cool at room temperature until the chocolate is set, about 30 minutes. If desired, use the excess chocolate to drizzle over the macaroons. Enjoy!
Recipe from America's Test Kitchen