March 03, 2012

Coconut Macaroons with Honey and Lemon Balm

When you think about it, world seems to be a very confusing structure. It has day when it has night. Summer and winter at the same time. It sleeps warmly wrapped into the blanket while enjoying the midday heat on the beach. It prays and kills simultaneously. It gives a birth while accompanying somebody to eternity. It smiles widely with the lips when the eyes are sinking in tears. It pleads for rain. To start and to stop. It shouts in whispers and utters in screams.

Therefore, the world is just one big contrast inconsistently dancing on the sidewalks. On the coasts. In the streets. In the mountainous fields. And with its waving moves it creates contradictory societies that are being shaped with different values and worldviews. With lives based on different objects and goods. There is a highly industrialized world making its living on computers, robots and machines. Then there is a creative knowledge-world basing its survival on thought. And lastly there is the remaining part of the system simply believing in the nature - sun, rain, wind, soil and natural resources.

In this way we get the world treasuring and treating the computer and the coconut - two items very disproportionate to each other - in the same way. Just not in the same place. When for somebody the high-tech microchip symbolizes the fortune, for others only the coconut tree can provide and condition the survival. When there is a pray for the thought which could create another laziness encouraging gadget, there is a pray for only a proper amount of sun and rain that may let just to live on.

So, I guess, yes - the world is full of contradictions.

Coconut Macaroons with Honey and Lemon-Balm

Why did I start talking about this? It's a part of me trying to be a more mindful eater. And it's not only about thinking while eating and feeling all the different tastes playing in the mouth, but also about understanding and, more important, appreciating where the food is coming from. Like the coconut. Most of the time it comes from the Far East - Philippines, Indonesia and India. In some ares of these countries people instead of learning how to read and write are learning how to harvest the coconuts. They spend long hours mastering the art of coconut cutting and later on in an eight or ten-hour shift skilled workers become capable to pick 40-50 trees, which makes 2000 coconuts. However, for this they get paid only $15-$20. A lot of bloody sweat and hard-work remains unvalued, and in this case mindful eating is all about understanding that kind of reality and appreciating the coconut, even though it's probably one of the cheapest things in out supermarkets.

On this thought, I am leaving you with lovely coconut macaroons delicately pierced with honey and lemon-balm flavors. It is a dessert that is super easy to make, but the taste-notes are far from simple. If the honey gives a nice and balanced sweetness, then the lemon-balm adds the striking citrus-minty touch. So, in the end you get just a perfect flavor combination!

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Coconut Macaroons with Honey and Lemon-Balm
adapted from Gourmande in the Kitchen

2 egg whites
1/2 cup (60 g) honey
1/2 tsp vanilla extract
2 1/4 cup (180 g) shredded coconut
pinch of salt
2 Tbsp fresh lemon-balm, finely chopped

Preheat the oven to 400 F (200 C) temperature. Line baking sheet with parchment paper.
Stir together egg whites, honey, vanilla extract and salt. Stir in the coconut and lemon balm. Mix well, until the coconut is completely moistened. You should get a little bit sticky mass. Roll it into the small balls and put them onto the baking sheet.
Bake for about 15-20 minutes.

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1 comment:

  1. I love the exotic flavors. The shredded coconut is A+ for texture. A must try!

    ReplyDelete