Here are the cookies I'm bringing over to my friend Barb's house tonight. She's hosting a group of parents and other concerned citizens who will be working the phones to get the school budget passed and to get pro-budget school board candidates elected. Fingers crossed and enjoy.
Coconut Macaroons
Makes 24 cookies
These not-too-sweet macaroons are made with unsweetened coconut, available at natural foods stores including Provisions (7 Main Street, 631-725-3636). You don't have to shape them into pyramids after dropping the batter onto the baking sheets, but it's easy and makes the cookies so pretty. Leave them plain, or dip some of them in melted chocolate like I did.
3/4 cup sugar
2 1/2 cups unsweetened shredded coconut
2 large egg whites
1 teaspoon pure vanilla extract
1/8 teaspoon salt
4 ounces bittersweet chocolate, melted and cooled (optional, and enough to cover all of the cookies)
1. Preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper.
Combine the sugar, coconut, egg white, vanilla, and salt in a medium mixing bowl and mix until moistened.
2. Drop the batter by heaping tablespoonfuls onto the prepared baking sheets, leaving about 1 1/2 inches between each cookie. Shape each one into a pyramid with your fingers.
3. Bake until golden, 10 to 12 minutes. Slide the parchment paper onto a wire rack and let the cookies cool completely.
4. Dip the top half of each cookie into the melted chocolate, letting any excess drip back into the bowl, if desired. Place back on one of the pieces of parchment paper. Slide the parchment, with the cookies, back onto one of the cooled baking sheets and place the sheet in the refrigerator until the chocolate is set, about 5 minutes. Store Coconut Macaroons in an airtight container at room temperature for up to 1 week.
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