Or Mango-Almond Macaroons for long.
Last Tuesday, Eva, a longtime girlfriend, her Mom, and her one year old plus baby girl named Gabriella flew in for a one-week visit. Unfortunately, Teppo, her husband, wasn’t able to join them for the trip. Something about work. Again, unfortunately. They lodged in Seattle but spent an overnight with us in Redmond. When I visited Eva and her family many, many full moons ago, Gabriella was only three months old. So it has been quite a while since I’ve seen them. Their long awaited visit is mainly a bite from the traveling bug which Eva has been afflicted with for years, and partly from my constant cajoling that she should get out of San Francisco to see the Northwest and visit me.
Eva & company’s itinerary included a weekend trip to Victoria, Canada which Ryan and I got willingly pulled into. We would have gone to Vancouver but Eva preferred Victoria. Given that she was the one who came up for a visit, I think it’s only fair that she call the shot on the Canada trip.
Growing up, when my familiy went on long trips, my Mom would pack snacks for us: fruits, crackers, and sandwiches, so we would have a choice of healthy eats and not rely on fast food junks. So it’s no surprise that I’d pick up the habit of packing snacks for long trips too. For our trip to Victoria, aboard the Victoria clipper vessel, I packed mini coconut bun rolls and mango-almond macaroons. Perfect munchies for Ryan, the coconut lover, and for Gabriella, the budding coconut lover.
Here’s the easy breezy recipe for the macaroons:
4 large egg whites
4 tbp sugar
1 tsp vanilla
1 c sweetened flaked coconut
¼ c dried mango chips
¼ c sliced almonds
Pinch of salt
Butter and flour for baking sheet and/or foil
Put oven rack in middle position. Preheat oven to 300°F. Butter a baking sheet, then line with foil and lightly butter and flour foil. Knock off excess flour. Combine the egg whites, sugar, vanilla, and a pinch of salt. Then mix in coconut, mango chips, and sliced almonds. Divide coconut mixture into size of your choice onto the baking sheet. Make sure the mounds are about 1 inch apart. Bake for 15 to 20 minutes, or until tops are pale golden. Carefully peel off the macaroons from the baking sheet and transfer them onto a rack to cool.
I’ll let Gabriella be the judge of the coconut bun roll (recipe not included).
I hope you enjoy your macs as much as Gabriella bella enjoyed her coconut bun roll.