It's cookie-baking season!
One year, in a fit of temporary insanity, I made six different types of cookies. In one night.
This was one of the recipes I used, courtesy of Ina Garten. I love her. She obviously loves food and even though her show can be a bit precious, her recipes are dead on. This one is no exception. They have the added bonus of impressing the pants off of whoever receives them, which could be a nice bonus, depending on the givee. I'm just sayin'....
Now, caveat here - make sure you use parchment paper and not waxed paper. I used waxed paper the first time and it was a disaster. The bottoms of the cookies stuck to the paper. The tops were
quite, quite edible, but not really giftable.
The other note I will make about it is that you need to watch these like a hawk while they're baking. They go from GB&D (golden brown and delicious) to burnt in about a quarter of a second.
Ingredients
* 14 ounces sweetened shredded coconut
* 14 ounces sweetened condensed milk
* 1 teaspoon pure vanilla extract
* 2 extra-large egg whites, at room temperature
* 1/4 teaspoon kosher salt
Directions
Preheat the oven to 325 degrees F.
Combine the coconut, condensed milk, and vanilla in a large bowl.
Whip the egg whites and salt on high speed in the bowl of an electric mixer
fitted with the whisk attachment until they make medium-firm peaks.
Carefully fold the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper
using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons.
Bake for 25 to 30 minutes, until golden brown.
Cool and serve.
Or, find a cute little gift box, drop a few cookies into it and give it as a gift to your favorite teacher, party host or that babysitter you want to butter up. These cookies are good at that.
OK, I'm sold! All of my recipes lately involve some sort of chocolate or peanut butter and they're getting old...thanks for sharing!
Posted by: Christine Sierra | December 21, 2009 at 10:23 AM