Chewy on the inside, crunchy on the outside, coconutty all the way through, these little gems are nothing like thethat replaced the cupcake for Hot Bakery Trend of 2008. These are the cookies that cemented my coconut addiction many years ago. I grew up in a house with no store-bought cookies or sweets of any kind, so my brother and I were forced to improvise with my mom's baking ingredients.
So, for the next batch, wanting a little creaminess to combat the piece-y-ness, I added yolks back. What a mistake—the cookies were rubbery and flat. Yuck! Okay, so no more yolks, but I did want some creaminess. I saw several recipes calling for sweetened condensed milk and decided to give that a shot. It was sugar overload, and it made a pretty wet macaroon that didn't hold its shape. Freezing the cookies for a few minutes before baking helped a bit.
My first move was to ditch the almond and vanilla extracts altogether. I found they lacked subtlety and overwhelmed the coconut, even in small amounts. Vanilla bean or vanilla paste added a pleasant aromatic depth in place of the vanilla extract. Being a good Italian, I had a bottle of nut liqueur in my bar that I used in place of the almond extract. Don't worry if you don't have any—brandy or cognac is a fine substitute.
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