After filling the ASHLEY tote with treats, we headed to one of my favorite spots for a relaxing dessert-picnic. Today we indulged in Sunshine, chocolate-dipped coconut macaroons (scroll down for recipe!) + fresh orange slices, and chilled rose' with a hint of citrus!
Featuring: Our new "AMARE" spiraled silk fabric necklace by textile artist Angi Jackson (Exclusive to Twig & Pearl!) + PLUS our ASHLEY Tote in black
Recipe : COCONUT MACAROONS (Dipped in Chocolate)
[Macaroon Ingredients ]
- Three egg whites (beaten to stiff peaks)
- one cup grated toasted coconut
-one tbsp white flour
- one tbsp powdered coconut milk
- 1/2 cup sugar
- 1/2 tsp salt
-1/2 tsp cinnamon [chocolate dipping sauce]- 1/2 cup chocolate chips + 1 tbsp coconut oil or butter [1.) grate & toast your coconut, mix in the sugar, salt, powdered coconut milk, and cinnamon) 2.) Beat egg whites until stiff peaks form 3.) carefully fold the coconut mixture into the egg whites (don't beat or overmix) 4.) spoon onto baking sheet (covered with waxed/parchment baking paper) in small cookie sized amounts + bake on low until golden and crisp. 5.) melt chocolate chips and coconut oil/butter in a double boiler (or small glass ramekin floating in a saucepan of water) 6.) remove cookies from oven, dip half of each cookie in the chocolate sauce & place on waxed paper over a cooled baking sheet. 7.) place in freezer until the chocolate has hardened (10-15min) 8.) Enjoy!