It feels like I haven’t posted in forever.

 Things have been really crazy around here lately.  I’ve been going through the process of applying and interviewing for new internships for next year and it’s been a really long and hard process.  After 15 applications, and 7 interviews, I’m still waiting to get a site.  I’m finding it hard to stay positive.

My fiance just quit his job, and while it has caused a little financial strain on us, I can’t say I’m that unhappy about it.  He was miserable there, which in turn made me miserable seeing him suffer.  No one should have to go to work and endure the types of threats he was receiving from his bosses.  It’s not even worth the money.  Life is too darn short, and he’s taught me that.

 We were standing in the kitchen last night and noticed that it was snowing outside.  You know, those big fat snowflakes that make you want to go running outside with your mouth wide open to catch a few on your tongue.  Even though I had this urge I refrained.  Being reminded of the last time I did that while walking out of the grocery store with Ryan and being told that I “looked special”.  That was enough to turn me off from catching snowflakes with my tongue.

He made the comment that he loves being here with me when it’s snowing and I agreed.  Ahh the simple things in life.  Just like these little heavenly macaroons.  I love when I can whip something up with very few ingredients from the pantry, and in very little time.  Yum coconut.  Yum snowflakes. Yum Ryan (too much?)

Coconut Macaroons 

14 ounces sweetened shredded coconut

14 ounces sweetened condensed milk

1 tsp pure vanilla extract

2 extra-large egg whites, at room temperature

1/4 tsp salt

Preheat oven to 325 degrees F.

Combine the coconut, condensed milk, and vanilla in a large bowl.  Whip the egg whites and salt on high speed in a bowl of an electric mixer fitted with a whisk attachment until they make medium-firm peaks.  Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons.  Bake for 25-30 minutes, until golden brown.  Cool and serve.

If you want to be really naughty, dip cooled macaroons in chocolate or drizzle over the top.