Here’s something you figure out by the time you reach your late twenties: baby mamas = baby showers. When you approach your thirties, people start having babies. All at once. Including your besties.
With the efforts of four talented ladies and some awesome caterers, we threw an amazing shower on a gorgeous August Sunday.
Mrs. Baby Mama isn’t so much into babies or showers, so the focus was most definitely the food. The s+s gastro grub team prepared a menu for us that went something like this:
waffle beef dogs with maple syrup – a fun take on the classic corndog. like a pig-in-a-blanket on a stick.
crispy pork belly with 63 degree egg and kimchee puree – the slow-cooked egg is slightly custardy and super tasty when mixed with the kimchee puree, which becomes a dip for the crispy pork.
beet, compressed watermelon, and heirloom tomato salad – perfectly dressed, super refreshing, best of summer on a plate.
seared tri tip with chimichurri and grilled corn on the cob – ladies who love meat are we, especially paired with the bright flavors of the chimichurri.
And then there was dessert.
Sometimes I impress even myself. I managed to crank out two types of vegan cupcakes – red velvet and banana chocolate, raspberry pavlovas, and chocolate-dipped coconut macaroons, made special for the Mama-to-be, who has been on a serious macaroon kick.
I couldn’t have asked for a better coconut macaroon, especially considering that my first attempt was disastrous and had to be thrown away. Of all the desserts, they were definitely the highlight for me. We’re talking crispy toasted coconut on the outside, tender and chewy coconut in the middle, dipped and drizzled with rich bittersweet chocolate – perfection. For a simple cookie, it hit all of the marks. I wonder if one day the little boo, who is due two days after my birthday, will enjoy these macaroons as much as her mama and I.
makes 20 medium sized macaroons
1 cup granulated sugar, divided
2 tablespoons all-purpose flour
3-1/2 cups shredded unsweetened coconut
6 large egg whites
1/4 teaspoon orange zest
2 teaspoons vanilla extract
1 pound bittersweet chocolate, chopped
Preheat the oven to 350°F. Line cookie sheets with parchment paper. Set aside.
Combine 1/3 cup of sugar with the flour and set aside.
Combine the remaining 2/3 cup sugar, coconut, and egg whites in a heat-proof bowl. Place over a pan of simmering water, stirring constantly, until the mixture thickens and holds together, about 3 minutes. Remove from the heat. Fold in the flour mixture, orange zest, and vanilla extract.
Using a small ice cream scoop with a release mechanism, drop spoonfuls of batter onto the prepared cookie sheets, spacing them 2 inches apart.
In batches, bake until the macaroons are light golden brown on the outside but still soft enough to give slightly when pressed lightly with your fingertip, 20-25 minutes. Transfer the macaroons still on the parchment paper to a wire rack to cool completely.
Line the cookie sheets with clean parchment paper and set aside.
Once the macaroons are cool, place 2/3 of the chopped chocolate in a heat-proof bowl. Place over a pan of simmering water and stir often, making sure not to let any steam or moisture come in contact with the chocolate. Continue until chocolate is completely melted and has reached a temperature of 110-120°F. Remove from heat and add the reserved chocolate and stir until it cools to 90°F.
Carefully lift the macaroons from the parchment paper one at a time and carefully dip the bottom of each macaroon in the melted chocolate, letting excess chocolate drip back into the bowl. Place on the prepared cookie sheet. When all macaroons have been dipped, dip a fork in the melted chocolate and drizzle chocolate over the macaroons in a thin stream, using a back and forth motion. Let chocolate harden completely before transferring macaroons to an airtight container.