Here's the recipe for my White Chocolate Macaroons in process. I realized after I had taken all the pictures and baked all the cookies that there was a buttery fingerprint on the camera's lens. If you look carefully, you'll see a gauzy, hazy cast on the pictures...kind of like glamour shots from a mall photo studio.
Cream the creamables. I use dark brown sugar and white sugar in this recipe. The white sugar gives these very coconutty, soft cookies some firmness and structure.
I put the cream of coconut and the white chocolate chips in the microwave for 30 seconds to get everything nice and melty. Let the melted cream of coconut and white chocolate chips cool before you add the egg and extracts. Scramble everything to get all the flavors acquainted.
Mix the creamables and wet ingredients.
Assemble the dry ingredients. Mmmm...coconut!
Add the dry ingredients to the combined creamables and wet ingredients.
Scoop the dough into balls. For plump, chewy cookies, bake the dough balls as they are. For thin, crispy cookies, press the dough balls down a little with your hand before baking.
These look so good they make me want to lick my computer screen. I have got to get to NYC.
Posted by: Alicia | July 22, 2008 at 10:04 AM
Hi, Alicia. Thanks! I'm really into this new "Picturing" feature I'm doing. I told I'd have lots of cookies for you if you come up to NYC. :-)
Posted by: Oatmeal Cookie Guy | July 22, 2008 at 02:53 PM
I know. I know.
Posted by: Alicia | July 22, 2008 at 07:38 PM
These cookies look awesome... I really, really like macaroons. How did you toast the coconut? Can you buy toasted coconut? Where?
Posted by: Mikey | July 23, 2008 at 01:23 PM
The smudge on the camera makes these pictures look great...like cookie glamor shots!
Posted by: Jonnazz | July 25, 2008 at 10:53 PM