Coconut Macaroons - Wheat Free

We have decided to go wheat free, as my husband was at a loss for some type of cookie with his nightly tea.  So, with a little Google search, we can up with these.

They are so fast and easy to make.  Next time I will drizzle chocolate over them..........yummy!

Coconut Macaroons

• 3 cups shredded coconut
• 1 teaspoon almond or vanilla extract
• 1/8 teaspoon salt
• 2/3 cup honey, melted it solid
• 4 egg whites
• 1 teaspoon cream of tartar

Preheat oven to 350 degrees F.

Beat egg whites until stiff peaks form and add cream of tartar

 In another bowl, combine coconut, extract and salt.  Stir in honey until well combined.

Fold the egg whites into the coconut mixture.

Scoop mixture firmly into a cookie scoop and press unto a greased cookie sheet as you drop it (the idea is to compact the balls). 

 

Back for 10-15 minutes, or until browned.

And Enjoy!!

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Best Ribs Ever

A good friend of mine, Jason, makes the best ribs ever, and has finally shared his secret with me - sort of.

First get your pan ready:

• You will need a jelly roll pan, line it with foil 
• Place a cooling rack on top of the foil covered pan

Now get your ribs ready:

• Remove the membrane on the back (if there), wash and pat dry.  
• Then spice them to your liking, (now this is the sort of part as I did not quite get the details on the spices)  I used a variety of spices, salt, pepper and fresh garlic.
• Place the ribs on the cooling rack on the jellyroll pan
• Cover with foil and seal all edges.

Put the pan in a pre-heated oven at 325 for 3 hours - no peaking!

Note:  The ribs can be done ahead of time to this point, which is great if you are having people over.

 Finishing them off:

• heat and crisp them up on the barbecue along with a little barbecue sauce.

These are truly fall of the bone, finger licking good and so easy to do.

Happy BBQ!

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