Monday, December 20, 2010
Just in case you haven't been plied with enough sweets yet (there are still 5 more days until Christmas!) I have another cookie recipe for you. I've been making these little macaroons for a couple of years now, and even though I'm not a coconut über fan, there's something light and elegant about these cookies. The chocolate is optional but...C'mon. I also like that they look like tiny snow covered mountains. If you squint. Really. Hard. And you're super stoked to spend your holiday in Aspen skiing and enjoying aprés-ski merriment so everything you see resembles a ski town...
OK this recipe is really easy. Really. Really. Easy. With only five ingredients all you need is a spoon and a bowl. Actually, you don't even need a spoon. You can mix everything with your hands if you feel like it. And if you think shaping my little pyramid shapes is way too complicated and crafty, then just roll the coconut mixture into little balls. Whatevs. Then bake, crush the sugar cookie competition, and enjoy!
Chocolate Dipped Coconut Macaroons (aka Snowy Peaks)
(From The Ski House Cookbook)
4 large egg whites
3 tablespoons sugar
1 teaspoon vanilla
1 (14-ounce) package shredded sweetened coconut (about 5 1/3 cups)
1 (3.5-ounce) bittersweet chocolate bar, chopped
1. Preheat the oven to 350° F. In a large bowl, whisk the egg whites until frothy. Add the sugar, vanilla, and pinch of salt and stir to combine. Add the coconut and mix well.
2. Dampen your hands with cold water. Form a rounded tablespoon of the mixture into a haystack shape and place on a non-stick baking sheet. Repeat with the remaining mixture, spacing the stacks about 1-inch apart. Bake until golden brown, about 18 minutes, rotating the sheet halfway through baking. Remove the cookies from the pan while still warm to cool completely on racks. Repeat with remaining coconut batter.
3. Fill a small saucepan with 1-inch of water and bring to a boil. Reduce the heat to low and place a medium heat proof bowl on top so that the bottom is resting just above the simmering water. Add the chopped chocolate and stir until completely melted.
4. Turn off the heat and dip the bottom of each macaroon into the melted chocolate and place on wax paper to cool and harden. The macaroons can be stored in an airtight container for up to 3 days. Makes about 24 cookies.