Just yesterday, I snuck away alone for a quick walk to the Knob at Quissett Harbor. The Knob is a Falmouth Treasure - a short walk through a wooded path which opens to a clearing that extends out and up to a round rock hill-'The Knob' that overlooks the water. On my way out there I made a quick stop to Wood Neck Beach another Falmouth favorite. I'd missed the place I spent so much time at with the kids over the long, lazy, hazy days of this past summer. It was unusually warm for a November day.
Today, I am grateful to be stuck inside with my oven turned on. Overnight a chill has moved in and it's wet outside. What a difference a day can make. I will be getting the last of my baking done for this weekend's baptism. This morning, I am making Coconut Macaroons. They are Simply Delicious!
Recipe for Coconut Macaroons:
INGREDIENTS:
3 cups shredded coconut
1 cup sweetened condensed milk
1/8 teaspoon salt
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
PREPARATION:
Generously grease baking sheets. Combine all ingredients; stir until well blended. Drop by teaspoonfuls, 1 inch apart, on prepared baking sheets. Press down with the back of spoon to even thickness. Bake at 350° for 15 minutes, or until macaroons are golden brown. Let Cool.
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