We are introduced, at an early age, to the sweet wondernous of a cookie. From teething cookies to soothe the swollen aching gums of incoming incisors, onto animal crackers purchased in rectangular-shaped boxes bearing a string handle for easy toting by little fingers. Deciding which part of the animal should be eaten first-the trunk of the elephant or the tail of a lion-depended on how hungry one was. Savor each and every one or simply gobble them down as fast as possible.

My next cookie memory would be the ever famous, possibly all-time favorite, the chocolate chip cookie. There is nothing better than to bite into a round circle of baked dough sprinkled with gooey melt-in-your-mouth chocolate. A chocolate chip cookie can dry tears, heal broken hearts, mend scraped knees and elbows and solve sibling arguments. Most of the problems in the world could likely be solved by a properly baked, right out of the oven, chocolate chip cookie. The power of a cookie is underestimated.

I will attempt in the next 365 days to prepare and comment on a year’s worth of different cookies-one for each day. My goal is to share with others my extreme love of cookies-baking them and especially eating them! Feel free to send me your favorite recipe, your earliest cookie memories, or how cookies may have influenced your life. Cookies Rule!

Saturday, March 6, 2010

Cookie Recipe #63 - Chocolate Macaroons

While making this cookie you may revert back to when you were a child molding all kinds of objects with play dough. These need to be mixed by hand (literally), then molded into balls before baking (please wash your hands first).
Ingredients: 3/4 cup granulated sugar, 2 2/3 cups shredded coconut, 2 egg whites, 1 teaspoon vanilla extract, pinch of salt, 4 ounces semisweet chocolate, 1/4 cup cocoa.
Instructions: Preheat oven to 325 degrees. Line baking sheets with parchment paper or grease lightly. Melt chocolate (I used chocolate chips) in microwave for a minute or two, stirring after each minute, until thoroughly melted; allow to cool.
In large mixing bowl, combine sugar, coconut, egg whites, vanilla, salt and cocoa, and melted chocolate. Using your (CLEAN) hands, mix well, completely combining ingredients. Dampen hands with cold water. Mold into 1 1/2 inch balls or mounds; place on prepared baking sheets, about 1 inch apart.
Bake 15-17 minutes or until cookies are just firm yet soft in the middle. Allow to cool a minute or two before transferring to cooling racks.
Makes 1 1/2 - 2 dozen chocolatey mounds. Store in an airtight container at room temperature up to 3 days.
Cookies Rule!!!

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