This week’s Tuesdays with Dorie recipe from Dorie’s Cookies (Coconut Patties = Coconut Macaroons) was thankfully a simple recipe requiring only a few ingredients that I was able to whip up in between classes when I realised yesterday that – yikes – it’s June today and this recipe was due!
Basically it’s a fancy version of a macaroon… Dorie says:
At its core, this cookie is an old-school coconut macaroon made with unsweetened coconut, egg whites and sugar, but the technique for making it is French, the un-traditional shape mine and the flavoring open to fantasy. […] I love the cookie for its light crust and its soft, chewy center.
In order to get that terrific texture, the dough is cooked in a saucepan until it is hot to the touch and then cooled before baking. Actually, what happens in the oven is less about baking than it is about drying, since the mix is already fully cooked. When it comes to shaping the dough, my preference is to form balls and then press them down. For precision, I press each ball into a baking ring and then remove the ring, but opting for a more freeform shape and flattening them with your fingertips is fine too.
Wait, what? I actually don’t own baking rings (I KNOW – I should….) so I wondered how I might manage these. Not knowing exactly how challenging the dough would be to work with (I imagined it to be sticky), I wasn’t confident I could shape these freeform. I DO have cookie cutters but doing each individual cookie like that sounded messy (again, not knowing what the dough would be like to work with). Then my eye fell on my muffin tin and I figured that I could just use that. I mean, Dorie often does too!
Ok then, I thought, I can do this! I made 1/4 batch for a yield of 5 cookies (hey, what can I say, I had one egg white leftover from something on the weekend!).
This dough was, indeed interesting to work with – you rub the lime zest into the sugar, moisten the coconut by stirring it into the egg white and then cook all these ingredients in a bowl over a pot of simmering water for 5-8 minutes until the mixture is hot. This mixture is covered with plastic and refrigerated for 5 hours (!) before you scoop and shape the dough.At this point, the dough was crumbly and not at all the sticky mass I had imagined.
I scooped these out using a 1 1/2 tablespoon cookie scoop which made the job easy as once the dough had been in the fridge for that long, it was still pretty crumbly. Wasn’t sure it was going to hold together in the oven but I think the muffin tins helped – I scooped them into the tins and then flattened them down with a small glass covered in plastic so it wouldn’t stick to the dough.
The cookies are baked at a low temperature for about 30 minutes and the result is a puck-shaped macaroon (with bonus lime!) that’s crispy on the outside and soft and chewy on the inside.
I LOVED these but they are VERY sweet, could have made them about 1/2 the size (and dipped in dark chocolate!). The texture was spot on – slightly crispy on the outside and lovely and fluffy and soft on the inside. A failproof way to make macaroons that I will keep in mind!
Get the recipe for Dorie Greenspan’s Coconut Patties on p 371 of Dorie’s Cookies!
Want more cookie recipes? Buy Dorie’s Cookies on Amazon (this link should bring you to the Amazon store geographically closest to you) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!
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Disclosure: I was provided with a copy of “Dorie’s Cookies” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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