Skip to main content

Featured

Six Days Adrift: Tragedy Strikes Migrant Boat off Greek Coast

  Twenty-two migrants lost their lives off the coast of Greece after spending six harrowing days at sea in a rubber boat that had departed from Tobruk, Libya. According to survivor accounts and Greek coastguard reports, the passengers became disoriented during the journey and were left without food or water, leading to fatal exhaustion.  Rescue teams recovered 26 survivors, including a woman and a minor, near the island of Crete. Several survivors reported that the bodies of those who died were thrown overboard on the orders of smugglers accompanying the group. Greek authorities have since arrested two South Sudanese men, aged 19 and 22, suspected of human trafficking and negligent homicide.  The tragedy highlights the ongoing dangers faced by migrants attempting to reach Europe via the Mediterranean, a route that continues to claim lives despite increased border controls and international attention. Poor weather, overcrowded vessels, and lack of supplies remain persis...
Post a Comment
Read more

article

Labels

Coconut Macaroons

 

Soft and chewy on the inside, crisp and golden on the outside — these are the perfect coconut macaroons

INGREDIENTS

  • 1 14-oz bag sweetened flaked coconut, such as Baker's Angel Flake (see note)
  • ⅞ cup sweetened condensed milk (see note below on measurement)
  • 1 teaspoon vanilla extract
  • 2 large eggs whites
  • ¼ teaspoon salt
  • 4 ounces semi-sweet chocolate, best quality such as Ghirardelli, chopped (optional)

INSTRUCTIONS

  1. 1. Preheat the oven to 325°F. Set two oven racks near the center of the oven. Line two baking sheets with parchment paper.
  2. 2. In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla extract. Set aside.
  3. 3. In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.
  4. 4. Using a mini ice cream scoop or two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. Bake for 23 to 25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden. Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely.
  5. 5. If dipping the macaroons in chocolate, melt the chocolate in a microwave-safe bowl at medium power, stopping and stirring at 30 second intervals, until just smooth and creamy. (Alternatively, melt the chocolate in a double boiler over simmering water.) Dip the bottoms of the macaroons in the chocolate, letting any excess drip back into the bowl, and return to the lined baking sheets. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set. The cookies keep well in an airtight container at room temperature for about a week.
  6. Note: ⅞ cup = ¾ cup plus 2 tablespoons
  7. Note: Make sure to use parchment paper (NOT wax paper) on the baking sheets. The macaroons will stick to wax paper.
  8. Freezer-Friendly Instructions: The macaroons can be frozen for up to 3 months. (If you plan to dip them in chocolate, wait until you thaw them to do that.) Let them cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
Labels:

Comments

Post a Comment