My newest job is totally self-appointed and very important*: I have decided that I need to try every single dessert and baked good sold at our local bakery, Our Daily Bread.
I think it’s going to be tough, but I’m up for the challenge.
Nick is helping out, too. We go during our lunch break about once a week for a treat and it seems that they always have something new.
My favorites so far are the berry cheesecake bars, the French macarons, the chocolate croissants, the scones, and the coconut macaroons. That’s 5 out of about 50 things they sell – I’ve got a ways to go.
First – their coconut macaroons are the size of golf balls and are only 99 cents. 99 cents! Is anything that cheap anymore?
Second – they are the best macaroons I’ve ever had. Soft and fluffy in the center, crisp on the outside, and not overly sweet. They’ve also got a sprinkle of powdered sugar on top, just because.
Basically, this bakery can do no wrong. But could I make macaroons at home that could rival theirs?
No powdered sugar on mine (powdered sugar = total mess in my kitchen) but the light coconut flavor was exactly what I wanted with these.
I’m not sure if mine would beat theirs in a bake-off, but the honey and coconut together is a good enough reason to try these in your own kitchen.
Honey Coconut Macaroons
Makes: about 2.5 dozen cookies
- 3 cups shredded unsweetened coconut
- 2 Tbsp coconut flour
- 2/3 cup honey
- pinch salt
- 6 egg whites
- Preheat oven to 350 degrees. Put a silpat or parchment paper on a baking sheet and set it aside.
- Toss the shredded coconut with the coconut (or all purpose) flour.
- Pour the honey into a dish and heat for 30 seconds or so, just until it’s a little warm and easier to stir. Stir the honey into the coconut and mix together.
- Add the salt to your egg whites and beat them until the whites are fluffy and they form peaks when you lift the beater out of the bowl.
- Gently fold the egg whites into the coconut and honey mixture until everything is combined.
- Drop tablespoons of the dough, a few inches apart, on your baking sheet.
- Bake at 350 degrees for 18-22 minutes until the centers are just set and the edges are golden.
*Other self-appointed and very important jobs: Making dozens of homemade coffee creamers..for myself. Trying to figure out a way to be a weekly judge on Iron Chef AND to be the official blogger for The Avett Brothers. Dreaming up my own breakfast restaurant. Snuggling Maggie.