We made the dough together (super-easy, no mess!) and my children and I really liked the dough. We cut the cookies and even though the package said that we were going to make 2 dozens of cookies, the dough seems to be infinite. Cutting. Folding again. Rolling. Cutting. Folding again. Rolling. Cutting. At the end, I think that we had about 50 cookies. Much more than we could possibly eat among us... but in a way we were really excited. Then came the HUGE disappointment. Once cooked, these cookies were tasteless. No pleasure when taking a bite. A pure waste of calories! My daughter even made the comment : "mais la pâte était pourtant bonne, maman (but the dough was good, mom"). Yes, I know. Sigh.
The brand I used is well known for its flours; so you would think that making a step from flours to cookie dough would be easy for them. Apparently not! As we would say in business school, focus on your core business, i.e. stick with flours... don't mix them in any kind of dough! I hope that this unfortunate experience of mine just made you even more convinced that baking everything from scratch is the way to go!
With this bad experience in mind, I decided to bake other cookies with my children. We all love coconut (remember my coconut ice cream) and even though I don't like things too sweet, I do like Coconut Macaroons (Rochers Coco as we call them in French). Since we were going to get together with a friend whose son is allergic to wheat, I decided to make a gluten-free recipe so that he could ate some with
Ingredients (for about 2 dozens macaroons)
(Adapted from David Lebovitz)
- 2 1/2 cups (200g) unsweetened shredded coconut flakes
- 4 egg whites
- 1 1/4 cups (260g) sugar
- 1 Tbs (20gr) honey
- 1/4 cup (30g) coconut flour
- 1/4 ts (5g) salt
- 1/2 ts Vanilla extract
Once ready to bake them:
- In a pot over medium heat, mix the egg whites, sugar, salt, honey, coconut flakes and flour together
- Cook, stirring constantly until the mixture starts to scorch the bottom of the pot
- Outside of heat, transfer to a bowl and stir in the Vanilla extract.
- At this stage, you could refrigerate the mixture until you are ready to bake the macaroons.
My Personal Comments:
- Preheat oven to 350F (160C)
- Shape the macaroons on a baking sheet, leaving some space in-between (but they don't spread)
- Bake in the oven for 20 minutes (until golden brown)
- Let cool before eating.
- If you don't have coconut flour, you could use all purpose flour.
- I found coconut flour in the baking aisle of my supermarket. You could find some online at: http://www.amazon.com/Bobs-Red-Mill-Organic-16-Ounce/dp/B000KENKZ8
- I found that it was easier (and less messy) to shape the macaroons if the dough had been cooled in the fridge for a while.
- You could dip the bottom in chocolate for a fancier/richer version.