Yield: About 2 dozen cookies
Not much goes as well together as coconut and almonds. These light and airy concoctions are no exception. These delicate cookies should be made right before eating as storing them is harder than some other tougher cookies.
However, the flavor is so delicious that they will disappear in no time. They are so easy to put together as well, and you will know it’s all worth it when you see the pleasure that comes across your family’s face as they take a bite.
1 and a 1/4 cups flour
2 teaspoons baking powder
1/4 of a teaspoon salt
3/4 of a cup sugar
1/3 of a cup butter, softened
120 grams of cream cheese, softened
1 egg yolk
1 tablespoon milk
2 teaspoons of almond extract
1 teaspoon of vanilla extract
400 grams of flaked coconut, 1 1/4 cups reserved in a bowl
50 grams whole almonds
Parchment paper liner
Note: Most cookies may be baked on a lightly greased baking sheet; however, delicate cookies such as these macaroons (not to be confused with the one-oh-one cookie), tend to break or crumble when you try to move them. For this reason, it is highly recommended that you use parchment paper or a baking mat to line the baking sheet. Keep in mind that a single sheet of parchment can be used multiple times during a baking session.
Preheat oven to 170 degrees Celsius.
Line each of two baking sheets with a piece of parchment paper and set the baking sheets aside.
In a small bowl, add the flour, baking powder, and salt. Whisk to combine these dry ingredients and set the bowl aside.
In a large mixing bowl, add the sugar, butter, and cream cheese. Use an electric mixer to cream the ingredients together until the mixture is light and fluffy. This should only take about 2 minutes.
In the same bowl, add the egg yolk and milk as well as the almond and the vanilla extract. Mix well on medium speed.
Turn the mixer speed to low as you gradually add the flour mixture which was set aside earlier.
Mix until well blended.
Before you add the coconut to the dough, measure out 1 1/4 cups of the coconut, placing it into a small bowl and setting it aside for later use.
Add the bulk of the coconut to the dough, scraping the side of the bowl and blending well as you go.
Use a tablespoon to scoop up a rounded spoonful of dough. Shape the spoonful of dough into a ball. Roll the ball in the small bowl of coconut you set aside earlier. Place the cookie ball on the parchment lined baking sheet. Repeat the process spacing the cookies about 5 cms apart.
When your baking sheet is filled, bake the cookies for about 13 minutes or until light brown.
Pour your almonds into a bowl to have them ready for the next step.
When the cookies are done, remove them from the oven. While they are still hot, press an almond into the center of each cookie. Grasp the edges of the parchment paper and slide it onto a wire rack. Allow the cookies to cool completely.
These macaroon cookies are decorated using a single almond; however, you may also decorate them by drizzling melted chocolate over the top of the cookies. Another option would be to substitute a piece of your favorite sugared or candied fruit for the almond in the center of the cookie. You may want to try a pineapple tidbit or cherry half.