How about making a fun treat for yourself? If you like coconut, you should definitely try this out. Living fully digging deeper http://www.taprootmag.com/ (The recipe was part of an article titled "Feeling Your Way Around the Kitchen" and that's exactly what you will do with this recipe.) I found this experience, as I do many others that I'm mindful about, to be very meditative, as I used my hands to work the ingredients into something special.
The author's take in this article is that touching our food has countless advantages. From learning theories that boast superiority through sensory learning (Waldorf and Montessori), to nerve ending relaxation, writer Cynthia Lair shares a few recipes that allow the chef to use his or her hands as processing tools.
I got excited about the macaroon recipe. The pictures made them look so appetizing, the ingredients' list sparked my interest, and the idea of making something fun while getting my hands messy- well, it just seemed like I should dive into this adventure.
I did change the recipe up a smidgen and I'd like to share it here with you this Easter. Here's a picture of my final product. Yum!
Chocolate Covered Coconut Macaroons
makes 12
ingredients...
2 1/2 cups shredded coconut, unsweetened
1/2 cup honey
2 egg whites
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
4 oz dark baking chocolate
2 Tablespoons butter
1/4 cup sugar
directions...
1. Preheat oven to 300 degrees F. Lightly grease cookie sheet.
2. Lightly oil a measuring cup to measure honey. Place sweetener in a pan on low heat. Heat until honey thins. Then add coconut and egg whites, stirring constantly. Continue stirring and cooking on low heat for 2-3 minutes.
3. Remove from heat and stir in extracts. Let cool.
4. With moist hands, make small balls the size of gold balls with the mixture. Here's where you get your hands messy. This process can be grueling if you are not attentive. You will need to cup mixture tightly and pass it back and forth from one hand to the other. This may take some time but making strong, adhesive balls, while only be a benefit to your final product.
5. Bake for 20 minutes. Let cool.
6. Melt 3/4 of the chocolate in a double boiler. Turn off heat and add last 1/4, plus butter and sugar. Mix well until all melted and blended.
7. Pour chocolate mixture over each macaroon. Let sit at room temperature for 1 hour. Then refrigerate.
The author's take in this article is that touching our food has countless advantages. From learning theories that boast superiority through sensory learning (Waldorf and Montessori), to nerve ending relaxation, writer Cynthia Lair shares a few recipes that allow the chef to use his or her hands as processing tools.
I got excited about the macaroon recipe. The pictures made them look so appetizing, the ingredients' list sparked my interest, and the idea of making something fun while getting my hands messy- well, it just seemed like I should dive into this adventure.
I did change the recipe up a smidgen and I'd like to share it here with you this Easter. Here's a picture of my final product. Yum!
makes 12
ingredients...
2 1/2 cups shredded coconut, unsweetened
1/2 cup honey
2 egg whites
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
4 oz dark baking chocolate
2 Tablespoons butter
1/4 cup sugar
directions...
1. Preheat oven to 300 degrees F. Lightly grease cookie sheet.
2. Lightly oil a measuring cup to measure honey. Place sweetener in a pan on low heat. Heat until honey thins. Then add coconut and egg whites, stirring constantly. Continue stirring and cooking on low heat for 2-3 minutes.
3. Remove from heat and stir in extracts. Let cool.
4. With moist hands, make small balls the size of gold balls with the mixture. Here's where you get your hands messy. This process can be grueling if you are not attentive. You will need to cup mixture tightly and pass it back and forth from one hand to the other. This may take some time but making strong, adhesive balls, while only be a benefit to your final product.
5. Bake for 20 minutes. Let cool.
6. Melt 3/4 of the chocolate in a double boiler. Turn off heat and add last 1/4, plus butter and sugar. Mix well until all melted and blended.
7. Pour chocolate mixture over each macaroon. Let sit at room temperature for 1 hour. Then refrigerate.
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