I spend tons of time with Mom. I bake with Mom. Cook with Mom. Shop with Mom. Watch TV and movies with Mom. Chat with Mom. I’m always with Mom. When I was younger, while I did spend a lot of time with Mom, I spent an equal amount of time with Dad. We played Barbies and video games. We’d run errands and walk around the mall after he got home from work and on the weekends. But now we’re both busy and I no longer play video games or Barbies (not that sometimes I don’t want to), so Dad and I don’t have much bonding time.
Last Sunday we got said bonding time going to see The Book of Mormon. I was so excited to see it and snapped up tickets in the blink of an eye. Though the weather was still super cold and cloudy and miserable, it was so fun chatting with Dad on the drive into Detroit, waiting for the play to start, and at intermission. We got to catch up on each other’s lives and we jammed to some music. Dad even turned up Mumford and Sons! Sometimes my taste in music seeps in!
The theatre was packed; in fact the entire run of The Book of Mormon is totally sold out. And the show was also great. We both loved it and laughed a lot. The cast was supremely talented and the songs quite catchy. I’ve had the opening number stuck in my head all week.
Between spending the day with Dad and the fabulous show, it was a wonderful day and a welcome break from everyday life. We’ll have to schedule more daddy daughter bonding time soon!
Tomorrow is Easter. I hope you all have a wonderful holiday. I’ll probably be spending it baking, and dyeing eggs – yes, I still love to color eggs! In case you still need a last minute treat, I made Coconut Macaroons. Seriously, your search for a last minute Easter or Passover treat that’s easy to make, yet totally delicious ends here. Four ingredients, five minutes of prep, and about fifteen minutes of baking result in golden brown coconut cookies. I used Bob’s Red Mill Unsweetened Shredded Coconut, which I am now in love with. It was the perfect size to add texture but not leave me chewing forever on coconut. The exterior is crunchy, with that wonderful toasted coconut, while the interior remains moist with soft coconut, sweetened slightly by the sugar. I can’t believe I waited this long to make them. I love them and know you will too. Happy Easter!
Disclaimer: I was provided with coconut by Bob’s Red Mill, but all opinions, as always, are my own.Print
- ¾ cup granulated sugar
- 2 ½ cups unsweetened shredded coconut
- 2 large egg whites
- 2 teaspoons pure vanilla extract
- Preheat oven to 350 degrees F. Line a baking sheet with parchment.
- In a medium bowl, stir together sugar, coconut, egg whites, and vanilla until fully combined and all the coconut has been moistened. You may need to use your hands to make sure it is well mixed.
- Take heaping tablespoons of the mixture, form slightly into mounds, and place on the baking sheet. The mixture is very loose and will be messy. That is okay. The Macaroons do not spread during baking, so they will all fit on one sheet.
- Bake until golden brown and firm to the touch, about 15 minutes. Macaroons are best served warm, but may be cooled completely on the tray, then stored in an airtight container for up to 3 days. Macaroons may also be frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in a 350 degree F oven for about 10 minutes.
Recipe adapted from Martha Stewart
- Prep Time: 5 mins
- Cook Time: 15 mins