Wish us luck. Tomorrow Scott and I are driving the boys to Disney World for a week of fun rides, expensive food, and overtired children. Nick, my oldest, has been planning our schedule out for the past week and a half now. See that 123% down there at the bottom? I’ve been told that’s the percentage of fun he’ll have if we ride all his requested rides.
This year he’s big enough to ride on almost everything and he’s planned just that into the schedule. If he gets his way we’ll be braving every adventurous thrill Disney has to offer from Tower of Terror to Dinosaur. And let me just put it to the record right now that I will NOT be joining in on the Dinosaur “exploration” this year. The last time we went, I swear I could smell that Tyrannosaurus’ breath he was so close to me. I nearly leapt from the car and ran out of the park right then and there. If you’ve ridden it, then you know exactly what I’m talking about. Thankfully my husband is a touch braver than I am and will help to assure the entire schedule is adequately achieved.
Before we head out to the great big world of the mouse, I’m leaving you with one more recipe to whet your appetite. This one’s a doozy. Be prepared to revel in sheer dessert pleasure. If you’re like me, then you’ll agree that there is something truly magical about cherry and lime together. Pair it with a macaroon and just like that, the idea of sharing becomes completely overrated.
Here’s what you’ll need to do. Mix together a few egg whites and sugar with a little almond and vanilla extract.
Add in the coconut and mix it up well. Drop tablespoons onto a cookie sheet and then, with wet hands (it will prevent your fingers from sticking to the cookie), gently press your thumb into the coconut batter. You can use your other hand to help shape the cookie and keep it together while you form the depression.
Pop them in the oven and cook until their little tentacles begin to turn a toasted golden brown color.
While the macaroons are cooling, grab up some cream cheese, sweetened condensed milk, a little vanilla and some lime juice and zest. Drop it all into your mixer and whip it up until it’s smooth.
Drop a tablespoon’s worth into each cooled macaroon. Lime and coconut baby.
Finally, top each macaroon with a maraschino cherry. And let me just pass a tip on to dry your cherries out a touch before placing them on top. That way you won’t have any unwanted cherry juice runoff (although I question whether cherry juice can ever be unwanted).
Coconut lovers of the world unite.
Due to our impending Disney adventure, I will be inviting a couple friends of mine to take over Mommie Cooks next week. Christy from Fudge Ripple will be here on Monday and Lyndsay from Pinch of Yum on Wednesday. Please be sure to stop by and make them feel welcome. For Friday I’ve put together a special Easter post of my favorite holiday finds from around the blogosphere. Family Friendly Fridays will also be in full force and I’ll be asking for your Easter inspired posts so be sure to stop by. See ya on the back end of the World.
Cherry Limeade Macaroons
Yield: 24 Macaroons
Total Time: 50 min
For the Macaroon:
4 Egg Whites
1/2 Cup Sugar
1 tsp Vanilla Extract
1/2 tsp Almond Extract
1/4 tsp Salt
16 Ounces Coconut Flakes
For the Limeade Filling:
4 Ounces Cream Cheese
7 Ounces Sweetened Condensed Milk
1/2 Lime, Zested
1 Lime, Juiced
1/2 tsp Vanilla Extract
Mix together the egg whites, sugar, vanilla, almond extract and salt until well combined.
Add in the coconut and stir until coated evenly.
Drop tablespoons of coconut mixture onto a cookie sheet that's been lined with aluminum foil, greased, and floured.
Using wet hands to prevent sticking, push your thumb into each pile and carefully form an indention in each cookie.
TIP: You can push the edges back in around your thumb as you go to make sure the cookie holds it shape.
Place the macaroons in the oven at 350 degrees for 8 to 10 minutes or until the tips of the cookies begin to turn golden brown
Pull them out and allow them to cool completely.
While the macaroons are cooling, grab up the cream cheese, sweetened condensed milk, lime zest, lime juice, and vanilla. Whip it up with a mixer until smooth.
Drop tablespoons of the cream cheese mixture into the cooled macaroons. Top with a marachino cherry. Store in the refrigerator until ready to serve.
TIP: Dry your marachinos in a paper towel before putting them on the macaroon so the juices don't run into the filling.