Food goodness

This is a slightly modified version of Shannon's recipe and the one from the Joy of Cooking. There is a stand at the market that sells yummy baked goods like cookies, tarts, etc. and they always have macaroons. Every Sunday I walk by the stand and think about how good their treats look and this morning we finally indulged. We shared a (you guessed it) coconut macaroon with choc chips and it was divine. It tasted so good that I insisted we stop by the grocery store on the way home for some shredded coconut. 2/3 C sweetened condensed milk 1 lg egg white 1/8 t salt 1/2 t vanilla extract 1/2 t almond extract 3.5 C shredded coconut (sweetened--they didn't carry the unsweetened kind at the store) 1/2 C semi-sweet choc chips (mini chips work best here) Preheat oven to 350. Line baking sheet with parchment. Beat eggwhite until foamy and add salt, milk and extracts. Stir in coconut then choc chips. Drop by the tablespoonfull onto the baking sheet. Bake for 17-20 minutes. Let r...

Sorry for all the Passover dessert recipes, but it's that time of year (and I was in charge of dessert for our mini-seder). I'd never made a cheesecake before and felt a little absurdly proud of myself about this one... there is a definite leap of faith involved, because it's impossible to tell if it's done or not, but I followed the directions exactly, and it set just fine. And no one got salmonella. That I know of, anyway. For the crust, I Passover-ized it by taking 2 c coconut macaroons and mixing them with 3 T melted butter, and then pressing it into the pan. You don't have to go up the sides; the cheesecake adheres to itself and you don't need any crust on the outside. A graham cracker crust would probably be even more delicious. Make crumb crust as directed. Preheat oven to 350°F. Make filling and bake cake: Beat cream cheese with an electric mixer until fluffy and add eggs, 1 at a time, then vanilla and sugar, beating on low speed until each ingredient i...