Coconut Macaroons
INGREDIENTS
- 1 14-oz bag sweetened flaked coconut, Angel Flakes
- 7/8 cup sweetened condensed milk (see note below on measurement)
- 1 teaspoon vanilla extract
- 2 large eggs whites
- 1/4 teaspoon salt
INSTRUCTIONS
- Preheat the oven to 325°F. Set two oven racks near the center of the oven. Line two baking sheets with parchment paper.
- In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla extract. Set aside.
- In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.
- Using a mini ice cream scoop or two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. Bake for 23 to 25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden. Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely.
- Note: 7/8 cup = 3/4 cup plus 2 tablespoons
- Note: Make sure to use parchment paper (NOT wax paper) on the baking sheets. The macaroons will stick to wax paper.
OKRA (BAMIES)WITH POTATOES AND TOMATO STEW- 2 pounds small okra
- 1 pound chopped potatoes
- ASalt
- 1 cup red wine vinegar
- ¼ cup extra virgin olive oil
- 2 medium onions, cut in half lengthwise then sliced thin across the grain
- 3 to 4 garlic cloves to taste, minced
- 1 pound tomatoes, preferably plum tomatoes, seeded and grated, or else peeled, seeded and chopped; or 1 14-ounce can, with juice
- Freshly ground pepper
- 1 tablespoon tomato paste diluted in 1/2 cup water
- 1 teaspoon ground allspice
- 1 teaspoon sugar
- 2 to 4 tablespoons fresh lemon juice, to taste
- ¼ cup finely chopped
- Trim the stems off the okra, and place in a large bowl. Salt generously, douse with the vinegar and let sit for 30 minutes to an hour. Drain the okra, and rinse thoroughly.
- Heat the olive oil over medium heat in a large, lidded skillet or casserole. Add the okra and quick fry take out and add the potatoes until they get a bit of colour or half cook then take out and add the onions onions Cook, stirring, until tender, about five minutes. Add the okra, the potatoes and cook, stirring, for about three minutes until the edges begin to color. Add the garlic, stir together for about half a minute until fragrant. Stir in the tomatoes. Bring to a simmer, and cook, stirring often, until the tomatoes have cooked down a bit and smell fragrant, about 10 minutes. Add salt and pepper to taste.
- Stir in the dissolved tomato paste, allspice and sugar. Add water if necessary to just cover the okra. Bring to a simmer, cover and reduce the heat to low. Simmer 45 minutes until the okra is very tender. Add the parsley and lemon juice, and simmer another five minutes. Taste and adjust salt. Remove from the heat, and serve hot, warm or at room temperature.
