Make These! 

Make these!

Although one of my favorite activities with my daughter is an all-day baking extravaganza, I do not often make treats. With just two of us to consume the end-product, we have learned it is best not to stock up on desserts. However, I have a couple of standards up my sleeve and I am in love with Mark Bittman’s coconut macaroons. Actually, maybe I am in love with Mark Bittman. In any case, you need to make these! I have modified the recipe a bit (of course), but these cookies take mere minutes and are rich, chewy, sweet, salty, easy and surprisingly healthy (and gluten and dairy-free.) If that doesn’t sell you – did I mention the chocolate glaze?

First, a shameless plug for the pure sweetness of this baby:


My Version of Mark Bittman’s Coconut Macaroons

Makes 18 or so

For cookies:

  • 3 egg whites
  • pinch of salt
  • 3 cups sweetened coconut flakes (you can use unsweetened coconut flakes plus 1/2 cup sugar but I’ve found the sweetened are cheaper and less sweet)
  • 1 tsp vanilla extract
  • 1/2 cup chopped nuts (pistachios are the best, but I have also made these with chopped pecans and chopped walnuts.  I’ll bet that chopped peanuts would be good too.)


For glaze:

  • 1/3 cup dark or semi-sheet chocolate chips
  • ½ -1 tsp coconut oil
  • sea salt

Make the cookies:

1. Preheat oven to 350. Line a baking sheet with parchment paper.

2. In large bowl, whisk egg whites and pinch of salt until frothy.

3. Add the rest of the cookie ingredients and combine well.

4. With your hands (this is messy), form the mixture into balls of about 1-2 tablespoons. You will need to squeeze them into shape. Set them gently on the parchment-lined baking sheet. They can be pretty close together as they don’t spread.

5. Bake for 15 minutes.

At this point, they are delicious as is (go ahead, try one) but you can put them over the top if you can wait the 30 minutes it takes for them to cool.

Make the glaze:

In a bowl over simmering water, melt the chocolate chips and coconut oil. Drizzle in an attractive pattern over the cooled macaroons, or do what I did and just glop it on. Sprinkle with a bit of sea salt. To help them set, you can refrigerate for a few minutes. These will allegedly keep for 3 or so days in a covered container. They’ve never lasted that long in our house.



My constant refrain as a terrible photographer: tastes better than it looks. 



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