Gingerbread Houses

We had tickets at Pioneer Theater for years, and enjoyed wonderful shows there: Sweeny Todd, Noises Off, Twelfth Night, Cyrano de Bergerac, Dancing at Lughnasa, Hunchback of Notre Dame, Into the Woods, Arcadia, O Pioneers, Born Yesterday and so many more. We looked forward to intermissions as much as the plays, because they used to sell huge, chewy macaroons dipped in dark chocolate. I don’t think it’s a coincidence that shortly after the macaroons disappeared, we stopped buying season tickets.

Coconut Macaroons

14 ounces sweetened shredded coconut

14 ounces sweetened condensed milk

1 teaspoon vanilla

2 extra-large egg whites, at room temperature

1/4 teaspoon salt

Preheat the oven to 325F. Combine coconut, milk and vanilla in bowl. Whip egg whites and salt on high speed with whisk attachment until they make medium-firm peaks. Carefully fold egg whites into coconut mixture. Drop batter by tablespoons onto parchment-lined cookie sheets. Bake 25 to 30 minutes, until golden brown.