Shetland is lovely in many ways. It’s safe, has stunning scenery, awe inspiring weather, a rich and vibrant culture, amazing music, and a history so prevalent that it’s palpable. But one of the inescapably sad short comings of my Shetland life is the lack of my family. Shetland is a very long way from the West Coast of Canada, and sometimes I feel that distance very acutely. So today’s post is dedicated to two of the most inspiring women in the world; my sisters.
I am the middle of three girls, and consider myself ridiculously lucky to have a really close relationship with both of my sisters. They are a huge part of me and they give me strength where ever I am in the world.
My big sister, Sophia, is a charismatic powerhouse. She’s a seriously gifted professional actor, a highly respected and astute leader, a loving, nurturing mother to my three beautiful nephews, and an inspiring creative mind.
My little sister, Jane, epitomizes strength and inherent coolness. She is genius, witty, empathetic and determined, currently studying engineering full time while working as a trainer, working with horses and planning her own wedding. She is an all around badass.
Having these two incredible women to look up to and to lean on has influenced and shaped my life to no end. I think it’s much easier to stand up strongly and stride unafraid into the world when you know you’ve got such formidable strength behind you.
When thinking about a post to dedicate to them, there was and undeniable thread running through my thoughts…cookies. Apart from being generally brilliant, both of my sisters make really good cookies. Jane started making amazing cookies when she was probably about 7 or 8 years old, and Sophie somehow finds time between work and parenting to whip up incredible cookie creations (she also makes a mean crumble). And so inspired by the cookie magnificence of my nearest and dearest, I decided to have a crack at making some coconut macaroons.
So here they are, dedicated to my sisters, and all of the wonderful sisters out there; coconut macaroons… dipped in chocolate!
- 200g shredded coconut
- 4 egg whites
- 150g set honey
- 1tsp vanilla extract
- 100g dark chocolate, chopped (optional)
- Preheat the oven to 189 degrees Celsius and line two baking trays with baking parchment
- In a large bowl whisk together the egg whites, honey and vanilla extract until frothy.
- Pour the coconut over the wet ingredients and stir until well combined. This should give you a mixture that sticks together but is a bit sloppy.
- Scoop out blobs of the mixture about a Tbsp to a Tbsp and a half and gently form them into balls. It might help to use damp hands. Place the formed balls on the baking tray with a small gap between them. This should make about 20-24.
- Place the trays in the oven and leave to bake about 25 minutes, until the macaroons are golden brown.
- Leave them to cool on the tray. If you handle them when they’re too warm they’re more likely to crumble apart.
- Once the macaroons are cooled and easy to handle tip the chopped chocolate (if using it) into a heat proof bowl over a small amount of simmering water. The bowl should not be in contact with the water directly, just heated by the steam. Allow the chocolate to melt slowly, stirring gently from time to time until just melted. Don’t let it get too hot as the chocolate can seize if it’s over heated.
- Once the chocolate is melted remove it from the heat and dip the bottom of each macaroon into it setting them back on the baking parchment afterward. Leave them somewhere cool until the chocolate is set.