Dark Chocolate Dipped Coconut Macaroons

Tags

American macaroons, chocolate, coconut, dark chocolate, decadent, dessert, dessert recipe, dessert table, egg whites, gourmet, macaroon, postaday2011, recipe, snack, sweets, sweets table

MIA: My internet has been horrible this past week, unable to access it for more than 10 minutes a session. Arrrg!!!

Coconut and dark chocolate have long been two ingredients I love together. So of course on Mother’s Day, I made a batch of tasty coconut macaroons (as well as some jumbo chocolate covered strawberries).

Dark Chocolate Dipped Coconut Macaroons

Ingredients:
3-4 large egg whites, 1/2 c. sugar, 1 Tbs. almond extract, 1 pk. shredded coconut, dark chocolate

Directions:
Preheat oven 300°F. Grease baking sheet and set aside. In food processor, briefly chop 1/2 of the coconut so it breaks into smaller pieces. Whip together egg whites, sugar and extract. Mix in coconut and stir. I sprinkled in some flour and rolled mixture out like dough, using a cookie cutter to shape. You can simply dollop on baking tray or use an icing bag to decoratively shape macaroons. Bake for about 15 minutes, tops should become golden brown. If they’re not browning and you’re afraid of over drying macaroons, remove from oven and use a baker’s torch to brown tops. Remove macaroons from tray and place on cooling rack. Dip into dark chocolate and cool to harden.

For Cinco de Mayo, I made these with lime zest and rum extract. Mmm… 

What was your Mother’s Day treat???

Egg White Omelet

Tags

breakfast, breakfast recipe, brunch, brunch eggs, brunch recipe, cheddar cheese, egg white omelet, egg whites, omelet, recipes, tomatoes, turkey bacon

Hubster loves his eggs for breakfast and he’s over the Cheerios and oatmeal I give him to keep his cholesterol love (He doesn’t have a cholesterol problem, I just worry with all the meat, eggs and ice cream he eats). I wanted to make a delicious breakfast, that was also a bit healthier.

Egg White Omelet

Egg White Omelet
I whisked together 8 egg whites, 1 tsp. vinegar (to help make the eggs fluffy), 1/2 Tbsp. minced onions, salt and pepper. Pour into hot pan and cook over medium heat until eggs begin to set. Add the cheese, meat and vegetables of your choice on half of the eggs. Fold omelet in half and continue to heat to melt the cheese. Remove from heat, transfer to a plate and serve.

This time I used turkey bacon, tomatoes and cheddar cheese. Another favorite of mine in spinach and Feta cheese.

Which are you favorite omelet ingredients?