It hasn’t been too harsh a winter here but we did get about 4″ of snow the other day. I’m definitely not a huge fan of cold and am counting the days until spring but I have to admit it does look pretty just after a snowfall.
My little tree in front reminded me of macaroon trees that Niki and I made for Christmas from a Martha Stewart recipe. I did a double take reading that recipe because it had just a few ingredients and only a couple of steps to make. What? A Martha recipe that doesn’t go on for 3 pages AND can be done in less than 8 hours? But it’s true, this mixture can be done in a flash and then you can just play making little macaroon trees. I’m not going to tell you which ones I made and which Niki made, but the person who was drinking the most wine made the blobs that look more like shrubs than little pine trees….
I was also ready to argue with Martha over her suggestion for the amount of vanilla extract to use – she said 5 TEAspoons – and my mixture was really wet. Now that I’m writing this I can actually picture the TABLEspoon in my hand but I’m not positive (could have something to do with wine) so my suggestion is to dump the coconut in & try teaspoons, then add more if it’s not wet enough to hold together. Too much vanilla could also be why my trees are dark brown. But after you bake them, you sprinkle with powdered sugar & look how cute these are…Fun to make with kids of all ages…should be 21 or older for the wine.
Sugar Dusted Macaroon Trees
2 1/2 Cups shredded coconut
3/4 Cup granulated sugar
2 Egg whites, slightly beaten
5 TEAspoons vanilla (that’s what Martha says)
Pinch of salt
Confectioner’s sugar for dusting
– Preheat oven to 350°. Combine coconut, granulated sugar, egg whites, vanilla, and salt in a large bowl. Use about 2 tablespoons of mixture to form 2″ high trees. Bake until edges are golden and trees are firm – about 12 to 14 minutes. After cooling, dust with confectioner’s sugar.