12 Days of Cookies: Montana Macaroons

Students, faculty and some of the super star lecturers from Cook ‘n Scribble’s fall’s BlogU intensive have put together a fabulous collection of recipes and reminiscences to add to your Christmas cookie repertoire. I’ve doubled every batch, am still baking and have long since run out of tins.

So bake on, Sistahs — and send in your favorites, too — The benefits of a sugar high at this time of year are wildly underrated. — Molly O’Neill

Montana Macaroons

Stella Fong’s love affair with coconut began early and shows no sign of fading. Ms Fong lives and writes in Montana where, she says, indulging her appetite for coconut “adds a little bit of the tropics” to the snowy mountains.

“It began with the Hostess Snowball,” writes Ms. Fong,  “Soft and gooshy, hidden behind cellophane.  I always preferred the pink frosting over the white believing it tasted more delicious. My love affair with coconut continued with teh Foremost Ice Cream company’s coconut ice cream balls with a red candle.

But it was the Mounds candy bar that sealed my love for coconut.  My tastes may have become more sophisticated, but my weakness for coconut abides. Its changed form. Today I bake coconut macaroons. Yes, there is the traditional French way, sophisticated and simple with just egg whites and sugar, But this recipe, which was inspired recipe from Martha Stewart, uses sweetened condensed milk that brings bring back the sticky memories of yester-holiday. Ho Ho Ho.

Coconut Macaroons

Makes 80 cookies

2 large egg whites

Pinch of salt

1 can (14 ounces) sweetened condensed milk

2 teaspoons vanilla extract

2 bags (14-ounce each) Angel Flake sweetened coconut

1.     Preheat oven to 300-degrees F.  In large bowl, whisk together egg whites and salt until soft peaks form, about 2 minutes. Stir in sweetened condensed milk and vanilla. Crumble coconut into the bowl. With a rubber spatula, fold in coconut until well combined.

2.     Line 2 baking sheets with parchment paper or nonstick baking mats. Using a tablespoon and fingers, form macaroons into 2-inch rounds about 1-inch apart.

3.     Bake macaroons until golden, about 25 minutes. Transfer baking sheets to a cooling rack, let cool completely. Store in an airtight container for up to a week or keep in freezer for several months.