It’s been a little quiet in my little corner of the Internet, but we’ve been a bit busy drinking mojitos on the beach. (Rough life, right?) We spent mid June with Greg’s family in Punta Cana, Dominican Republic sitting in the sun, reading on the beach, eating as much as our stomachs would allow and spending some much quality time with one another.
It’s been a slow roll back to normalcy. Since we’ve been home, our weekends have been jammed pack with weddings, events and travel, but I hope to get some new posts up here quickly! Meanwhile, here are a couple photos of the trip as well as a few others from our adventures over the last few weeks:
CMA Fest 2015
Punta Cana, Dominican Republic
Carmella hates it when we leave her.
Alexander Wedding 2015
Hope everyone’s doing well! Happy Fourth!
I L-O-V-E coconut. Almond Joy? Yes. Mounds? Yes.
Greg says it’s not his “candy bar of choice.” I really don’t get it.
So when I made Coconut Macaroons one afternoon (because I was craving chocolate, coconut and baking), I was shocked to see my husband wrist-deep in the cookie jar.
But I really can’t blame him. They’re delicious. And easy. And you drizzle chocolate on top. But see for yourself, and don’t say I didn’t warn you.
- 1 can (14oz) sweetened condensed milk
- 6 cups of shredded sweetened coconut flakes
- 1 cup dark chocolate chips
- 2 tsp vanilla extract
- 1 tbs vegetable oil or butter
- Preheat the oven to 350 degrees F.
- In a large bowl, mix coconut, milk and vanilla until combined.
- With a spoon or cookie scooper, drop mounds of mixture on a cookie sheet lined with parchment paper.
- Bake for about 15 minutes or until the tops are golden brown.
- Transfer macaroons on a cooling rack and let cool for about 5 minutes.
- Meanwhile, combine chocolate and vegetable oil or butter in a bowl and melt with the microwave until smooth.
- Drizzle chocolate on top of macaroons and let set.
Baker’s Notes: Keep an eye on the oven as the macaroons bake for desired level of crispiness. For the original recipe, click here.