All of my clients love my assistant Matt and I have to agree that he is pretty great. I’m amazed that he has stuck with me at Kuzak’s Closet for a year now, time flies! When he started working for me I thought it would be temporary but after all this time he is still hanging around. I asked him what keeps him coming to work and he said “lunch.” He and I have that in common, we both love food. The only problem is that he is a very tall 22-year-old male and I am an average 32-year-old female, let’s just say the calories affect me more than they do him.
Lately we have been so busy with organizing projects that I have had to send Matt on his own to help some clients while I am working on other jobs. It was really difficult for me to give up control but I realized that he has watched me in action for long enough to know how to manage and execute a project as well as connect with clients and help them achieve their goals. I know if I want to expand my business that I am going to need to do this more often so it has been good practice. Last week he helped one of my client’s organize her storage unit and I was really happy to receive this note from her after the session…
“Matt is a ROCK STAR!! He was such a big help. Needs no direction and listens to instructions if there are any. He also makes great suggestions. He is a pleasure to work with!”
How nice of her to tell me! I wrote her back and said that he probably had the most peaceful day of work without me bossing him around, ha!
Matt has a big sweet tooth and one day I asked him what his favorite dessert is and he said coconut macaroons. I was a little surprised, I figured he would say some sort of chocolate brownie or cookie. I had never made a macaroon before so I thought maybe I would make him a batch to bribe him to keep coming to work, ha! They were really easy to make, almost too easy. The whole time I kept looking at the recipe thinking I was missing something.
- 3 large egg whites
- 1/2 cup sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1 14-ounce package sweetened shredded coconut (about 5 cups)
- Heat oven to 325° F. Line 2 baking sheets with parchment.
- Vigorously whisk together the egg whites, sugar, vanilla, and salt in a medium bowl until glossy, foamy, and the sugar is mostly almost dissolved. Fold in the coconut, stirring until evenly combined.
- Using a small ice cream scoop, drop the batter in mounds (about 2 tablespoons each) 1 inch apart on the prepared baking sheets. Bake, rotating the sheets halfway through, until golden brown, 20 to 25 minutes; let cool completely. The macaroons will keep for up to 5 days at room temperature in an airtight container.
I piled the batter up into little domes on my cookie sheet, I really didn’t think they would turn into anything…
Much to my surprise they were beautiful when I pulled them out of the oven, nice and golden brown.
They tasted really good, the outside had a little crunch and the inside was soft. I used organic coconut but next time I will make sure to use sweetened, I think it would give them a little more flavor.
These would be the perfect Easter treat if you are looking for something special to make. They are really pretty on their own but they would look even more decadent if you dipped the bottoms in a little chocolate, yum!
SoCalLynn says
They are also really good if you add just a bit of almond extract. If you aren’t allergic to nuts, anyway. Love reading about your organizing projects!