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.

3.  Turn oven down to 300 degrees F and bake for 20-25 minutes or until cookies have turned golden brown.   Remove from pans, cool on wire rack.

TIP:  Serve with a dollop of Nutella and a whole almond for a take on an Almond Joy candy bar.

No-bake cheesecake filling

This tangy cheesecake filling does triple time as a fruit dip and a unique peanut butter cookie sandwich filling.

Ingredients:

6 oz Cream cheese
4 oz Goat cheese
1/4 cup Sugar
1/4 cup Honey
1/4 cup Greek-style yogurt
2 Tbsp Heavy Cream

Method:
1.  Combine all ingredients in a large bowl and beat together until sugar dissolves, or about 5 minutes.  Place in refrigerator to chill overnight.

  It's unique, it's tangy and it's easy!

Peeeeeanut, peanut butter, and cookies, done two ways.

Can you hear the song just ringing in your head?  Good.  Now you are ready to explore the Sugar Lovin favorite, peanut butter cookies.

Peanut butter cookies are a tradition and a longstanding favorite for many.  They are an American original, pioneered by George Washington Carver who is best known for promoting peanuts as the replacement crop for cotton in the south.  In his 1916 research bulletin on ways to use peanuts for human consumptions, Carver listed 3 recipes for cookies using peanuts.  It wasn't until 1923, however, that peanut butter was listed as ingredient for cookies.

Pillsbury's Balanced Recipes contained a recipe for Peanut Butter Balls. Though it's hard to find now, we do know that this is the first time you were instructed to use a fork to press the cookie down, giving peanut butter cookies their famous cross-hatch markings. 

There are many ways to make a peanut butter cookie.  Paula Deen and The Galway Girl blog prescribe a recipe that requires no flour- just peanut butter, eggs and sugar.   I call it the macaroon method- as it's very similar to making a coconut macaroon, which is just coconut, sugar and egg whites.

The macaroon method is a far cry easier than the recipe I normally make, which is similar to a chocolate chip cookie recipe, but there are a couple of do's and don'ts to keep in mind when making your peanut butter cookies this way:


DO:
- Have flour (or rice flour if you are going gluten free) on hand to help you roll out the cookies.  The dough is really sticky, so coat your hands with flour to roll the cookies into balls.  Neither Paula nor Galway Girl mention this and its a huge PAIN if you don't know to do it.
- Line your baking sheet with parchment paper.  Again, stickiness issue
- Use a high quality peanut butter.  I recommend Honey Roasted Peanut Butter from Whole Foods (the kind you roast and grind right in the store).  It will shine through in this recipe

DON'T
- Use natural peanut butters where the oil is separated on top.  It just doesn't turn out right.
- Use granulated sugar.  Use brown sugar instead.  Molasses is the perfect complement to peanut butter.

Sugar Love's verdict on the macaroon method?  Easy & fast.

So fast, in fact, that while I was doing my research, I decided to make them and try them and still finished this post in under an hour from start to finish.


It's also incredibly moist, which is a bonus given so many version of peanut butter cookies are dry.  It also packs a ridiculous peanut butter flavor punch, which again, is often lacking from a peanut butter cookie.  Here's my version of the recipe.

My favorite peanut butter cookies are made by my Aunt Theresa who uses a cookie press, and only at Christmas.  They are unlike any peanut butter cookie I've seen- they are long and thin and wavy and bear no resemblance to the traditional looking cross-hatch-or-Hershey-kiss peanut butter cookie we always see:

I wish I could say I make them too or that the other peanut butter cookie recipe I'm sharing is hers, but alas, it's a family secret that I've not been let in on yet.  I'm hoping that for Christmas this year, Aunt T. gives me the recipe and a cookie press...hint, hint!

In the meantime, we can talk about the other method for making peanut butter cookies, which is the drop cookie method.  If you've ever made chocolate chip cookies, you can make peanut butter cookies with no issues.

Again, there are some basic do's and don'ts.

DO:
- Use high quality peanut butter
- Use butter AND butter flavor shortening.  It will keep your cookies from spreading too thin and becoming rock hard.

DON'T:
- Use the natural peanut butter with the oil on top.  Same story as above
- Over-bake these cookies.  Peanut butter cookies get exceptionally hard and crumbly when over-baked.

This method is by far the most common version of peanut butter cookies you'll find.  It's the one that most bakeries use and most grocery stores sell.  It's a great way to make them, and the dough will keep when frozen for six months if you don't feel like making what you prepared all at once.  

Find my recipe here. 

So what's your favorite way?