Coconut Macaroons for Herb Club

Yesterday was the first meeting of the season for The Partners in Thyme Herb Club.  We had a  planning meeting for the upcoming year's events.  Lots of lovely programs, speakers and outings have been put together for a fun-filled and creative year together.  We finished up the meeting at noon - perfect timing to begin the Autumn Tea Party planned to welcome new members and start the 25th year of Partners in Thyme!  Each of us brought a tea item of some sort to share - including soup, fruit, salads, tea sandwiches, and desserts.  Several different teas were provided and brewed in a variety of pretty tea pots that members brought to share.

Just a few of the delicious treats on my plate:
* Shrimp Vegetable Soup
* Fresh Blueberries, Blackberries & Raspberries
* Refreshing Lime Jell-O Salad
* Chicken Curry Sandwiches with Apples, Cranberries & Pecans on Bread Rounds
* Watercress & Cream Cheese Sandwiches
* Vanilla and Cranberry Pecan Scones with Homemade Lemon Curd & Devonshire Cream
* Almond-Vanilla Rooibos Tea






My contribution?  Coconut Macaroons.  Easy and elegant - perfect for a tea party.

Fast 'n Fancy Macaroons

14 oz. bag of sweetened, flaked coconut
14 oz. can of sweetened, condensed
milk
2 tabl.vanilla

Combine all ingredients, mix well.  Drop 1" portions on parchment-lined baking sheet.  Decorate with halved maraschino cherries.  Bake at 350 for 15-17 or until lightly browned.  Remove at once from baking sheets with a Pam-sprayed spatula.  Makes about 40 macaroons. 

Next up for October's meeting?  Learning to make terrariums.