It rained today. Like cats and dogs rain. From the time I went to work at 6:45 in the morning until I got home at 2:30. It rained hard. It misted. It steamed the streets. Just rain rain rain. I'm one of the few people who enjoys this weather. It makes me slow down a bit because God knows I'm always going 100 miles a minute. To imagine a rainy day is to go to my peaceful place. Not a lot of people can relate to that. In movies, daydreams revolve around piña coladas on the beach with steel drums playing in the background. The wind is blowing lightly and the waves are crashing onto the sand. Paradise, I suppose.
That's all well and good for you, but I will take the rain. And maybe one of these Chocolate Coconut Macaroons... just to call it even.
Chocolate Coconut Macaroons
2/3 cup all-purpose flour
14 oz bag sweetened flaked coconut
1/4 tsp salt
14 oz can sweetened condensed milk
2 teaspoons vanilla extract
1/4 cup milk chocolate chips
1. Preheat oven to 350 degrees and line two cookie sheets with parchment paper. In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla with your hands until well blended.
2. Using an ice cream scoop or coffee scoop (whatever you have that is about 2 tbsp) drop dough onto the prepared cookie sheets and bake 12 to 15 minutes in the preheated oven, until coconut is toasted.
3. Meanwhile, microwave the chocolate chips in a microwave safe bowl. Stir every 30 seconds until melted. Drizzle over cooled macaroons. Makes 24.