Working from home definitely has its advantages. The commute’s a snap, for one thing, and I can set my own hours, wear my pajamas all day, and skive off to the movies mid-morning while everyone else is stuck at their desks. (Not that I ever do, mind you, but I could if I wanted to.)
It definitely has its disadvantages too, though. For one thing, it can get pretty quiet around here, even though our Shetland sheepdogs are good company.
Plus, the boss is a slave driver. Man, does she crack that whip! What’s that, you say? I’m the boss, so I have no one to blame but myself? Um, I guess you have a point there…
Once in a while my mean old boss cuts me some slack and tells me to go have fun. One of my favorite things to do in this case is have friends over for lunch. It gives me an excuse to clean the house, for one thing, plus I love to cook. And it’s always nice to have a reason to use my favorite pink china I inherited from my mother.
Today I made pumpkin soup, perfect for a chilly November day, and to go with it we had sourdough rolls, sparkling cranberry juice, and my friend Susan brought a delicious salad, while my other friend Sue (yep, two Susans–isn’t that funny?!) brought MACAROONS.
I am a sucker for anything coconut.
Especially yummy little cookies like these. Aren’t they gorgeous? Sue gave me the recipe, which is super-simple. I can’t wait to whip up a batch myself!
1 14-oz. pkg. shredded & sweetened coconut (5-1/3 cups)
2/3 cup sugar
6 T. flour
¼ tsp. salt
4 egg whites
1 tsp. almond extract
Preheat oven to 325. Combine coconut, sugar, flour and salt in large bowl. Stir egg whites and extract together, then add to coconut mixture and stir until blended.
Using a cookie dough scoop or spoon, scoop coconut mixture into 1 T. size mounds, 2 inches apart, onto greased and lightly floured baking sheet (I like to use parchment paper).
Bake for 20 minutes or until edges look golden brown and lightly toasted. Transfer from baking sheet to wire racks and cool completely. Makes about 3 dozen cookies.