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.