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Thanks Carianna! I plan on eating quite a few and also having a couple of martinis with them>>

Came home yesterday to a flood. A pipe in one of the bathrooms blew and flooded half the house.Am running heaters and trying to sop up the excess before the carpet rots and I can't imagine what my water bill will be.
Maybe the berries will help!

 
Oh no! That's terrible. Everytime I turn my washing machine on as I walk out the door

I fear that one day it will come back and bite me in the butt.

Strawberries filled with cream cheese and martinis may just help, though. Mix a generous amount of both!

Hope you can get it fixed with minimal costs and loss.

 
Here ya go, Dawn...

Note: Use the dried, flaked, NOT the frozen coconut - The only time I had problems was with the frozen, because the coconut was too watery after thawing, plus not sweet enough. With the sweetened flaked coconut, these are perfect.

I use the following basic macaroon recipe, cool the macaroons completely after baking, then freeze them. Once frozen, I coat them in melted bittersweet chocolate. Because they're frozen, they won't crumble all over the place. Rolling them in the chocolate is very messy, but who cares, it's delicious. (I use Ghirardelli bittersweet). As an alternative, instead of totally immersing them in chocolate, you can just dip them halfway.

After coating them, I place them on a foil-lined baking sheet, then in the refrigerator, so the chocolate can set. Since the chocolate is not tempered, it's a good idea to keep these chilled, plus they taste great that way, with the chocolate keeping a nice snap. Once you bring them back to room temperature, the chocolate gets softer.

You can also keep them frozen for longer storage.

COCONUT MACAROONS

2 2/3 cups shredded coconut
2/3 cup sugar
1/4 cup flour
4 egg whites
1 t. almond extract (my note: I used about 1 1/2 tsp vanilla extract)

Combine coconut, sugar, and flour. Stir in egg whites and almond extract. Cover bowl and let sit 15 minutes. Drop by teaspoonful (I dropped by Tbsp and formed mounds) onto lightly greased (or parchment lined) cookie sheets. (I used parchment paper).
Bake at 325 for 20 minutes or until the edges start to turn golden. (I baked them a little longer, until tops were slightly browned).

posted by CookiMonster - Fine Cooking Forum

 
You're welcome, Andrea! I just made a batch last night, and they're in the freezer, waiting to be

immersed in chocolate.
Note: I forgot to post above that I usually add a small pinch of salt to the batter.

 
You're welcome anytime, Lisa! I actually take the messiest way possible, and roll them completely in

chocolate, rather than dip them. After all, when you dip them, they're only half covered in chocolate - not enough for a chocoholic like me. LOL.

 
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