Coconut Cookies, Two Ways

Francois Payard has a recipe for coconut tuiles in Simply Sensational Desserts that I thought would be perfect for Passover. The ingredients are just powdered sugar, eggs, melted butter, and coconut.

I was a little uncertain about substituting kosher for Passover powdered sugar for the powdered sugar called for in the recipe, so I used an equal weight of regular granulated sugar and tried to dissolve it well in the eggs before adding the shredded coconut. I left out the small amount of melted butter the recipe called for and added in a bit of vanilla.

Well, maybe it was all my changes (I am going to try the recipe again), but I did not get the wafer thin cookies that I was aiming for. The cookie were thin and crisp, but not thin enough to be tuiles. I went in the other direction, baking the cookies as thick as possible. The resulting cookies were chewy macaroons.

The flavor of the cookies was pleasant enough, but what really made these cookies taste special was spreading them with tart lemon curd. Heavenly. These cookies are the ideal complement for a lemon mousse, but they would be luscious dipped in chocolate as well.

Something for me to experiment with again . . . Coconut Cookies, Thin or Thick

Adapted from a recipe from Francois Payard

2 eggs
4 ounces sugar
2 tsp. oil
1 tsp. vanilla
1 1/3 cups shredded coconut (unsweetened)

Combine eggs and sugar until sugar is dissolved. Mix in rest of the ingredients. Spoon onto parchment lined baking sheets, spreading  2″ apart. Spread the cookies thin for thin, crispy cookies, or mound high for chewy macaroons. Bake at 325 degrees for 8-10 minutes, until brown at the edges.

Will lose crispiness in humid weather. Nice served with lemon curd.

update: you can give these cookies an intense lemon curd flavor by adding the juice of two lemons to the batter.

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One Response to “Coconut Cookies, Two Ways”

  1. Lauren Says:

    I LOVE macaroons, so I’ll have to give these a try.

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