A Pastry a Day: Coconut macaroons

I have previously made mention of the coconut macaroon method of making cookies. Essentially, it was a reference to making a cookie simply by using the main ingredient, egg and sugar (remember these peanut butter cookies?).

You can certainly do that to make a simple, quick coconut macaroon. Use a 1/2 cup sugar, 3 egg whites and 4 cups of sweetened, flaked coconut, form into balls and bake at 350 degree F for 20 minutes. Those macaroons are gluten-free and awesomely hassle-free.

But when I dream of coconut macaroons (I'm a pastry chef, so yeah, I dream about tarts and cookies a lot), I remember the complex, buttery texture and flavor of an Enrico's coconut macaroon and I yearn for so much more.

A quick history: coconut macaroons are closely related to macarons or almond macaroons, which are made from egg whites and almond paste. This particular cousin of the original macaron was adopted by the Italian Jews because it had no chemical leavening or flour, making it an ideal treat for Passover. From there, it made it's way around Europe, but ultimately, this treat is most popular in the US and UK as they are much easier to make than macarons and far more sturdy. For more information on the history of macaroons, macarons and meringue-style cookies, visit thenibble.com.

But now, on to heavenly buttery, coconut-ty, super-delicious, Sugar Lovin Macaroons. This recipe is incredibly easy and yields a subtly complex flavor that is sure to satisfy any coconut lover.

Ingredients:
1/2 cup Salted butter, softened
1/2 cup Sugar
3 Egg whites
1/2 tsp Vanilla extract
1/2 tsp Coconut extract
1/4 cup Flour
4 cups Flaked, sweetened coconut

Method:
1. Preheat oven to 350 degrees F. Grease and flour cookie sheets, set aside. In bowl of mixer, beat butter and sugar on medium until light and fluffy. Add in egg whites, beat until pale and well mixed, scraping down the bowl as necessary.

Sugar & butter

Sugar, butter, egg whites and extracts

2. Add in extracts, mix well. Add in flour and coconut, mix until well blended and all the coconut is coated with egg and sugar mixture. Using ice cream scoop, scoop out level portions and drop onto cookie sheet.