Page 52 - Classic Cookies with Modern Twists

2. In a double boiler, or a met al bowl suspended over a pot of

barely simmering water, whisk the egg whites with the sugar,
honey, and vanilla bean seeds until the mixture reaches 110
degrees F, or is warm to the touch, and turns opaque. Fold in the

dr y ingredients and set aside for 10 to 15 minutes, until the
coconut absorbs some of the liquid and the ingredients hold
together.

3. Preheat the oven to 325 degrees F. Line 2 baking sheets with
parchment paper. Using your hands or a 1-ounce scoop, form 1-

inch balls of dough and place them on the baking sheets, 1½
inches apart. Bake for 20 to 25 minutes, rot ating the sheets
half way through, or until the cookies are golden brow n with

darker edges. Allow them to cool for 15 minutes on the baking
sheets before transferring the cookies to a wire rack to cool
completely.

WITH A TWIST

Choc ol ate-Dipped Macaroon s (pictured): After making the
macaroons, melt 6 to 8 ou nces bittersweet choc ol ate in a

double boiler, or a met al bowl suspended over a pot of barely
simmering water. One at a time, dip the bottoms of the
macaroons so that the chocolate comes up the sides slightly.
Place them on a parchment paper–lined baking sheet,

chocolate side dow n, and refrigerate until the chocolate is
rm, about 45 minutes.

Choc ol ate Macaroon s: Substitute ¼ cup unsweetened
coc oa for the our, and fold 4 ou nces melted bittersweet

choc ol ate (melted in a double boiler or a met al bowl