Easy Coconut Macaroons

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easy coconut macaroons-3952.jpg
coconut macaroons | apt 2b baking co

Guys, it's Friday and pouring down rain and I can't think of a better excuse to make/eat cookies so here is a real easy recipe for you. These macaroons come by way of cookie-god Alice Medrich and are easy peasy to put together. You might even have all of the ingredients on hand.

They are crisp on the outside, chewy on the inside and just sweet enough for an afternoon treat. Bake them as they are or add some flavorings, I am partial to a bit of lime zest and rum. You could also throw in some chopped dehydrated fruit for color and flavor. Raspberries are especially nice.

Have a great weekend! 

Easy Coconut Macaroons

barely adapted from Alice Medrich, cookie god

Makes about 22 cookies

4 large egg whites

3 1/2 cups (270g) unsweetened dried flaked coconut 

3/4 cup (150g) sugar

2 teaspoons vanilla extract 

heaping 1/4 teaspoon salt

1 teaspoon lime zest (optional)

1 tablespoon rum (optional)

Line 2 sheet pans with parchment paper.

Combine all of the ingredients in a large heatproof mixing bowl. Set the bowl in a wide skillet of barely simmering water. Stir the mixture constantly until it is very hot to the touch and the egg whites have thickened slightly and turned from translucent to opaque, 5 to 7 minutes. Set the batter aside for 30 minutes to let the coconut absorb more of the goop.

Preheat the oven to 350ºF and position racks in the upper and lower thirds of the oven.

Spoon the batter into 2 tablespoon sized mounds, they won't spread much. Bake for about 5 minutes, just until the coconut tips begin to color, rotating the pans from top to bottom and from front to back halfway through the baking time to ensure even baking.

Lower the temperature to 325ºF and bake for 10 to 15 minutes, until the cookies golden with deep brown edges. If the coconut tips are browning too fast, lower the heat slightly. Set the pans or just the liners on racks to cool. Let cool completely before gently peeling the parchment away from each cookie.

The cookies are best on the day they are baked, they will soften slightly over time.

coconut macaroons | apt 2b baking co

Sofra's Gingerbread and a Holiday Baking Round-up

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sofra's gingerbread | apt 2b baking co
oh lady cakes vegan ginger folk | apt 2b baking co
holiday baking | apt 2b baking co
holiday baking | apt 2b baking co
holiday baking | apt 2b baking co
holiday baking | apt 2b baking co
pistachio and matcha snowballs (gluten free)-1731.jpg
red velvet cake-0717.jpg
holiday baking | apt 2b baking co

Hi dudes, I'm just popping in with a quick hello because I have a lot of holiday elfing left to do before this weekend, so - Hello! and here are some seriously fun and delicious links to peruse. 

December is such a fun month to bake, and people are seriously BRINGING IT this year with their holiday posts!  Scroll down to the bottom for Sofra's Gingerbread from the new book Soframiz too, which is killer. Happy Holidays, All!

There are still a few spots for the Paris! Food and Photography Retreat I am co-hosting with Olaiya Land.

Shab E Yalda to my Iranian friends!

Sofra's Gingerbread

adapted from Soframiz

makes one 9x13-inch cake, about 24 servings

Sofra's book is full of middle eastern sweet and savory treats, but since it's the holidays and all, I made the gorgeous deep-dark gingerbread first that uses a full (bold!) 1/4 cup of ground ginger, hello spice!

Cake

1 cup stout

1 1/2 cups molasses

1/4 cup plus one tablespoon brewed coffee

1 1/2 teaspoons baking soda

2 1/2 cups all purpose flour

2 1/2 tablespoons cocoa powder

2 teaspoons baking powder

1/4 cup ground ginger

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon kosher salt

1/4 cup raw sugar

1 cup sugar

4 large eggs

1 cup canola oil

Glaze

1 1/2 cups confectioner's sugar

1/4 cup cocoa powder

1/2 cup brewed coffee

In a large saucepan, combine the stout, molasses, and coffee. Bring to a boil, whisking to combine. Take the pan off of the heat and quickly whisk in the baking soda. The mixture will rise rapidly in the pot. Set aside until cooled and bubbles have subsided.

Preheat the oven to 350ªF. Butter a 9x13-inch baking dish and line it with parchment paper.

Sift the flour, cocoa powder, baking powder, ginger, cinnamon, nutmeg, and salt.

Combine the sugars in a separate bowl.

Using a stand mixer fitted with the paddle attachment, whisk the eggs on medium, slowly adding the sugars. Increase to high and whisk until pale and tripled in volume, about 7 minutes. Lower the speed and slowly pour in the canola oil and whisk another minute. Add the cooled stout mixture and whip until fully combined. Add the flour, increase the speed to medium, and beat until smooth, about 1 minute.

Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes.

To make the glaze, combine the confectioner's sugar and cocoa powder in a bowl. Whisk the coffee until smooth.

Once the cake is cooled, spread an even layer of the glaze over the top of the cake. Cut into 2-inch pieces. The cake will keep at room temperature for 4 days.