Hey Hey Macaroona

Sorry. I've been baking macaroons this afternoon and consequently I have the macarena tune stuck in my head. I'm easily entertained.

First sentence and I'm already off track. An-y-way...as I was saying-macaroons. Oh my. This is the first time I've tried this particular recipe and it is most definitely a keeper. And because it's the Christmas season and I'm all about sharing I'm going to post it here so you can love it too. The recipe calls for almond paste which I found on the baking aisle of my regular supermarket. It is a little bit pricey. I think I paid $5.69 but may I just say that these macaroons are worth every single solitary cent.

The reason for all the baking today is because I'm going to a cookie exchange tomorrow. Actually tomorrow I am the co-host of a cookie exchange. I'm not entirely sure how that happened but one minute I was explaining to a friend how I used to organize my cookie exchanges so as not to make people crazy with the baking and the next thing I knew I was being introduced at a meeting as the organizer. I don't mind though...it's not going to be at my house because did I tell you I AM GOING TO FRANCE this week (Sorry for the shouting but I'm a teensy bit exited) and I didn't feel like I could have 25 people in my house for lunch the day before.

For this exchange you only have to bring three dozen cookies creatively and/or beautifully packaged in three containers of one dozen cookies each. And of course because I'm organizing it there will be a prize to the person who brings the most creatively/beautifully wrapped package. I'm all about the prizes people. I bought these cute containers at The Christmas Tree Shoppe to hold the cookies I'm bringing but I did seal them in a plastic bag before placing them in the houses.

I had an exchange like this one every year before I moved overseas. The container portion became more competitive than the cookie portion because the first year I hosted it a friend who is an artist painted beautiful bird houses to put her cookies in and there may have been a little scuffle when it was time to choose. We drew numbers and it was nice and orderly after that. Oh and btw, that very cute little baker is not part of the deal.

He's actually a smoker that belongs to daughter2...she and I went to the German Christmas markets together for several years and she loves to bake and she loves cotton candy so he was a perfect gift. You put a small piece of incense inside and smoke comes out of his mouth. She'll have a home of her own to decorate one day but for now he is happy in my kitchen.

Back to tomorrow....besides the cookie exchange we're going to have a pot luck lunch and there will be an ornament exchange too. And yes, this will be my third in a little over a week but hey, my trees are happy. And my husband's co-workers will be happy tomorrow too because the extras gotta go somewhere because did I mention I'M GOING TO FRANCE THIS WEEK?

Now for the recipe which was after all, the point of this post....if you love coconut you must try these...your taste buds will thank you. Your hips will not. As it happens I do believe the French are kind of known for their macaroon baking prowess and French women are notoriously thin so perhaps there is nothing to worry about. I'm thinking a little comparison taste testing will be in order once I get to Strasbourg...I'll let you know how they measure up.

Coconut Almond Macaroons

3 TBSP. almond paste

1 tsp. vanilla

4 large egg whites, divided

1 1/3 cup powdered sugar

1 1/4 tsp. baking powder

1/4 tsp. salt

3 1/2 cup flaked sweet coconut

1/2 cup granulated sugar

Preheat oven to 350. Combine almond paste, vanilla and 2 egg whites in a large bowl. Beat with an electric mixer until blended. Combine powdered sugar, baking powder and salt and add this to the almond mixture. Beat until well blended. Stir in coconut. Put remaining two egg whites in a bowl and whip until soft peaks form. Gradually add granulated sugar 1 TBSP at a time until stiff peaks form. Gently fold egg white mixture into coconut.

Drop dough by level TBSP , 2 inches apart, onto baking sheets lined with parchment paper. Bake for 17 minutes or until firm. Cool in pan on wire rack 2-3 minutes. Remove from pan and cool completely. Makes 32 macaroons.