So, in a few minutes, I’m headed over to Paul’s to have lunch and band rehearsal. I promised I’d bring a baked good (those poor men are starved for homemade food), and the boy and I are headed to an outdoor concert tonight with his coworkers and we’re having a picnic beforehand, so I promised I’d bake something for that, too.
The boy loves coconut macaroons, so I made a double batch of those. In the process I: A) used up all of my sugar, I had to sub a cup of sweetened coconut because I was a half cup short on sugar, B) I used up all six of my eggs to get six egg whites, C) used up most of my unsweetened dried coconut and the sweetened stuff, D) had to substitute almond extract for vanilla because I couldn’t get the damn vanilla bottle open and I was almost out anyway, and E) accidentally put in two cups of flour, instead of two tablespoons.
Yep, TWO CUPS! Luckily, I caught myself before I doubled it (like I was doubling the rest of the recipe) and made it four!
This is what I get for not reading the recipe through beforehand, even though I’ve made it before! Lesson learned.
However, even though I added way too much flour, the dough was still quite wet. SO, I decided to try it anyway, since clearly I couldn’t start over because I was plumb out of ingredients! So, I did tablespoons onto parchment paper and turned the heat up from 325 to 350 and increased the time from 12 minutes to 18 and y’know what? They turned out quite nicely! Not as sweet as my first ones (which used all of the sugar the recipe originally called for, plus I used sweetened coconut instead of unsweetened – those suckers were sweet, I tell you what), but still very nice. Glossy and crisp on the outside and soft and chewy on the inside.
I’ll post the recipe later, but now I’ve got to load my instruments and cookies into the car and go jam! Musically jam, that is, not cook fruit and sugar and pectin together. : D
Those cookies did turn out quite “nom,” if I do say so myself. *nom, nom, nom*