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Beijing’s Show of Force: China Launches Major Drills Around Taiwan

  A ship fires a weapon during drills east of Taiwan in this screenshot from a video released by the Eastern Theater Command of China's People's Liberation Army (PLA) on Dec. 29, 2025. China has initiated large‑scale military exercises around Taiwan, framing the operation as a direct warning to what it calls separatist forces and foreign supporters. The drills, conducted by the Eastern Theatre Command, involve naval vessels, fighter jets, and missile units operating across multiple zones encircling the island. According to Chinese military statements, the exercises are designed to test joint combat readiness and simulate scenarios such as blockades and precision strikes. The move follows heightened tensions over international engagement with Taiwan, including recent arms sales and diplomatic exchanges that Beijing views as challenges to its sovereignty claims. Taiwan’s defense ministry denounced the drills as coercive and destabilizing, placing its military on alert and trac...
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coconut macaroons

 

Ingredients:

  • 1 14-oz bag sweetened flaked coconut, such as Baker’s Angel Flake
  • ⅞ cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2 large eggs whites
  • ¼ teaspoon salt
  • 4 ounces semi-sweet chocolate, best quality such as Ghirardelli, chopped (optional)

Instructions:

  1. Preheat the oven to 325°F. Set two oven racks near the center of the oven. Line two baking sheets with parchment paper.
  2. In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla extract. Set aside.
  3. In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.
  4. Using a mini ice cream scoop or two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. Bake for 23 to 25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden. Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely.
  5. If dipping the macaroons in chocolate, melt the chocolate in a microwave-safe bowl at medium power, stopping and stirring at 30 second intervals, until just smooth and creamy. (Alternatively, melt the chocolate in a double boiler over simmering water.) Dip the bottoms of the macaroons in the chocolate, let the excess drip off, and place on a parchment-lined baking sheet. Refrigerate until the chocolate is set, about 15 minutes.


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