I may have a new favorite cookie. (Well, okay, chocolate chip oatmeal pecan are pretty much always going to take the cake (so to speak)… but these are damn good).
The pros: Super fast to make (30 min?), gluten-free, dairy-free, pairs excellently with chocolate, good as dessert on their own or as an accompaniment to something else, could conceivably be eaten for breakfast, if you also have an orange or something…
The cons: Some people don’t like coconut? And coconut doesn’t grow in Maine yet, so… not local.
I tend to not like anything terribly sweet, so when my mother and I were playing around with these at Christmas (she’s always been my baking partner, even when we don’t live near each other anymore) we decided to mix unsweetened and sweetened coconut. It has the added benefit of changing up the texture a little.
I keep egg whites in the freezer, from whenever I use only the yolks (custard, hollandaise, molten lava cakes, etc), and can then just pull them out and defrost them before using. If you don’t have them on hand, I’ve heard you can freeze the unused yolks (never needed to try it first hand, though), or you could just whip up a quick batch of pudding—and actually these would be fabulous dipped in caramel pudding.
On another note, I try to keep up a bit on countries I’ve traveled to, and there is quite a bit of interest in Denmark’s food system, from cutting food waste to antibiotic use in animal raising. They also just opened the first food waste supermarket, to try to do even more to combat the problem.
And, if you are following the debates (as you should be—especially you single women out there, we’ve got lots of political power!), you may be curious about the candidates’ positions on food and farming. I don’t know much about the R side, if they even have thought about food (not that anyone seems to have a chance to discuss actual policy in those debates), but here’s a little about Sanders vs. Clinton.
Coconut macaroons dipped in chocolate 4 egg whites 1/2 cup sugar 1 cup unsweetened coconut flakes 2 cups sweetened coconut flakes 1 tsp vanilla 1-2 oz chocolate, if desired (highly recommended)
Preheat oven to 350ºF.
Defrost egg whites, if using from the freezer. Otherwise, separate eggs, putting the whites in a large bowl and saving the yolks for another venture.
Toast the coconut (not required, but improves flavor). Spread out on a baking sheet and bake at 350ºF or so until just golden (it goes quickly once it starts turning, so watch carefully), about 5 minutes. Turn with a spatula halfway through. Cool.
Mix together egg whites and sugar until frothy. Stir in cooled coconut (you don’t want to cook the egg whites prematurely) and vanilla.
Shape into 1 1/2 inch balls with your hands and place on cookie sheet. They won’t spread out at all, so they can be closer together than other cookies—but do give them a couple inches in between balls for air flow, or they won’t get as evenly golden.
Bake for 15-20 minutes, until evenly golden and crispy on the outside. Cool for a few minutes on the baking sheet, then remove to a cooling rack.
When cookies are at least mostly cool, melt chocolate in the microwave or double boiler. Dip the bottoms of the macaroons in melted chocolate, then balance upside down on the cooling rack to cool. The chocolate will take a while to solidify completely (you can definitely eat them in the meantime, it’ll just be a little messy).
Excellent as trail nibbles on a late winter (early spring…?) hike.