Stay 'til the end of the visit for the recipe please
The sun is overhead right now giving us a cool respite. If you click on the above photo, it won't seem as dark.
This lovely trailing plant is a type of begonia. It has bloomed continuously and drops it's blossoms all over the bannister and porch daily. I just consider them a carpet of beauty.
1 pkg (7 oz) *Baker's Angel Flake Coconut
1/3 cup sugar
3 tbps flour
1/8 tsp salt
2 egg whites
1/2 tsp almond extract
*Unless you want to crack and flake a coconut, I think Baker's is the best coconut available and I've tried quite a few including some from health food stores.
Mix coconut, sugar, flour and salt in a large bowl. Stir in egg whites (I whisk them a bit with a fork just to start a breakdown of the albumin before adding) and almond extract until well blended.
Drop by heaping tablespoonfuls onto a greased and floured baking sheet.
Bake about twenty minutes until browned around the edges.
Cool on wire rack.
If you want to dip them in chocolate (who doesn't), melt about five ounces of chocolate and dip the bottoms of the macaroons. I used Callebaut semi-sweet chocolate for a contrast with the sweet cookie.