Honestly – there aren’t enough kind words in the sixteen most common languages in the cosmos to describe how wonderful Rooney is. I mean, I don’t want to be off brand and sound like i’m gushing … but damn, she is simply the greatest.
Roons and I met each other in the early noughties while attending Fox Lane High School, and quickly bonded over our similar familial backgrounds. She is one of four siblings, I am one of four siblings, in both our cases, there is also an even split of genders … I mean, we’re essentially the same with just that. But let me tell you, it doesn’t stop there – Roons is the heir to the Pittsburgh Steelers / New York Giants dynasties, I was the heir to a fruit and vegetable empire that supplied the food to the production company that does I’m a Celebrity … Get Me Out of Here.
Oh – you’re welcome for feeding the (all too brief) love of Peter Andre and Jordan.
To top of the similarities, she is from a football family and my dad was – for some reason – on a football card. So yeah, we had a shit tonne in common at school before we even realised that we were both hella cool, artistic and destined for Hollywood greatness.
As I’ve already mentioned, we did have a brief period of nastiness when I found out she was working on Lion with my then nemesis Nicky Kids but not only did she win me back, she sorted through mine and Nicole’s issues and made us the best of friends.
Given she is now eligible for sainthood despite being alive, I wanted to make something as pure and sweet as my girl to say thanks. And there is nothing more pure and sweet than my Macarooney Mara.
Macaroons are quite possibly the easiest thing you could possible make which I think adds to their deliciousness. I mean seriously, if you ever have an extra egg white you can throw together a batch in less than twenty minutes. Plus, they are sweet, toasty coconut – the BEST … like Roons.
2 egg whites
⅓ cup raw caster sugar
1 tbsp vanilla extract
1 cup desiccated coconut
1 cup shredded coconut
Preheat oven to 140°C.
Whisk the egg, sugar and vanilla until the sugar dissolves. Add the coconut and stir until well combined.
Divide the mixture into golf-ball sized little mounds and place on a lined baking sheet.
Place in the oven and bake for 12 minutes, or until golden and firm.
Remove from the oven and cool completely on the tray before serving … or resign yourself to eating it with a spoon.