The Gull's Call - Oct/Nov/Dec 2026

CookieCorner

SNOWBALL COOKIES (PECAN MELTAWAYS) Contributed by Office Manager Jacqui Galvez Vasquez. A Sweet Memory: These were Jacqui's mom's favorite!

COCONUT MERINGUE MACAROONS Contributed by Executive Director Dawn Jaeger. Pro Tip: Don’t make these when it’s raining or foggy—the moisture will turn them into a gooey mess! Ingredients • 1¼ cups granulated sugar • ¾ cup water • 3 large egg whites, at room temperature • 3 cups unsweetened coconut Instructions 1. Preheat the oven to 325°F. Line a baking sheet with parchment paper. 2. Spread the coconut evenly on a large baking sheet. Toast for 3–5 minutes, stirring as needed, until lightly golden. Watch carefully to prevent burning. Set aside to cool. 3. Combine the sugar and water in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a boil, then stop stirring and insert a candy thermometer. 4. While the sugar mixture cooks, place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. When the sugar reaches approximately 220°F, begin whipping the egg whites. 5. Time the egg whites to reach medium peaks just as the sugar syrup reaches 238°F. 6. When the syrup reaches 238°F, reduce the mixer speed to medium-low and slowly pour the hot syrup into the egg whites in a steady stream. Avoid pouring onto the whisk or sides of the bowl. 7. Once all the syrup is incorporated, increase the speed to high and beat until the mixture has cooled to room temperature. 8. Gently fold in the toasted coconut by hand. 9. Scoop the mixture onto the prepared baking sheet and bake for approximately 12 minutes, or until the macaroons just begin to turn golden brown. 10. Allow to cool completely on the baking sheet. Store in an airtight container at room temperature. Enjoy these light, swee treats!

Ingredients

• 1 cup butter, softened • ½ cup confectioners’ sugar • 1 teaspoon vanilla extract • 2¼ cups all-purpose flour • ¼ teaspoon salt • ¾ cup chopped pecans • Additional confectioners’ sugar Directions

1. In a large bowl, cream the butter and confectioners’ sugar until light and fluffy, about 5–7 minutes. Beat in the vanilla. 2. In a separate bowl, combine the flour and salt. Gradually add the flour mixture to the creamed mixture and mix well. Stir in the chopped pecans. 3. Refrigerate the dough until chilled. 4. Preheat the oven to 350°F. 5. Roll the dough into 1-inch balls and place them on ungreased baking sheets. 6. Bake for 10–12 minutes, or until the cookies are set. 7. While still warm, roll the cookies in additional confectioners’ sugar. Cool completely on wire racks, then roll them once more in confectioners’ sugar.

Enjoy these sweet, buttery treats!*

24 October | November | December 2026

The Gull’s Call