You look so familiar; where have I met you? So goes the litany that longtime Buckhead resident Marilyn Ringo often hears. The reason she has such a recognized face? Well, she has been around … Marilyn has appeared in our homes for many years as a CNN news anchor, co-host of GPTV’s "Success Track" and TBS shows like "Good News." I had a chance to sit down and talk to Marilyn about what gives her the most satisfaction in her current line of work.
After a successful television career, Marilyn now uses her media experience to teach others. As vice president of media strategies at Speechworks, she helps executives and professionals communicate in a way that connects with listeners, sells ideas and inspires confidence, whether they’re being interviewed on TV or doing a business presentation.
The reason she stepped from the front to the back of the camera was, as Joey Asher, current Speechworks’ president says, “to save the world from lousy presentations.” Her aha moment? An inspiring class at TBS presented by the founding mothers of Speechworks, Spring Asher and Wicke Chambers, about their mission to help the business world communicate more effectively.
Working with authors like Emily Giffin (“Something Borrowed”) and then seeing Giffin nail a “Good Morning America” interview is one of Marilyn’s greatest pleasures. The downside? Sore feet after an eight-hour workshop. My favorite moment of our chat was when she shared what she would be doing if she were not helping all of us communicate better. She answered with a big smile, “Traveling to Bali … writing a chick-lit novel for older chicks.” When you write it, Marilyn, I’ll be the first in line to have my copy autographed!
Sometimes a recipe to can help transport you to a tropical island – if only in your dreams. Here’s an incredible delicious chocolate coconut cookie recipe to send you on your way.
Deep Dark Chocolate Coconut Macadamia Cookies
2 Cups Unsweetened Coconut Flakes
1 Cup All-Purpose Flour
¾ Cup Whole Wheat Flour
1/3 Cup Cocoa Powder
1 Tsp Baking Powder
½ Tsp Baking Soda
½ Tsp Espresso Powder or Instant Coffee
1 ¼ Cup Dark Brown Sugar
½ Cup Unsalted Butter, Room Temperature
2 Tsp Vanilla Extract
1 Large Egg
2 Large Egg Whites
2 Oz Dark Chocolate (70% cacao), chopped
2 Oz Chopped Toasted Macadamia Nuts
Non-Stick Cooking Spray
Step One Preheat oven to 350F. Toast the coconut at 350F for 5 minutes or until lightly toasted.
Step Two Combine flour, cocoa, baking powder, baking soda, and espresso powder in a medium bowl. Stir until blended.
Step Three Place the sugar and butter in a mixer bowl; beat at medium speed until well-blended. Beat in the vanilla and eggs. Add the flour mixture, beating at low speed just until combined. Stir in the toasted coconut, chocolate, nuts.
Step Four Drop by tablespoons 3 inches apart onto baking sheets coated with cooking spray. Bake at 350F for 10 minutes or until bottoms of cookies just begin to brown. Remove from pan, and cool completely on wire racks.