Coconut Macaroons

Want to talk about one of my all-time favorite Christmas cookies?

If something contains coconut, chances are it's a favorite of mine.  From Almond Joys to Pina Coladas, I can enjoy anything that contains that sweet, flaky goodness.

So, of course, coconut macaroons are my cookie of choice.

Like I've said countless times, I've never really gotten into the spirit of holiday baking before, but I'm really looking forward to starting.  In fact, the town I'm moving into does a baker's dozen cookie exchange at Christmas that I'm really looking forward to participating in next year.  Thirteen batches of cookies to share with my newest and dearest neighbors and friends.

I'm already planning my cookie menu.  And, I'm starting with a checklist of important features my cookie plate should possess.

Like creativity.  I mean, obviously the oldies are usually always the goodies.  The poster-boy cookies of Christmas, if you will.  Chocolate fudge.  Buckeyes, maybe.  Something with chunks of peppermint is always a hit.  And, gingerbread?  Practically a necessity.  But what about using some lesser known ingredients, or rather, lesser utilized.  I'm thinking candied orange peels, toasted hazelnuts, yellow cake batter... the list goes on.

Practicality is important, too.  Thirteen batches of cookies is a lot, after all.  I'm going to need some recipes that aren't going to make me hate the Holidays after an hour of baking.  Some easy-going recipes might also mean that I can employ the use of my nieces for some assembly line work.

And, last, but certainly not least, flavor is key.  As much as the holidays are about selfless giving and all that nonsense, it's definitely nice to know that your cookies kick all the other cookies' collective butts!

I think it's time to make a special list of cookies recipes to try in the new year.  Nothing like starting a New Year's resolution early!

What's on your cookie list?




Coconut Macaroons
(adapted from Rook No. 17)

2 1/2 cups flour
1 tbsp baking powder
1 stick butter
1 8 oz. brick cream cheese
1 1/2 cups sugar
2 egg yolks
1 tsp vanilla
1 tsp salt
8 cups flaked coconut, divided



In a large bowl, combine everything except the coconut until smooth.

Add five cups of the coconut to the mixture.

Wrap dough in plastic and refrigerate overnight.

Preheat oven 350F.

Remove dough from refrigerate and use an ice cream scoop to make balls with the dough.  Roll in the additional three cups of coconut.  Place on a greased cookie sheet and bake 15 minutes.

Garnish with chocolate, fruit, chopped nuts or jam if desired.





Listening to:   Cassadee Pope - Over You