Tired of the Sweet Spot's inconsistency when it comes to coconut macaroons? I know I am. But why settle when you can follow the recipe of baker extraordinaire Ben Lyons and make them just the way you like.
8 cups sweetened flaked coconut
2 cups sugar
1 cup egg whites (about 8 large egg whites)
2 teaspoons pure almond extract
2 cups coating chacolate
Position a rack in the middle of the oven and preheat the oven to 350 degrees. Line two cookie sheets with parchment paper.
In a large mixing bowl, toss the coconut and sugar by hand until thoroughly combined. Add the egg whites and almond extract and mix by hand until the coconut is completely moistened.
Use a small ice cream scoop or spoon to form the macaroons, about 1 rounded tablespoon each, and place on the prepared cookie sheets, leaving 1 inch between the macaroons to allow for spreading. Slightly flatten each cookie with the palm of your hand.
Bake the macaroons, one sheet at a time, for 12-15 minutes, until lightly golden. Cool the macaroons completely on wire racks.
Melt the chocolate either in a heatproof bowl over a pot of simmering water, a double boiler, or microwave. Dip the cooled macaroons in the coating chocolate covering them halfway, and put the dipped macaroons back on the parchment lined cookie sheets. Let the chocolate set. Store the macaroons in an airtight container for up to one week at room temperature.
Do you like getting more food for less money? Me too! Or at least I thought I always did. But then again, I have been buying Primo's rice and beans for $8.50 for the past three years, when there has been a cheaper more delicious option all along.
Thanks to my #InsiderScoop, I have discovered the Taco Bowl.
Now, I know what you're thinking. The smell of Primo's rice and beans is incredible and unique. You'd have to be a culinary clown to consider compromising this one of a kind taste. But hold on, that's exactly what I used to think. Then, last Friday, I threw caution to the wind and ordered the Taco Bowl. The always cheerful Primo's workers proceeded to make me a full bowl of rice, beans and chicken, as usual, before promptly piling on an assortment of lettuce, peppers, guacamole, cheese and the kicker, Chipotle sauce. The final product could hardly be contained by the lid and its taste can hardly be expressed in words. The first bite was borderline orgasmic and after that I pretty much blacked out. The price? $6.50. That's right, for two dollars less you get everything you got before plus so much more.
Needless to say I have adopted the Taco Bowl as my new go-to dish.
And if you pride yourself at all on getting the best meal at the best price, I urge you to do the same.