Recipe: Coconut Macaroons

Coconut Macaroons

Adopted from Bakers Royale and Alice Medrich

Yield: Approximaely 2 dozen cookies, depending on size

Ingredients

4 large egg whites

3 c sweetened shredded coconut

2/3 c sugar

2 t vanilla extract

Instructions

Preheat over to 350F

Place all ingredients in a heat proof bowl and stir well to combine.  Place the bowl over a sauce pan which contains 2 inches of barely simmering water.  Cook the mixture, stirring frequently with a silicone spatula, until the mixture is very hot to the touch and the egg white have thickened slightly, about 15 minutes*.  (The egg whites will turn from translucent to opaque.)

Set the batter aside for 30 minutes to let the coconut absorb more of the egg white mixture.  Mixture is ready when a scoop of the dough can hold it's shape without a puddle of syrup forming around it.

Place the batter, by rounded tablespoon, onto a parchment lined cookie sheet -- spacing the cookies about 2 inches apart. Bake the cookies for approximately 13-15 minutes, or until the edges and coconut tips are lightly browned.  Cool cookies completely before removing them from the parchment paper.

The cookies are best if eaten the same day, but can also be stored in a airtight tin for several days.

*If you are using a stainless steel bowl; the mixuture will take longer to cook if using a glass bowl. 

Recipe: Cherry Almond Babka

Cherry Almond Babka

Adapted from Country Living Magazine

Yield: 12+ servings

Ingredients

1 envelope dry active yeast

1/2 cup warm milk (105-110 F)

1 t sugar

1/3 c sugar, plus more for sprinkling

2 sticks unsalted butter, at room temperature

1/2 t salt

4 eggs, room temperature

1/2 c sour cream

4 c all purpose flour

1 c dried cherries

1 1/2 cup slivered almonds

1/2 c brown sugar

1/2 t vanilla extract

Preparation

Dissolve 1 t sugar in the warm milk. Sprinkle in the yeast and stir to combine. Let the mixture sit for approximately 10 minutes until it becomes foamy.

In a separate bowl, beat 1 stick of butter with remaining 1/3 c sugar and 1/2 t salt until light and creamy. Add 2 eggs, one at a time, followed by the yeast mixture and the sour cream.  Add the flour, one cup at a time, until dough pulls away from the sides of the bowl.

Turn the dough until a lightly floured surface and knead until silky and smooth.

Transfer the dough to a greased bowl, cover with a towel, and let rise until double in bulk (1 - 1 1/2 hours).

To make the filling, cover dried cherries with hot water until softened (10-15 minutes).  Drain and squeeze dry. Finely grind the almonds in a food processor. Cream remaining stick of butter with brown sugar until smooth, then add an egg, vanilla and ground almonds.

Punch down the dough and roll into a rectangle approximately 12 by 24 inches. (Alternatively, divide the dough in half and roll out 2 smaller rectangles.) Spread on almond filling, leaving a 1 1/2 inch border around the edge. Scatter on the dried cherries.  Roll the dough, jelly roll style, into a tight log.  Transfer to a cookie sheet lined with parchment paper and form into a crescent.  Cover with a towel and let rise until double in bulk, about 1 hour.

Preheat oven to 350F.  Beat remaining egg with 1 t milk (or cream).  Lightly brush dough with mixture and sprinkle generously with sugar.  Bake on middle rack of oven until golden brown and baked through, about one hour (check babka after 45 minutes).  If the babka starts to get too dark while baking, cover it loosely with foil.

Remove from oven and cool on a wire rack.