Create a gist now

Instantly share code, notes, and snippets.

What would you like to do?
Cookies
  • 1 cup cream of coconut
  • 2 tablespoons light corn syrup
  • 4 large egg whites
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon table salt
  • 3 cups unsweetened, shredded, desiccated coconut (about 8 ounces)
  • 3 cups sweetened shredded coconut (about 8 ounces)
  • 10 ounces semisweet chocolate, chopped (Only if you want to dip them in chocolate)
  1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees.
  2. Line two cookie sheets with parchment paper and lightly spray parchment with nonstick vegetable cooking spray.
  3. Whisk together cream of coconut, corn syrup, egg whites, vanilla, and salt in small bowl; set aside.
  4. Combine unsweetened and sweetened coconuts in large bowl; toss together, breaking up clumps with fingertips.
  5. Pour liquid ingredients into coconut and mix with rubber spatula until evenly moistened. Chill dough for 15 minutes.
  6. Drop heaping tablespoons of batter onto parchment-lined cookie sheets, spacing them about 1 inch apart. (I use a #30 portion scoop to make balls of macaroons, but you could form into towers also)
  7. Bake until light golden brown, about 15 minutes, turning cookie sheets from front to back and switching from top to bottom racks halfway through baking.
  8. Cool cookies on cookie sheets until slightly set, about 2 minutes; remove to wire rack with metal spatula and cool to room temperature, about 30 minutes.

Makes about 2 dozen

  • 2 1/4 cups (11 1/4 ounces) unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon table salt
  • 1 1/2 cups (10 1/2 ounces) sugar, plus 1/3 cup for rolling
  • 2 ounces cream cheese, cut into 8 pieces
  • 6 tablespoons (3/4 stick) unsalted butter, melted and still warm
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 tablespoon milk
  • 2 teaspoons vanilla extract
  1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large rimmed baking sheets with parchment paper.
  2. Whisk flour, baking soda, baking powder, and salt together in medium bowl. Set aside.
  3. Place 1 1/2 cups sugar and cream cheese in large bowl. Place remaining 1/3 cup sugar in shallow baking dish or pie plate and set aside.
  4. Pour warm butter over sugar and cream cheese and whisk to combine (some small lumps of cream cheese will remain but will smooth out later). Whisk in oil until incorporated.
  5. Add egg, milk, and vanilla; continue to whisk until smooth. Add flour mixture and mix with rubber spatula until soft homogeneous dough forms.
  6. Divide dough into 24 equal pieces, about 2 tablespoons each (or use #40 portion scoop). Using hands, roll dough into balls. Working in batches, roll balls in reserved sugar to coat and evenly space on prepared baking sheet, 12 dough balls per sheet. Using bottom of drinking glass, flatten dough balls until 2 inches in diameter.
  7. Sprinkle tops evenly with 4 teaspoons of sugar remaining in shallow dish (2 teaspoons per tray), discarding any remaining sugar. (I'd consider this optional, ive done with or without and they are still pretty good)
  8. note - These cookies are tricky to bake - at least for my oven it seems they are perfect at around 11 min, but can start to brown too much within just 30 seconds of being "done". Pro tip - watch them close starting around 10 min total to catch them at the right spot.
  9. Bake, 1 tray at a time, until edges are set and just beginning to brown, 11 to 13 minutes, rotating tray after 7 minutes. Cool cookies on baking sheets 5 minutes. Using wide metal spatula, transfer cookies to wire rack and cool to room temperature.
Sign up for free to join this conversation on GitHub. Already have an account? Sign in to comment