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Savannah Guthrie Makes Emotional Plea for Safe Return of Missing Mother

       'We're ready to talk': US TV host Savannah Guthrie in emotional video appeal to her mother's kidnappers Today show co‑anchor Savannah Guthrie has issued a deeply emotional public plea for the safe return of her 84‑year‑old mother, Nancy Guthrie, who was reported missing from her Arizona home earlier this week. Investigators believe she may have been abducted, prompting a multi‑agency search effort. Authorities say Nancy Guthrie was last seen at her residence near Tucson. When family members were unable to reach her, a welfare check revealed signs that raised concerns she may have been taken against her will. Local law enforcement and federal investigators are now working together to track leads and review any potential communication connected to the disappearance. In a video message shared on social media, Savannah Guthrie appeared alongside her siblings, urging anyone with information to come forward. Fighting back tears, she pleaded directly to whoever m...
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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.
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