Because sometimes the only way to start is to just go, put the words on the page, and worry later about whether I've said what I want to say. If given the opportunity to consider my actions before they are acted, I will spend ungodly amounts of time obsessing over individual decisions and who wants that right now? No one! You want a quick leap into action, something fun to pass the time, a reason to pull out the stand mixer when you get home tonight. You want coconut macaroons.
I'm not talking about macarons, Seattle's current sugary fixation. I can't blame those who are obsessed with those delicate, creme-filled pillows--I had a miraculous version last night made with red bell pepper and spiced creme anglaise that tasted like a distant cousin of pumpkin pie, part of the petit fours secs served with our check at Crush (a story for another time, don't worry). I know, that sounds so strange, red bell pepper in a dessert, and it ends up tasting like the most subtle version of a homey pumpkin pie--but trust me, it was divine.
But no, no, you want macaroons, those toothsome Passover treats that happen to be as easy as can be. And I lied earlier, you won't even need the stand mixer for this, just a wooden spoon and a bowl at bare minimum (add a cookie scoop to the mix if you're a little anal-retentive like me). I've never spent more than 10 minutes mixing and scooping, and now you won't, either. Bake a dozen when you think you don't have the time, or even when you do--a quick dip in melted dark chocolate won't take more than an extra minute.
3 egg whites, from extra-large eggs
3 tbs. granulated sugar
1-14 oz. bag of sweetened, flaked coconut
Optional: 1/8 tsp. almond extract, melted dark chocolate for dipping
1) Preheat your oven to 300F. Line a baking sheet with your Silpat, parchment paper, OR non-stick aluminum foil. I like the Silpat results the best--even browning on the bottom, no chance of sticking, but use what you've got.
2) Mix together in a bowl the egg whites, sugar, flavoring (if you're into that kind of thing) until combined, then stir in coconut. Scoop cookies onto sheet, leaving at least 1.5" between each one. They won't spread at all, but if they're too close together, they WILL steam, and that's just gross.
3) Bake for 20-25 minutes, until the tops are golden brown and the bottoms are good and crispy. Let them cool on the pan for 15 minutes or so before you move them to a rack, and then once they're really room temp, you can dip them in chocolate. Other variations? Add cinnamon & golden raisins to the mix instead of almond extract, then drizzle with honey. Try chopped dried apricots and ground coriander. Or you could really blow 'em away: stir in some chopped crystalized ginger and dust with wasabi powdered sugar after they cool. You have the power.