You say Macaron, I say Macaroon...

I have told you about the incredible Parisian Macarons that Eugenia Theodosopoulos makes at the Essence Bakery Cafe in Tempe. I probably will again and again, they are THAT good! Recently she was kind enough to invite all of the McClendons over for dinner at her house. We had a wonderful evening with her and her charming husband Gilles hearing about their life in France and their experiences owning the restaurant and their former life in catering. She served an incredible dinner and introduced foie gras and rabbit to Aidan. We may now be in trouble, because he loved both.

I wanted to bring something to dinner, so I made my own macaroons. They are the coconut version, and while they pale in comparison to the old world elegance of her Macarons, they are still rich and decadent in their own way.

Chocolate-dipped Macaroons

3 egg whites (medium eggs or 2 large eggs)

Pinch of salt

1/2 cup sugar

1/2 tsp. vanilla

2 cups finely shredded coconut

Bittersweet dark chocolate

Preheat oven to 350-degrees. Mix egg whites and salt with electric mixer until stiff. Fold in sugar and vanilla, then stir in coconut. Scoop on to a parchment lined cookie sheet. Bake for 15 minutes. Let cool for 30 minutes. Melt chocolate over low heat. Drizzle tops with melted chocolate. Let cool for another 30 minutes.

This recipe is pretty easy, but then again, so is ordering Eugenia's Macarons online. Visit www.essencemacaron.com to order some for yourself or for a friend. (Or for a favorite blogger... should you know one who likes them!)