Dec 9, 2009

20 Days of Cookies - Day 10

Day 10: Coconut Macaroon Thumbprints

These are so simple, with only 8 ingredients, most of which you probably already have in your pantry. But watch out, don't be surprised if they go fast and you have to whip up another batch! (Technical note: use the freshest eggs possible for the right consistency, eggs separate easiest when cold, and whites whip up best when at room temperature.)

14 oz. can condensed milk
1 2/3 cup sweetened shredded coconut
1 tsp. vanilla extract
2 fresh XL egg whites, at room temperature
1/4 tsp. salt
1/2 cup strawberry or raspberry jam
1 cup confectioners sugar
2 Tbs milk

• Preheat oven to 325ºF. Line cookie sheets with parchment paper.
• Combine condensed milk, coconut, and vanilla in large bowl. Set aside.
• Whip egg whites and salt to medium-stiff peaks.
• Gently fold egg whites into coconut mixture. Drop 1/4 cup batter 2 inches apart on cookie sheet. Bake 15 minutes. Remove from oven, press underside of rounded measuring spoon into center of partially cooked cookie and spoon 1 Tsp. jam into dent. Bake for another 10-15 minutes or until golden brown and jam has solidified.
• Make glaze by combining confectioners sugar and milk, and transfer to sandwich bag, snipping off tip to make piping bag. Decorate tops of cookies while still warm. Allow to cookies to cool before packaging. Makes about 20 cookies.


(Recipe adapted from Barefoot Contessa Family Style; Photo credit Betty Crocker)

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