It’s a beee-yoo-tiful sunny cold day here in Ontario, the first draft of my impending paper is printed off for editing, and we’re off to visit my littlest sister and some butterflies, so it promises to be a great day!
We won’t talk about the fact that Carl leaves on Monday, putting an end to more than a week together and setting us up for a whole second adjustment period, just as we also adjust to the Olympics not being around to entertain us all the live long day. We’re going to need some very large, sticky cookies to get us through this.
And yes, even though they taste really good all on their own, there needs to be chocolate.
I hope you all have a wonderful weekend, with lots of time to relax, time to get lots accomplished, and plenty of good eats…that’s not too much to hope for, right? See ya Monday :)
- 7 egg whites
- 2½ cups granulated sugar
- 2 Tbsp honey
- 2 tsp vanilla
- 6 cups sweetened flaked coconut
- 1¼ cups all purpose flour
- 6-8 oz semisweet chocolate
- 1 tsp butter
- Combine egg whites, sugar, honey, and vanilla in a bowl and place over a large saucepan of simmering water, not touching the water. Cook, stirring gently but constantly, for 8-10 minutes, until the sugar is dissolved.
- In a separate bowl, toss together the coconut and flour.
- Remove egg white mixture from heat and stir in coconut mixture.
- Cover bowl and refrigerate until firm, about 1 hour.
- Preheat oven to 300 degrees Fahrenheit. Line 2 large cookie sheets with parchment paper, or grease lightly. Scoop batter by ¼ cup or heaping tablespoons onto baking sheets about 3" apart.
- Bake 15-20 minutes, until edges are golden but insides are still soft and creamy. Let cool on cookie sheets 5-10 minutes before removing to racks to cool completely.
- Once cookies are cooled, roughly chop chocolate and combine with 1 tsp butter in a small deep bowl. Heat in the microwave for 1 minute, stir well, and continue heating in 15 second increments as needed until almost completely melted. Stir to melt completely.
- Line a couple cookie sheets with waxed paper. Dip ends of cooled cookies into melted chocolate and set on waxed paper, then transfer cookies to the fridge to help chocolate set.
*Source: Foster’s Market Cookbook by Sara Foster (2002)