See that first cookie. Isn’t it beautiful? All round and chocolate-y. It is a perfect example of a cookie. Only the finest of ingredients were used…organic almond flour, expensive dark Valrhona chocolate and creamy, fresh butter. What is not to love about this cookie. Well, that would be the taste. It tastes horrible. I am sure it was my execution of the recipe and not the recipe itself that caused the less than desirable taste. It is a one note wonder and that note is off-key.
See that second cookie? A little burnt on the edges and not exactly perfectly shaped. Actually, it looks a little harried. If a cookie could look harried. The recipe was pretty simple and no special ingredients were involved. But the taste? Perfection! The crisp outside gives way to a moist and chewy inside with the combination of the coconut, vanilla and sweet, sweet sugar creating the perfect bite.
Now is the time in my post where I get all philosophical. Baking makes me that way. That’s just how I roll.
It is normal for us to be attracted to beautiful looking things. To be drawn to what we believe is the embodiment of whatever it is we are desiring. The perfect life, the perfect job, the perfect mate and, most importantly, the perfect cookie. But when we do that, when we focus solely on something’s appearance and its perceived appeal, we are missing out some pretty wondrous lives, interesting jobs, fascinating mates and, tasty cookies. Just because something is beautiful on the outside does not mean it is the same on the inside.
So embrace the imperfect, the flawed and the odd. There is a different kind of beauty in all of them. Maybe because that kind of beauty is actually attainable. Maybe because I have yet to meet a “perfect” person. Many who have “perfect” lives on the outside wind up with some pretty imperfect lives.
Yes, beauty really does come from within, no matter what the perception is from the outside. This is true of people and it is particularly true of cookies.
Now I won’t share the recipe for the first cookie but for the hot mess that is coconut chewy goodness, just read on.
I found this recipe at Baking Bites. I bow down to you Baking Bites, you have made me a happy girl. Their instructions are what follow. Though, instead of rum, I opted for the vanilla extract.
Baking Bites’ Bite Sized Coconut Macaroons
4 cups shredded, sweetened coconut (unsweetened is fine, too)
1/2 cup sugar
2 large egg whites
1/8 tsp salt
1 tbsp cornstarch
1 tbsp rum (or 1 tsp vanilla extract)
Pre-heat the oven to 350F.
Line a baking sheet with parchment paper
Place shredded coconut into a food processor bowl and pulse several times until coconut is finely chopped (not into coconut flour, but into approx. small, rice-sized bits).
In a large bowl, whisk together egg whites, sugar and salt until smooth. Whisk in cornstarch and rum. Stir in coconut, making sure the entire mixture is an even consistency.
Drop by rounded teaspoons (so roughly 2 tsp balls, if using a standard measure) onto a parchment lined baking sheet.
I prefer to bake one tray at a time since the cookies do not spread. I also like to reuse the parchment paper because parchment paper, well, it be pricey.
Bake for 15-20 minutes, until golden on the bottom and top.
Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Makes about 3 – 3 1/2 dozen