
Chocolate-Dipped Macaroons
from Domino Magazine
Makes 12
The Ingredients
2 egg whites
salt
½ cup sugar
½ tsp. vanilla
2 cups finely shredded coconut
2 ½ oz. bittersweet dark chocolate
Preheat oven to 350° F. In medium bowl, add a pinch of salt to egg whites and beat with an electric mixer until stiff. Fold in sugar and vanilla, then stir in coconut. Using a small ice-cream scoop or a spoon, form cookies on a sheet pan lined with parchment paper. Bake for 15 minutes, or until lightly golden, then let cool for 30 minutes. Melt chocolate in a small saucepan over low heat. Pour into a bowl, dip macaroons into chocolate, and return to baking sheet until chocolate has hardened. Store in an airtight container until ready to serve, up to 3 days.
Enjoy!




Resident lizards at our hotel/condo -- one is hiding behind the tree and the other is in the foreground. 
During a nice long walk on the beach. I went crazy beachcombing and looking for shells. Was knocked over a few times by waves for my troubles. 



Warmer than usual? Hallelujah! After last year's infamous summer, all Alaskans are hoping for a sunny and warm season starting in June. Hurry up and book your tickets peoples! 



















