Chocolate Dipped Macaroons

There’s a belief that if you say something out loud and put it “into the universe” it has to come true. Or at least partially come true, eventually. So, of course, I’ve been doing this. Sometimes when I’m home alone, or I’m walking down a semi-empty street, I’ll whisper something very quietly, just so that it’s out there. You know, so that it exists in some capacity. And if it exists, then maybe there’s the possibility that someday it will come true.

Before you start rolling your eyes at me, I just wanted to say that some of the things I’ve put out there have started to become a reality.

Sort of.

I’m not really sure if it’s just me BEING WONDERFUL or getting shit done and being responsible and an adult, or if it’s the little wisps I’ve been putting out into the universe, but I really don’t care. Something has been working so I’m gonna just go with it.

In less than two months it’ll be my one year college graduation anniversary. I’m not even going to lie and say this makes me excited and nauseated…I just feel plain nauseated. But when I look at how far I’ve come since September I gotta say – I’m pretty proud.  I’ve been working really hard lately 7 days a week (well, finally I have this Thursday off!!) and it seems to be producing some good results. (Granted, I am still a little suspicious of all this good stuff, so I won’t get too comfortable just yet.)

I’m sure you’re thinking, “But like, uh, Caroline, what does this have to do with…anything? How does this relate to the chocolate dipped macaroons? Can I get my money back?” Well, you’re totally right, it doesn’t. I’m just putting all this out into the universe and seeing what comes back to me.

ENJOY THE MACAROONS (Seriously, they’re really good.)

Chocolate Dipped Macaroons (adapted from
3 egg whites
2/3 cups granulated sugar
2 1/2 cups shredded coconut
1 1/2 tsp vanilla extract
3 oz shredded chocolate (bittersweet, dark, milk etc.)

Preheat oven to 350F. Line two baking sheets with parchment paper.
In a medium sized bowl whisk together the egg white and sugar.
Add in vanilla extract and shredded coconut and mix until completely combined.

With your hands shape the coconut mixture into about 1 tablespoon size balls.

Line on the baking sheets and bake for 15-18 minutes, or until light brown.
While baking, melt the chocolate over a double boiler. Once the macaroons are finished baking and completely cooled, dip the tops (well, I did the bottoms because mine got a little messed up) in the chocolate. NOOOOMM NOM NOM, enjoy!!



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