Is it Macaron or Macaroon?

Actually, it's both

For I decided to try my hand at the French Macaron

(those egg and almond sandwich cookies)

I've had them

As often as I can

But I've never made them

I was a bit intimidated by them.

But no more!

And since I was baking anyway,

And since I had egg whites

I decided to also make macaroons

Those coconut cookies that are much more prevalent on the prairie.

And what to do with a platter of cookies?

Put the kettle on, of course

And invite a friend for tea

And macarons and macaroons!

Tea for two in the breakfast room

Which really should be renamed the "tea room"

for we take tea there almost as often as we breakfast there!

It's almost Easter.

We rescued some rabbits from the basement storage

to add a bit of holiday and whimsey to the tea table.

We never mind when a recipe calls for egg yolks

because the "bonus" is the whites

Leftover whites make terrific cookies!

Both cookies are really easy.

The French Macaron one came from Martha Stewart

And I usually find her recipes a bit too fussy for me.

But this one not so much.

The coconut macaroon is the standard:

coconut, egg white, Eagle Brand milk and a little vanilla.

I used Ina's recipe but I think it is a pretty standard recipe.

BAREFOOT CONTESSA'S COCONUT MACAROONS

14 oz. bag shredded coconut

14 oz. can Eagle Brand sweetened condensed milk

1 t. vanilla

3 egg whites

Whip egg whites and a pinch of salt until stiff peaks form.    Mix coconut, milk and vanilla.    When whites are stiff, fold them into the milk and coconut mixture.    Use a 1 inch ice cream scoop and place on silicone lined baking sheet.    Bake at 325 about 20 minutes or until brown and firm.

I'm joining Sandi at Rose Chintz Cottage for Tea Time Tuesday and Bernideen at Bernideen's Tea Time Blog for Friends Sharing Tea.