The theme for Sunday Supper this week is “April Showers”, featuring foods that would fit onto any treats table at a baby or bridal shower. Cute, eh? Although, seriously, you don’t need to be preggers or getting hitched to make and enjoy these delicious recipes. They’d be perfect at any party…or to nosh on just because.

I was super lucky to have two of my best friends serve as my bridesmaids. They threw me the best bridal shower a gal could ask for. It was a sweltering hot day in August of 2011 and these two ladies, dressed up to the nines, were slaving away decorating, cooking and setting up a beautiful space. They arranged games (it’s hilarious watching a bunch of ladies make dresses out of toilet paper) as well as a station for the guests to put together a scrapbook for me. There were two cricut machines so you know it was serious business. The food was AH-MAY-ZING and I was all over the wine.

For this week, I’m making chocolate covered macaroons. I had wanted to make them for last week’s Sunday Supper – the theme was food inspired by movies. One of my favourite movies of all time is Chocolat and the chocolate covered macaroons were an homage to the Nipples of Venus that Vianne presents to the Comte de Reynaud. I was going to shape them into triangles and dip the bottom in dark chocolate and the tops in white. Unfortunately, I wasn’t able to get my act together for last week, so today’s offering will be a little more PG.

Chocolate covered macaroons (macaroon recipe adapted from Ina Garten)
14 ounces medium unsweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
1/2 tsp almond extract (optional)
3 large egg whites, at room temperature
1/4 teaspoon salt

Preheat your oven to 325 degrees F.

Combine the coconut, condensed milk, vanilla and almond extract in a large bowl. Whip the egg whites and salt on high speed in a bowl with a hand mixer or the bowl of your stand mixer fitted with the whisk attachment until they form medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop the batter onto a cookie sheet lined with parchment paper using either a medium ice cream scoop or 2 teaspoons. I was able to make 13 huge macaroons with this recipe.

Bake for 25 to 30 minutes, until golden brown. Move to cooling racks to completely cool before dipping in chocolate.


Chocolate Dip

1 1/2 cup good quality dark or bittersweet chocolate
1/4 cup unsalted butter, room temperature

I couldn’t believe it when I opened my cupboard – I actually ran out of dark chocolate! I had to use semi-sweet chocolate chips instead, which still worked out fine. Place the chocolate in a small bowl and microwave in 20 second increments until melted. Be careful – you don’t want to scorch your chocolate. Mix together and then add the butter. Mix until completely incorporated.


Dip each macaroon into the chocolate until you get your desired amount of chocolate coverage. Place back onto the cooled cookie sheet with the parchment. I placed my macaroons into the fridge to allow the chocolate to set. They can then be stored either at room temperature or in the fridge.

I was never a fan of macaroons before but thankfully my taste buds have wised up. These were delicious – delightfully crispy on the outside and perfectly chewy on the inside. They’re not too sweet and the coconut and chocolate work wonderfully together. There’s a lot of coconut in these little beauties.

Our host this week is the lovely Brandie of Home Cooking Memories Be sure to check out her post as well as all the others of the Sunday Supper gang.

Starters, Appetizers & Snacks

• Pesto Tortilla Pinwheels from Home Cooking Memories
• Honey Pecan Baked Brie from Supper for a Steal
• Pinenut stuffed Dates from The Not So Cheesy Kitchen
• Glazed Pecans from Mama’s Blissful Bites
• Bloody Mary Shrimp Cocktail from A Stack of Dishes
• Mini Curry Chicken Salad Phyllo Cups from The Weekend Gourmet
• Mushroom and Feta Bites from Small Wallet, Big Appetite
• Antipasti Bites from Blueberries And Blessings
• Spinach Dip in a Pumpernickel Bowl from The Foodie Patootie
• Parmesan and Mushroom Focaccia from Basic N Delicious

Soups, Salads & Sandwiches

• London Ritz’s Tea Sandwiches from My Cute Bride
• Mini Shrimp & Egg Salad Sandwiches from The ROXX Box
• Broccoli Bacon Salad from Country Girl In The Village
• Chicken Salad on Endive from Magnolia Days
• Creamy Asparagus Soup Shooters with Shrimp from Gourmet Drizzles
• Alphabet Soup from Cindy’s Recipes and Writings

Main Dishes

• Savory Cheesy Kale Tart with Chiles from Shockingly Delicious
• Penne Ala Vodka from I Run For Wine
• Easy Baked Ziti from Momma’s Meals
• French Country Flat Pie from Webicurean
• Crustless Spinach Quiche from Family Foodie

Cakes

• Vanilla Cake with White Chocolate Buttercream from That Skinny Chick Can Bake
• Strawberry Shortcake Push Pops from Hezzi-D’s Books and Cooks
• Mini Vanilla Bean Cupcakes with Vanilla Buttercream Frosting from Damn Delicious
• Coconut Rum Cake from The Foodie Army Wife
• No Bake Lemon Cheesecakes Shots {Two Ways} from Cravings of a Lunatic
• Japanese Wedding Cupcakes from NinjaBaking.com
• Baby Blue Cake Pops from Neighborfood
• Strawberry Buttermilk Scones from Vintage Kitchen

Cookies, Brownies & Dessert Bars

• Lemon Sandwich Cookies with Pink Lemon Curd from The Girl In The Little Red Kitchen
• Chocolate Covered Mcaroons from Gotta Get Baked
• Pastel Pizzelles from Growing Up Gabel
• Chocolate-Balsamic Macaroons from Foxes Love Lemons
• Raspberry Lemonade Thumbprint Cookies from In The Kitchen With KP
• Baklava Crisps from Kudos Kitchen by Renee
• Healthy Chocolate Bars with Fruit, Nuts & Coconut from Sue’s Nutrition Buzz
• Fudgy Carob Brownies from Pies and Plots
• Pistachio Biscotti from Curious Cuisiniere

Sweet Treats

• Shortbread Maple Cream Freezer Tart from A Beautiful Bite
• Espresso Panna Cotta from Crazy Foodie Stunts
• Bite-Size Pecan Tarts from Juanita’s Cocina
• Brigadeiros from Food Lust People Love
• Rosewater Raspberry Meringues from girlichef

Drink Recipes

• Slushy Mango Mojito from The Urban Mrs.
• Pretty in Pink Punch from Noshing With The Nolands
• Pink Lemonade from Peanut Butter and Peppers

One of the best parts of #SundaySupper is our weekly Twitter chat. If you love food, you definitely want to join us! Just follow the hashtag #SundaySupper on Twitter this Sunday, April 21st at 7pm EST, and we’ll be chatting about food and fun for baby showers, bridal showers, and parties!

Want even more #SundaySupper? Follow our #SundaySupper Pinterest board for recipes that are sure to impress!