Typically I have one rule for myself when the holiday season begins to approach:
No Christmas music before the day after Thanksgiving.
The thing is, most years this is never an issue. At all. But this year, well, I was listening to Christmas music on November 1st. I feel as though I went against everything I had ever stood for. Really though, how difficult is it to hold off one more month to listen to a certain genre of music? Well, when Pentatonix releases a new Christmas album, all bets are off.
Here I am, the day after Halloween, slowly coming down from my sugar high, only wanting to bake. And decorate. And listen to Christmas music. So that is exactly what I did. Christmas has always been a special time for me. I grew up in a family where this was the highlight of the year. I remember going up to Minnesota to visit my grandparents and my grandma would have hundreds of cookies and treats baked and waiting for us to devour. It was a dream come true.
Even though we still have about two months until Christmas, I will be here listening to A Pentatonix Christmas and eating these coconut macaroons one by one.
| Coconut Macaroons |
1 1/4 cups superfine sugar
8 3/4 ounces shredded coconut
4 egg whites
3 1/2 ounces dark chocolate, at least 60% cocoa solids, finely chopped
- Preheat the oven to 325 F.
- Mix the sugar and coconut in a bowl. Separately whisk the egg whites until stiff, then mix them well into the coconut mixture.
- Line a baking sheet with parchment paper and, with a tablespoon, place dollops of the coconut batter on the sheet, making each a little pointed.
- Bake 8-10 minutes, then let cool on a wire rack.
- Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water; do not let the bowl touch the water.
- Dip the flat side of each macaroon into it. Leave to set on another piece of parchment paper. These will keep well in an airtight tin for 2-3 weeks.