|Photo: Daryl Wood Gerber aka Avery Aames|
DARRYL WOOD GERBER AKA AVERY AAMES
I think most of you know that my books feature food. I savor food, and I adore cookies, don’t you? In FINAL SENTENCE, the first in A Cookbook Nook series, I feature cookie recipes. Look for the Mexican Wedding cookie recipe. Delish! In the meantime, try this one. I found it in a charming cookbook called Art of the Cookie. The cookbook has fabulous recipes and gorgeous pictures!! The chocolate base of this lighter-than-light macaroon is divine. The cookie is perfect for weddings and all sorts of events.
Please note: the recipe is not as hard as the recipe “reads” by the directions. In fact, it’s really easy!! It’s just specific as to each step. Enjoy!
CHOCOLATE-DIPPED COCONUT CLOUDS
(inspired by the Art of the Cookie by Shelly Kaldunski)
(makes about 24 cookies)
3 large egg whites at room temp
¼ teaspoon cream of tartar pinch of salt
¾ cup sugar
½ teaspoon vanilla extract
4 ½ cups shredded coconut
½ cup cream
1 ½ tablespoons butter
½ cup semi-sweet chocolate chips
Preheat oven to 325°F. Line 2 to 3 baking sheets with parchment paper and spray with nonstick spray.
In a bowl, combine the egg whites and cream of tartar. Mix on medium-high speed until the whites form a dense foam, about 1 minute. Add the salt. Beat continuously, adding the sugar, until stiff peaks form, about 3 to 4 minutes.
Using a spatula, stir in the vanilla. Then add the coconut, in batches, gently folding into the whites (do not use a blender), just until the coconut is moist.
Place rounded tablespoonsful of the dough (no more, the smaller the better), on the prepared sheets about an inch apart. They do not spread.
Bake until the edges turn lightly golden brown. About 12-14 minutes. (The cookbook suggests 19-22 but mine turned brown fast so keep an eye out!! It might have been because I cooked something earlier in the day and the oven stayed extra warm.) Let cool completely, about 30 minutes.
Next, dip the bottom of each cookie in the chocolate glaze and return to the parchment paper. Refrigerate the tray for about 10 minutes to set the chocolate.
Store cookies, in a single layer, in an airtight container at room temp for up to 4 days.
In a small saucepan over medium-high heat, bring the cream and butter to a boil. Remove from heat. Add the chocolate and salt and stir to cover the chocolate with the cream. Let it stand for about a minute. Slowly stir the mixture until it is smooth and satiny. Transfer the mixture to a small bowl and let it cool, stirring often until the glaze is thick enough to coat the back of a spoon (about 40-45 minutes). Tip: if the glaze gets thick, either set over simmering water and stir until it “melt” again, or add a tablespoon of milk and heat “gently” in microwave for about 15 seconds.
Another Note: I was totally surprised, but this cookie freezes well! Delicious right out of the freezer. Also, for those who are not fond of chocolate, these cookies were delicious without the “dip.”