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coconut macaroons

It’s been a long time.  Too long.  Pain in my feet is the root of my inactivity and although it persists I am just going to bake, donate and blog because I miss it!

Made delicious little golden nuggets of coconut filled joy yesterday.  These little gems were so good – so flavorful, moist, and EASY.  Andy is almost done eating sweets – he is often reluctant to try and craves real food more than desserts.  But he came home from his first day of school yesterday and started popping these in his mouth and said “these are really good mom” and “can I have some more?”  When I told him I donated the rest he was so glum.  I quickly made another batch for him right then and there (although I only had unsweetened coconut which wasn’t as good in these cookies btw) but he was happy.  And so was I.  These came from my newish cookbook The Splendid Table’s How To Eat Supper.  I’ve cooked meals from it several times but this is my first dessert from the book, and I’m psyched that they were so good.

Enjoy-

coconut macaroons (from Lynne Rossetto Kasper and Sally Swifts “How To Eat Supper”):

2 large eggs, well beaten (room temp if you remember)
1/2 cup sugar
generous pinch of salt
1 teaspoon vanilla extract (use almond if you prefer)
3 cups sweetened shredded coconut

chocolate chip option – add about 1/2 cup to the mixture.

Preheat the oven to 350.  Line sheet pans with parchment paper.

In a large bowl, mix together the eggs, sugar, salt and vanilla extract.  Add the coconut and mix to incorporate.

Drop by generous teaspoons onto the baking sheet. I used my smallest cookie scoop and pressed the mixture in it.  If you don’t have one, try to smoosh coconut into a small spoon and drop the dough out onto the pan.

Bake for 20-30 minutes – until they are golden around the edges and a little golden on top.  If you bake each pan one at a time, they will need closer to 20 m in the oven.  If you put 2 pans in together, you should switch racks halfway through and they will likely take a bit longer to cook.

 

 

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