My holiday baking has officially started! I am about midway through my list. I wasn’t planning on making these but I am a sucker for anything coconut. I plan on dipping the bottom of these in bittersweet chocolate before I wrap them up for gifts. I think they will be just a bit improved by a counterpoint to the sweetness.
I used a Barefoot Contessa that came out perfectly, and I will definitely add them to my Christmas rotation. Up next…peanut brittle!
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites at room temperature
1/4 teaspoon kosher salt
Preheat the oven to 325 degrees F.
Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.
I had been searching awhile for a ginger cookie that stayed chewy after it was baked. I found this recipe on wikibooks. I add a teaspoon of fresh ginger and 1/8 tsp allspice to make them a little spicier. I used unrefined sugar (turbinado) in these and white whole wheat flour may also be substituted. These cookies will store really well in an airtight container.
3/4 cup of softened butter
1 cup of sugar
1/4 cup of molasses
2 tsp baking soda
2 cups of flour
1/2 ground cinnamon
1 tsp ground ginger
1 ground cloves
1/2 tsp salt
extra sugar for coating
Preheat oven to 350
Cream butter and sugar
Add the egg and stir in the molasses
Combine the baking soda, flour, spices and salt in a separate bowl
Combine the wet and dry ingredients
Shape into small balls
Place on greased cookie sheet, bake for 11 minutes