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Desserts

Mudslide Cookies 5
Although it’s been quiet around here lately, I’ve been thinking of this little blog a lot. While this month has been spent traveling quite a bit, I’ve managed to get in some cooking and baking – to include this recipe – and a little bit of reading. I just haven’t managed to get the time at a computer to share it all with you.
          I usually spend a good chunk of November planning for the Christmas holidays – for sure my favorite time of year. I absolutely love planning a big holiday party for all of my friends, showering family with care packages, and spending Christmas with my family. Even though I’m a little behind this year (I haven’t planned any of the 3 menus I need! Augh!), I have been bookmarking recipes and flipping through cookbooks looking for inspiration.
          This is a recipe that my mom and I have had in our arsenal for years. I had forgotten about it until recently flipping through one of my huge binders (I have 4) full of recipes I’ve enjoyed. The minute I laid eyes on it, I knew I had to make it again. This cookie has a wonderful, rich flavor from the bittersweet and unsweetened chocolates and the addition of a good bit of instant coffee granules.
Mudslide Cookies

 

Mudslide Cookies
Adapted from The Culinary Institute of America’s
Baking at Home with the Culinary Institute
Makes 2-3 dozen large cookies
Ingredients:
  • 8 Tbs. unsalted butter
  • 7 oz. bittersweet chocolate, roughly chopped
  • 6 oz. unsweetened chocolate, roughly chopped
  • 7 eggs
  • 2 3/4 c. granulated sugar
  • 1 Tbs. boiling water
  • 1 Tbs. powdered instant coffee
  • 1 tsp. vanilla
  • 3/4 c. plus 2 Tbs. cake flour
  • 1 Tbs. baking powder
  • 1/8 tsp. salt
  • 1 1/2 c. bittersweet  chocolate chips
Prep Chocolate: In a medium saucepan over medium-low heat, melt butter, bittersweet chocolate, and unsweetened chocolate. Stir frequently to prevent burning. When chocolate is completely melted and mixture is smooth, remove from heat to cool slightly.

 

Prep: Preheat oven to 350F and line two baking sheets with parchment paper. Set aside.

 

In a small bowl, mix instant coffee and water until coffee is dissolved. Add vanilla extract and set aside.

 

Make Dough: In a stand mixer fitted with the paddle attachment, beat eggs and sugar on high speed until very light and fluffy, 6-8 minutes. With the mixer still running, slowly add chocolate mixture, followed by the coffee mixture. Reduce speed to low and add baking powder, salt, and cake flour. Scrape down sides of the bowl as necessary. Fold in chocolate chips.

 

Using a standard size cookie scoop, portion dough onto prepared baking sheets, leaving AT LEAST 3 inches between cookies – the cookies spread a LOT.

 

Bake at 350 for 10-14 minutes, until edges are set and tops of cookies are cracked. Remove from oven and allow to cool for a few minutes before moving to a wire rack to cool completely.

 

Store in an airtight container at room temperature.
Mudslide Cookies

 

Need more ideas? The Sunday Supper tastemakers have gathered almost 50 of their favorite cookie recipes for you this holiday season. Head over and check them out!

Plus, 20 Cookie Baking Tips and Holiday Cookie recipes from Sunday Supper

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Lately, my little girl has wanted to join me in the kitchen. It’s what I’ve been waiting for, but she’s still a little too young (two and a half) to actually be helpful. She’s gotten pretty good at dumping cups in a bowl, but she still misses and I end up with flour all over the counter a good bit of the time. When she stirs, everything tends to slosh out of the bowl, no matter how careful she is. If we bake with chocolate, I can’t keep her little hands out of the mixing bowl.

Nevertheless, I’ve been enjoying every minute with her and have been brainstorming new ways to play in the kitchen with her. Most recently, we made homemade pizza together and Miss. Hazelnut surprised me by actually touching the pizza dough (she doesn’t like wet or sticky things), cheese, and sausage topping, but actually eating the pizza. I was shocked that Miss. Picky wanted not one but two pieces. Completely worth the mess we created!

Peanut Butter Chocolate Chip Cookies with Sea Salt

This particular recipe is one that Miss Hazelnut helped with… and we lost a good number of chocolate chips in the process. Despite my helper eating from the bowl, these cookies are my new favorite. No joke. I can’t keep them in the house because they will not last more than a couple of days, if that long. The sweet-salty combination makes these super soft cookies incredibly addictive. This is definitely a recipe that I’ll return to, time and time again.

Peanut Butter Chocolate Chip Cookies with Sea Salt

Peanut Butter Chocolate Chip Cookies with Sea Salt
Adapted from Ambitious Kitchen
Makes 2 dozen cookies

Ingredients:
  • ½ c. unsalted butter, at room temperature
  • ½ c. creamy peanut butter, at room temperature
  • ¾ c. dark brown sugar
  • ¼ c. granulated sugar
  • ½ Tbs. honey
  • 1 egg plus 1 egg yolk
  • 1 tsp. vanilla extract
  • 1 Tbs. sour cream or plain Greek yogurt
  • 1 c. all-purpose flour
  • ¾ tsp. baking soda
  • ¾ tsp. baking powder
  • ¼ tsp. sea salt, plus more for sprinkling
  • 1½ c. mini chocolate chips

In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar. Scrape down sides of the bowl and with mixer on medium speed, add sugars. With the mixer still running, slowly add egg and yolk, honey, vanilla, and sour cream until combined. Scrape down sides of the bowl.

Reduce speed to low and slowly add in flour, baking soda, baking powder, and sea salt. Add chocolate chips.

Chill dough in the fridge for 30-60 minutes or in freezer for 20 minutes.

Before removing dough from fridge or freezer, preheat oven to 350F and line two baking sheets with parchment paper.

Remove dough from fridge/freezer. Using an ice cream scoop, portion out dough until 1-inch balls. Roll dough between clean palms before setting on the prepared baking sheet. Bake 9-12 minutes, until cookies begin to brown and get slightly crisp along the edges. The middle may appear a bit underdone, but do not overbake! Remove from oven and allow to cool for 5 minutes on a baking sheet. Cookies will firm up a bit as they cool, but will stay very soft. Move cookies to a wire rack and sprinkle generously with sea salt.

Serve warm or at room temperature.

Store cooled cookies in an airtight container. (Note: These cookies are super soft, and did not freeze well for me.)

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Chocolate Coconut Cookies

I first made these cookies last year, to send in holiday care packages and to serve at our annual holiday party. While I was really bummed to have to cancel our holiday party (due to illness and lack of heat), I was pretty excited to have several dozen of these cookies stashed in my freezer. I loved the light coconut undertones (light enough to fool any coconut-haters out there) and the strong flavor of the bittersweet chocolate chips (I’ve also used semisweet chocolate chips in the recipe for a slightly sweeter cookie). These cookies stayed slightly soft even once cooled, which is part of what got me hooked. But don’t feel like you have to wait for the cookies to cool – they’re insanely good fresh from the oven.

It’s rare that I find a new cookie recipe that I enjoy as much as my handful of old standbys. This recipe will joining the others as a new staple in the house. Try it – let me know what you think!

Double Chocolate Coconut Cookies
Adapted from Vanilla Sugar
Makes 2-2 1/2 dozen cookies

Ingredients:

  • 12 Tbs. unsalted butter, melted and cooled slightly
  • ½ c. + 1 Tbs. light brown sugar
  • ½ c. granulated sugar
  • 1 large egg + 1 egg yolk
  • ½ tsp. vanilla extract
  • 1¾ c. all-purpose flour
  • ½ tsp. baking soda
  • ¾ Tbs. baking powder
  • 4½ Tbs. dutch cocoa powder
  • ½ tsp. sea salt
  • 1 c. coconut, toasted
  • 1 c. bittersweet chocolate chips

In a stand mixer fitted with the paddle attachment, cream butter and sugar until thoroughly combined, a minute or so. Add egg, yolk, and vanilla until combined. Add flour, baking soda, baking powder, cocoa powder and sea salt. Mix until just combined. Fold in coconut and chocolate chips.

Chill dough in fridge for at least an hour.

Prior to removing dough from fridge, preheat oven to 350F and line two baking sheets with parchment paper.

Remove dough from fridge. Using an ice cream scoop, portion dough onto prepared sheets, about 2 inches apart. If dough is slightly crumbly, roll each portion into a ball between the palms of clean hands.

Bake 10-15 minutes, until edges are slightly crispy and center of cookie is slightly puffy and doesn’t jiggle. Don’t overbake the cookies, otherwise they’ll lose their soft goodness. Allow to cool slightly on baking sheets (about 5 minutes) before moving to a cooling rack to cool completely, if not serving immediately.

Serve warm (soooo good!) or at room temperature.

Store in an airtight container for up to a week.

 

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Peanut Butter S'mores Bars

What's_Baking_BadgeI was pretty excited when Joanna of Kosher Kitchen chose Baking with S’mores Variations as the theme for this month’s What’s Baking? To me, s’mores are a summer dessert. We enjoy sitting outside around a fire pit, toasting marshmallows and making old-fashioned s’mores. I love the flavors, but apart from some s’mores cupcakes (which are amazing, by the way), I haven’t played with the flavors too much. I was thrilled to be able to try out one of the many s’mores-inspired recipes I’ve bookmarked over the past few years.

I, of course, couldn’t help but to choose what might be the most sugar-laden dessert I could find – complete with peanut butter baking chips, two types of candy, and a jar of marshmallow fluff. The photo really does not do these bars justice – they’re super rich and stayed soft, even after a few days on the counter. They definitely we a good start to the workweek.

Peanut Butter S’mores Oatmeal Cookie Bars

Adapted from Mom On Timeout

Makes 24 bars

Ingredients:

  • 12 Tbs. unsalted butter, melted
  • 2 c. light brown sugar
  • ½ c. creamy peanut butter
  • 2 eggs, at room temperature
  • 1 Tbs. vanilla extract
  • ¾ c. graham cracker crumbs (from about 4 graham crackers)
  • 1 c. old-fashioned oats
  • 1 Tbs. cornstarch
  • 2½ tsp. baking powder
  • ½ tsp. salt
  • 1½ c. all-purpose flour
  • 1 c. peanut butter baking chips
  • 7 full-sized Hershey’s chocolate bars
  • 1 7-oz. jar marshmallow fluff
  • 1 c. quartered Reese’s miniatures

Make the Dough: In a stand mixer fitted with the paddle attachment, cream butter and sugar until well combined. With the mixer still running on medium speed, add in peanut butter, eggs, and vanilla – all one at a time. Scrape down sides of the bowl.

Reduce speed to low and one at a time, add graham cracker crumbs, oats, cornstarch, baking powder, salt, and flour. Scrape down sides of the bowl as necessary. Finally, mix in peanut butter baking chips.

Chill dough for 30 minutes.

Meanwhile, preheat oven to 350 F. Line a 9×13 baking pan with parchment paper and set aside.

Assemble & Bake: Remove dough from fridge. Pour ⅔ of the dough into the prepared pan. Spread into an even layer. Top with Hershey’s bars, then marshmallow fluff.

Stir Reese’s miniatures into remaining dough, and drop onto fluff layer. The dough won’t completely cover the fluff.

Bake for 25-30 minutes, until golden. Remove from oven, and let cool completely before cutting.

Serve at room temperature (or, as my hubby preferred, microwave for 10 seconds to make extra warm and gooey) and store in an airtight container.

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So we’ve made it through ice cream, toppings and servers, and popsicles. You might be wondering what else is left. Why, desserts, of course!

This week, I’ve desserts that don’t fall into one of the above categories. They’re frozen pies, cakes, sandwiches, and other ice cream-like creations. Some are simpler to make and others have a number of steps. The thing they all have in common? They’re sure to impress your guests!

Salted Caramel Brownie Ice Cream Cake curtesy of Diary of a Recipe Collector

Salted Caramel Brownie Ice Cream Cake curtesy of Diary of a Recipe Collector

 

{Frozen Fridays}

Desserts

  1. Banana Split S’mores Ice Cream Cake (from Beyond Frosting)
  2. Blackberry Icebox Cake (from Beyond Frosting)
  3. Cannoli Ice Cream Sandwiches (from A Sprinkle of This and That)
  4. Cherry Almond Chocolate Ripple Semifreddo (from Girl in the Little Read Kitchen)
  5. Chocolate Chip Cookie Ice Cream Bars (from Two Peas and Their Pod)
  6. Coconut Brownies Sundae (from Roxana’s Home Baking)
  7. Fried Ice Cream (from Overtime Cook)
  8. Frosty S’mores Cups (from Easybaked)
  9. Frozen Chocolate Cherry Bars (from Running to the Kitchen)
  10. Fudgy Grasshopper Ice Cream Pie (from Through Her Looking Glass)
  11. Funfetti Cookie Dough Ice Cream Pie (from Beyond Frosting)
  12. Ice Cream Crepes (from French Press)
  13. Lemon Cloud No-Bake Ice Box Cake (from The Slow Roasted Italian)
  14. Mint Chocolate Chip Ice Cream Cake (no-churn) (from Cupcakes and Kale Chips)
  15. Mocha Brownie Ice Cream Pie (from Handle the Heat)
  16. PB&J Ice Cream Sandwich (from Mom’s Kitchen Handbook)
  17. Pan-Fried Banana Split (from Taste and Tell)
  18. Root Beer Float Pie (from Serena Bakes Simply From Scratch)
  19. Rum-Soaked Grilled Pineapple topped with ice cream (from Gimme Some Oven)
  20. Reeses Ice Cream Cake (from Lemons for Lulu)
  21. Salted Caramel Brownie Ice Cream Cake (from Diary of a Recipe Collector)
  22. Salted Peanut Caramel Ice Cream Bars (from Not Without Salt)
  23. Strawberry Sorbet Cookies (from Epicurean Mom)
  24. Toffee Ice Cream Brownie Bars (from Two Peas and Their Pod)
  25. Vanilla Frozen Yogurt and Blueberry Terrine (from Cooking and Beer)
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Chocolate-Hazelnut and Toasted Marshmallow Gelato from Floating Kitchen

Chocolate-Hazelnut and Toasted Marshmallow Gelato from Floating Kitchen

Growing up, my mom used to make this fantastic Oreo ice cream. I don’t remember her making many varieties other than vanilla and Oreo, but the Oreo ice cream is the one we all loved. Mom only ever used Double Stuffers, because, really, the frosted center is the reason for eating the cookies. The trick was to get the biggest chunks of Oreo cookie that you could. The cookie would be soft from the ice cream, and the super sweet frosted center would shine through. That ice cream was summer for me.

Now, I look forward to the warm weather and when I can break out my ice cream maker. I never have the time to try even a fraction of the recipes I bookmark, but I enjoy trying. So far this year, I’ve made a classic vanilla ice cream (that only lasted 2 days in the house) and tried out a new recipe for sangria popsicles. I’ve decided that the trick is that I have to make the ice cream, stash it in the basement freezer, and clean up the evidence before my hubby knows I’ve made some. Unless I’m a mean wifey and make something I know he’ll dislike, once my hubby knows there’s ice cream in the house, he’ll have (and I’ll inevitably end up joining him) a bowl a night until it’s gone.

Anyway, without further ado, let’s begin the second year of Frozen Fridays – a new roundup of summer treats every Friday for the month of July. This week, I present to you two dozen ice cream, frozen yogurt, sorbet, etc recipes that caught my eye recently. If you give any of them a try, please come back and let me know what you thought of them!

Raspberry Pistachio Coconut Ice Cream from The Foodie Teen

Raspberry Pistachio Coconut Ice Cream from The Foodie Teen

{Frozen Fridays}

Ice Creams, Sorbets, and More!

 

If this isn’t enough for you, check out last year’s round-up for another two dozen recipes that caught my eye.

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Vanilla Ice Cream

When the weather finally turned into sunshine and spring a month or so ago, I jumped at the chance to make homemade ice cream. I love the rich vanilla flavor and super smooth texture of homemade ice cream. This is my hubby’s favorite vanilla recipe – Philadelphia-style, made with milk and cream, with no egg yolks (unlike my perfered French-style ice cream). While we each have our preferences, it doesn’t really matter which type I make – one batch will be gone before I have the time to make another.

Clearly I adored the photos I took of my little model, and had to include them in this post! I was astonished that she was so enthusiastic about the ice cream – up until now, she could care less about ice cream and when we got her to taste some, she spit out every single sprinkle that made it into her mouth.

Vanilla Ice Cream

I can’t help it – she’s just too cute. There’s a simple shot of just the ice cream below. There was quite a bit of hand-swatting to keep the little one away from it!   🙂

Like this post? Come back on Friday to see a roundup of more than two dozen ice cream, sorbet, etc. recipes from other bloggers!

Vanilla Ice Cream, Philadelphia-Style

Adapted from The Perfect Scoop by David Lebowitz (p. 25)

Makes 1 Quart

Ingredients:

  • 3 c. heavy cream (or 2 c. heavy cream + 1 c. whole milk)
  • 3/4 c. granulated sugar
  • pinch of salt
  • 1 vanilla bean
  • 1 tsp. vanilla extract

In a medium sauce pan over medium heat, combine 1 c. heavy Vanilla Ice Cream cream, sugar, and salt. Split the vanilla bean in half lengthwise. Scrape out seeds. Add both seeds and pod to pot. Cool, stirring regularly, until sugar is melted.

Remove from heat and stir in remaining heavy cream and vanilla extract. Allow to cool slightly before moving to a fridge to chill for a few hours.

Remove vanilla bean pods (reserving for other uses, if desired – see tip below) and transfer to ice cream make, processing according to manufacturer’s instructions. (My Cuisinart ice cream maker called for 15-20 minutes – I processed it for 20 minutes for a thicker consistency.)

Tip: Vanilla beans can be used a few times before completely losing their flavor. In this case, after using the vanilla bean pod, allow to dry on a paper towel and add to a container of sugar to flavor sugar. Or, add to an existing container of vanilla extract.

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I was super excited when this month’s What’s Baking? theme turned out to be Baking with Fruit, chosen by Jaida at Sweet Beginnings. The weather is beautiful and the local farms are opening up for picking. There’s nothing better than fruit fresh from the farm.

While it’s a little early for blueberry picking here, I had a stash in the freezer that I wanted to use up to make room for more farm-fresh fruit. While these bars called for fresh blueberries, my flash-frozen berries worked just fine. (I’d caution against purchased bags of fruit, which would have a higher water content than the flash-frozen ones I used.)

These bars were really out of this world – I don’t think I can say enough about them. The photos, with my messy cutting, don’t do them justice. The bars are super soft and just slightly sweet. I was surprised at the subtle sweetness of the crust/crumble and the bright, fresh blueberry flavor. These are the sort of dessert you can easily return to for seconds, thirds, and fourths. Which I did until I finally wrapped up several pieces to take to a friend.

In the future, I’d consider serving these warmed slightly, with a scoop of vanilla ice cream on top.

Blueberry Shortbread Bars

Blueberry Crumb Bars

Adapted from All Recipes via Smitten Kitchen

Makes a 9×13 pan

Ingredients:

  • 1 1/2 c. granulated sugar, divided
  • 1 tsp. baking powder
  • 3 c. all-purpose flour
  • 1/4 tsp. salt
  • 2 sticks cold unsalted butter, cut into 1 Tbs. pieces
  • zest and juice of one lemon, divided
  • 1 egg
  • 1/2 c. granulated sugar
  • 4 tsp. cornstarch
  • 4 c. fresh blueberries (4 pints)

Prep: Preheat oven to 375F. Grease a 9×13 pan and set aside.

Make the Crust/Crumble: In a medium bowl, combine 1 c. sugar, flour, baking powder and salt. Using a pastry cutter, cut butter, lemon zest and egg into the dry ingredients. Dough will be crumbly.

Make the Blueberry Filling: In another bowl, stir together lemon juice, remaining 1/2 c. sugar and cornstarch. Gently fold in blueberries.

Assemble: Pour half of flour mixture into prepared baking pan. Gently pat into an even layer. Top with blueberry mixture and sprinkle evenly with remaining flour mixture.

Bake for 40-60 minutes, until top is slightly browned.

Remove from oven and allow to cool completely before slicing. (Smitten Kitchen recommends chilling bars so that it’s easier and cleaner to cut)

Store, covered with plastic wrap, at room temperature or in the fridge. At room temp, the bars kept fresh for at least 3 days (at which point I had eaten or gifted the entire pan).

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If you’re looking to indulge, or simply to drool over some gorgeous photos of desserts, I highly recommend checking out Eva Bakes. I first teamed with Eva when she reached out about doing a bake along from the Bouchon Bakery cookbook. She ended up with a perfectly formed rum cake. I ended up with one that fell apart and turned into a rum cake trifle. Since then, I’ve watched her post baked goods that I’ve consistently bookmarked and added to the stack of recipes I had to try.  Eva, thanks for joining me and my readers today! I can’t wait to try out this recipe as well!

 

This chocolate peanut butter pie was included in Food & Wine’s Best of the Best cookbook compilations. The creator of the pie says that this pie is always included in her restaurant, The Loveless Cafe in Nashville.
Chocolate Peanut Butter Pie

Hi everyone! My name is Eva, and I blog over at Eva Bakes. I want to thank Liz for allowing me guest post on her blog today.

I’m willing to bet that most of you reading this are peanut butter fans. Am I right? How about chocolate peanut butter? That’s supposed to be the ultimate peanut butter combination, as I hear. Well, I am one of those very strange birds that doesn’t like peanut butter. This has nothing to do with allergies. I just don’t like the taste or texture of peanut butter. That’s OK – more for you.

Chocolate Peanut Butter Pie

Anyway, my husband bought me a cookbook by Food & Wine called Best of the Best. It’s a compilation of the 25 best cookbooks they found in 2012 (yes, I know… I am making this recipe 3 years late. Sigh). Since I am a dessert blogger, I went straight to the dessert section.

Since my husband is a peanut butter fanatic, I wanted to make this pie for him. He was gone on a business trip for a few days, and my 4-year and I decided to surprise him with this pie. The pie was actually easier than I imagined to put together and didn’t take as much time as I originally thought. When my husband returned from his trip, he was excited to find this pie in the refrigerator and asked when he would be able to eat a slice.

Chocolate Peanut Butter Pie

If you enjoyed this recipe or are a fan of sweets, I hope you’ll stop by my blog sometime and check out all my desserts!

Chocolate peanut butter pie

Crust

  • 1 cup graham cracker or vanilla wafer crumbs (you can use chocolate sandwich cookies too)
  • 2 Tablespoons granulated sugar
  • 3 Tablespoons unsalted butter, melted

Filling

  • 1/2 cup light brown sugar, packed
  • 3/4 cup light corn syrup
  • 1/2 cup heavy cream
  • 1/2 cup smooth peanut butter (do not use natural or homemade)
  • 1 teaspoon vanilla extract
  • 3 eggs

Ganache

  • 8 ounces dark chocolate, chopped finely
  • 1 cup heavy cream

Directions

Make the crust: Process the crumbs in a food processor or high-powered blender. If you don’t have either of these, you can put the cookies in a zip-top bag and crush them with a rolling pin or other cylinder-like object (like a bottle of wine). Transfer to a medium bowl and add the sugar. Mix well. Then add the melted butter and mix until the crumbs resemble wet sand. Transfer the crumbs to a 9-inch pie pan and press the crumbs on the bottom of the pan and up the sides. Set aside.

Preheat your oven to 350 degrees F.

Make the filling: In a large bowl, mix together the brown sugar, corn syrup, cream, peanut butter and vanilla until smooth and free of lumps. Add the eggs until well incorporated and pour the batter into the prepared crust.

Bake in your preheated oven for 40-45 minutes or until the edges are puffy and the center is soft (it may appear underbaked, which is OK).

Allow the pie to cool while you prepare the ganache.

Make the ganache: Placed the chopped chocolate in a medium sized bowl. Microwave (or heat in a saucepan) the heavy cream until very hot. Pour over the chopped chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate together until smooth. Pour this over the pie. If desired, garnish with chopped peanuts. Allow the pie to cool and the ganache to set completely. You can also serve with dollops of whipped cream.

Any leftover pie should be stored in the refrigerator and will keep for several days.

Yield: One 9-inch pie, about 8-10 servings

Source: Slightly adapted from Alisa Huntsman, via Food & Wine: Best of the Best; pages 105-106

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It’s been a while since I’ve gotten to make cookies, just for fun. There’s been too many other things on my to-do list, too many places to go, and too little energy to be in the kitchen when I didn’t have to. But a few weeks ago, I actually managed to leave work early (and by early, I mean on time), pick up the Little One, and get home at a decent hour. It was a beautiful day out and we should have gone out to enjoy it, but I really wanted to make these cookies. I’d had the recipe out since the magazine arrived two weeks prior – it was going to happen.

Pistachio Macaroons

And so we did. This recipe was a bit more involved than the coconut macaroon recipe I grew up making, but the result was a much lighter cookie. It was great recipe to make with my 2-year-old, who was easily able to stir the bowl and had a great time “wiggling” the mixer to beat the egg whites. That is, until I let her taste a pistachio, and then my Little Helper started emptying her snack bowl faster than I could fill it. 🙂

This particular issue of Fine Cooking had several other variations on the traditional macaroon – I can’t wait to try them all.

Pistachio Coconut Macaroons

Adapted from Fine Cooking No. 134 (April/May 2015, p. 83-85)

Makes about 2 dozen cookies

Ingredients:

  • 1/2 c. + 1/4 c. shelled unsalted pistachios, divided
  • 1/4 + 1/8 tsp. kosher salt, divided
  • 1 c. sweetened condensed milk
  • 1 tsp. vanilla extract
  • 14 oz. sweetened shredded coconutPistachio Macaroons
  • 2 large egg whites

Preheat oven to 350F. Line two baking sheets and set aside.

Prep the Ingredients:

In a food processor, grind 1/2 c. pistachios with 1/8 tsp. salt until a thick paste has formed. Set aside.

Coarsely chop remaining 1/4 c. pistachios and set aside.

Make the Cookies:

In a large bowl, stir vanilla into condensed milk with a silicon spatula. Add coconut and stir until thoroughly mixed. Stir in both ground up and chopped pistachios.

In a smaller bowl with an electric mixer, beat egg whites and salt on medium-high speed until stiff peaks form, about 4 minutes. Fold into coconut-pistachio mixture.

With wet hands, form cookie dough into round balls, about 1 1/2 inches thick. Place on prepared baking sheets. Bake 20-25 minutes, rotating cookie sheets halfway through, until cookies are golden brown.

Cool for a few minutes on cookie sheets before moving to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 3 days. Cookies may be refrigerated in an airtight container for up to 3 weeks, or frozen for up to 6 months.

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