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Get your day off to a healthy start with a nutritious breakfast cookie. Learn the technique for creating the subtle nutty flavor that makes these brown butter cookies so special and how you can easily transform a simple macaroon with the addition of one or two ingredients. Plus, graham crackers so good youll never want to go back to store-bought.
Watch This Week’s Baking Tip
Use paper towel cardboards to keep dough from flopping around in the refrigerator.
This Week’s Recipe
This coconut macaroons recipe appears in the "Cookies" episode of Martha Bakes.
- ¾ cup sugar
- 2 ½ cups shredded unsweetened coconut
- 3 to 4 large egg whites
- 1 teaspoon pure vanilla extract
- Pinch of salt
- Preheat oven to 325°. Line a baking sheet with parchment paper.
- In a large bowl, combine sugar, coconut, 3 egg whites, vanilla, and salt. Using your hands, mix well, completely combining ingredients. The additional egg white may be added, a little at a time, if the mixture is dry and doesn’t hold together.
- Use a small ice cream scoop or 2 tablespoons to form mounds; place on prepared baking sheet, spacing about 1 inch apart. Pinch to create a pyramid shape, dampening your hands with water, if necessary.
- Bake until golden brown, rotating halfway through, 16 to 17 minutes. Let cool on a wire rack. Cookies can be stored in an airtight container at room temperature up to 3 days.
Chocolate Chunk Macaroons: Follow the recipe for Coconut Macaroons, adding ½ cup coarsely chopped semisweet chocolate to the other ingredients. Bake, rotating sheets halfway through, until golden brown, 15 to 20 minutes.
Chocolate Macaroons: Place 4 ounces finely semisweet chocolate chopped in a heatproof bowl or the top of a double boiler set over a pan of simmering water. Stir until chocolate has melted; set aside to cool. Follow instructions for Coconut Macaroons, increasing coconut to 2 2/3 cups and combining all ingredients with cooled chocolate and ¼ cup sifted unsweetened cocoa powder. The baking time should be about the same; you will know the cookies are done when they are just firm to the touch but still soft in the middle.
Cook’s note: you can also use sweetened shredded coconut as long as you reduce the sugar in the recipe from ¾ cup to 1 tablespoon.
Yield: 1 dozen cookies
Additional recipes and video clips from the episode are available on MarthaStewart.com: