We went out of town this weekend to a family cookout, and decided to take cookies. The macaroon recipe we first picked didn’t make very many cookies, so we decided to make the peanut butter cookies as well. Gray loves cooking with honey, and we had a honey-peanut butter cookie recipe that we got from a flyer at the state fair one year. So two kinds of cookies went to the cookout!
Easy Coconut Macaroons
All macaroons used to be based on almonds, but the coconut version has been popular in America for many decades. This old Joy recipe, revised for this edition, are made without flour – a boon to many on special diets.
- 2/3 cup (5.25 liquid ounces) sweetened condensed milk
- 1 large egg white
- 1 1/2 t vanilla
- 1/8 t salt
- 3 1/2 (11.25 ounces) flaked or shredded sweetened coconut
Preheat the oven to 325°F. Line cookie sheets with parchment paper or well-greased aluminum foil. Thoroughly stir together the first four ingredients until smooth. Stir in coconut until well blended. Drop scant measuring tablespoonfuls of dough into 1 1/4 inch mounds, spacing about 2 inches apart on sheets. Bake, 1 sheet at a time, in the upper third of the oven for 20-25 minutes, or until nicely browned. Transfer sheets to wire racks and let stand until the cookies are thoroughly cool. Carefully peel the cookies from the paper or foil. Store, airtight for 3-4 days, or freeze for up to 1 month.
From Joy of Cooking Christmas Cookies
- 1/2 cup shortening
- 1 cup creamy peanut butter
- 1 cup honey
- 2 eggs, lightly beaten
- 3 cups all-purpose flour
- 1 cup sugar
- 1 1/2 t baking soda
- 1 t baking powder
- 1/2 t salt
In a mixing bowl, combine shortening, peanut butter, and honey. Add eggs and mix well.
Add flour mixture to peanut butter mixture and blend well.
Roll into 1 to 1 1/2 inch balls and place on ungreased baking sheets.
Flatten with a fork dipped in flour. Bake at 350°F for 8-10 minutes.
Yield: about 3 dozen
Katie: The coconut macaroons were easy to make. We used our food scale to measure the coconut because it seemed that how many cups used would depend on how compacted the coconut flakes were, and that ounces were probably more precise. The hardest part about these was trying to peel them off of the aluminum foil. It really means WELL greased! I thought we had it good enough, but apparently not. As a bonus, my sister-in-law just found out she is allergic to gluten, so these cookies were right up her alley!
The honey-peanut butter cookies were good as well. With the honey, the cookies are soft and chewy, whereas regular peanut butter cookies with sugar are more crisp on the outside. The honey did make them have a slightly different flavor, but it wasn’t enough to make anyone say, “Hey, these have honey in them!” We had several kinds of honey, and one of them was a dark one. We would not recommend putting all dark honey, as the dark honey had a more pronounced flavor, and would flavor the cookies more than the lighter honeys. However, a blend of two light and one dark honey made a delicious combination!
Gray: I have loved coconut Macaroon’s since I was little. My friend Stacy’s mom would make them and they were wonderful. The peanut butter cookies are ones that have always looked wonderful, but we never got around to making. We are nearing the end of the top shelf of cookbooks. The macaroons are from the last cookbook on the shelf and the peanut butter cookies are from our recipe box. We are going to be doing a a couple from the recipe box, one from our personal cookbook, and a couple from our collection of magazine clippings. Then we will continue on to the second shelf of cookbooks.
I’m happy to report that so far we have culled out 4-5 cookbooks from our collection, and I have learned a lot about the type of cookbooks I enjoy, as well as developing the habit of looking in our cookbooks versus just searching online for a recipe. Also stay tuned as are going to begin featuring reader recipes and other submissions in addition to our weekly recipe!