Mom loves macaroons. The ones I used to make for her consists of only three ingredients: coconut flakes, sweetened condensed milk, and vanilla. That’s it. Super easy to make, but I always wished they could be, well, less coconutty, more cookie-like. It’s like tropical flavored cud–you just keep chewing and chewing and it just keeps, well, getting chewed.
Since moving to Boston, though, I don’t make macaroons all that often since she’s not around to chew through them. I saw these cookies on the Saveur cookie advent calendar during the holidays and it made me think of my Mom.
So while I was home I tried it. Plus I had my floor cleaner called Jackie to clean up after my baking drips and drops. Totally intuitive, automatic, thorough. And very cute too.
Mom loved them and the sister thought they were better, “chewier,” than the macaroons, in a cookie rather than a cud sort of way. Even with three more ingredients than the macaroons, they’re still stupidly easy to make.
Coconut Cookies (Adapted from SAVEUR)
Makes 2 dozen
2 cups sweetened coconut flakes
1/2 cup sugar
1 tbsp flour
4 tbsp (1/2 stick) melted butter
2 egg yolks
1 whole egg
Preheat oven to 350°F.
Melt the butter by cutting it into smaller cubes and microwaving it in a small cup or bowl for 20 to 30 seconds depending on how powerful your microwave is. There will be a few chunks of butter floating around. That’s okay. Stir the melted butter and the rest of it will melt too. What you don’t want is to get the fat piping hot. You don’t want to cook your cookie in the mixer because you made the butter too hot.
And another thing: use room temperature eggs. Cold eggs will freak the melted butter out. Actually, you should always use room temperature eggs when you’re baking. So just keep that in mind for next time. If you’re going to bake in the morning, put out the eggs before going to bed. If you’re going to bake later in the day, pull them out while your coffee’s steeping in the French press. Easy peasy Japanesey, which my sister and I like to say, which we can say without looking like racists because we’re Korean and Koreans are ethnically the same as the Japanese and Koreans were also horribly oppressed by the Japanese, the women getting raped up and down the country by Japanese soldiers in the not so distant past, which makes us even more genetically similar to them than they would like.
Mix coconut flakes, sugar, flour, melted butter, egg yolks, and whole egg in a medium mixing bowl using a wooden spoon until ingredients hold together. Now, I used a KitchenAid mixer but this is totally unnecessary, just makes more work for you. Roll dough into 1″ diameter balls and bake on parchment-lined baking sheets until golden on top, about 15 minutes.
I sort of don’t like how they look all flattened out at the edges, so I think baking them in a mini-cupcake pan with cupcake liners would make them look better. Try it and let me know how they look. Better yet, send me a picture.
For more photos, go to Flickr.