Decorating is endless.
Cooking never ends.
Gardens are always changing.
And best of all shopping goes on and on!

Hence the name,
Open Ended!

Monday, August 16, 2010


i am embarrassed to say that until last month
i had not ever had a macaroon
not coconut, not french, not any of any kind
and i am a lover of sweets! sweets of all kinds!
{i thought I was not a lover of coconut but...
it turns out i'm loving it now}
my biggest weakness is the cookie!
i absolutely love cookies!

then....last month as i had mentioned before, 
i went for lunch at a fellow blogger's home
and joy @ savvy city farmer had coconut macaroons 
for dessert....yum!
{thank you joy for turning me on to
the wonderful world of macaroons!}
she was kind enough to send me her recipe
and that's when the 4 weeks of coconut macaroons began
i stocked up on all the ingredients
and i started making them....and making them....and making them!
mine did not taste as good as joy's did :-(
i tried several different variations
and because i can't give out a recipe that is not mine to give
i found another for all of you
it is so yummy you will need to make it right away

Coconut Macaroons

{actual photo of my macaroons}

14 ounces shredded coconut (sweetened)
14 ounces sweetened condensed milk
2 teaspoons vanilla
1 1/2 teaspoons almond extract
1 cup craisins (dried cranberries)(or sweetened cranberries)
1/2 cup chopped cashews{i chop them in my little chopper thingy}
8 ounces semi-sweet or milk chocolate (optional)
{always add chocolate when ever you can!}

 Combine all the ingredients except the condensed milk and mix to combine. Add the
condensed milk and mix until all the coconut is coated and sticking together.
{i usually get 3 cookie sheets of 12 for a total of 36 macaroons. 
so make them a little bigger than a tablespoon.
(Add a layer of parchment paper so they won't stick. i love parchment paper!!}
Bake at 350° for 8-10 minutes, until the coconut is crispy brown on the edges. Remove from
the baking sheet immediately to prevent sticking.
{i pull the parchment paper over on to a cooling rack & cool}
Optionally melt the chocolate and drizzle it over{i drizzle}, or dip the macaroons in it.
*{i melt milk chocolate chips in the microwave and then add a some vegetable oil~ enough so that the
  chocolate looks glossy. this make the choc. look glossy and not dried out looking}

my daughter, the health nut has now begged me 
to stop with the macaroons
she is now addicted and thinks she has gained 5lbs.........not!

but sometimes i get on something and i can't stop till i perfect it
those of you who know me well 
are now chucking at that last statement....
but because of my crazy perfectionist personality
you now get a wonderful recipe......yay!