The Easiest and Quickest Cookie to Bake – Coconut Haystacks

I love to bake although I don’t do it much anymore. However, around the holidays I always find myself in the mood. I’ve been known to bake 8 kinds of cookies just to compose holiday gifts. My mother had a friend who used to bring us a tin with a variety of the most beautiful, delicious and buttery cookies every December; I think I’ve been trying to recreate something as special ever since. My cookies are never quite as delicate or complicated but I make an effort to make sure they taste good.

The simplest cookie recipe I know is a coconut haystack or macaroon. It is flourless and can be made with finely shredded coconut or a combination of fine and broad shreds as long as they are unsweetened. You could easily double or halve the recipe and you can swap out the traditional vanilla for almond or lemon extract with some lemon zest added for more flavor. Once cooled, the haystacks can be stored in an airtight container for a few days and, if you like them warm, can be reheated on a cookie sheet lined with parchment paper. They freeze well but must be in a single layer so as not to stick together.

Some recipes call for sweetened condensed milk. You can add a 14 oz can in place of the sugar if you want your cookies moister and richer. You can also drizzle or dip them in melted chocolate for a fancier cookie. Any version you choose will be delicious with a cup of coffee or tea – just right for a bright moment on the shortest day of the year. Happy winter!!

COCONUT HAYSTACKS

Preheat oven to 350 degrees.

• Beat together until well combined:
• 2 egg whites
• 2/3 cup sugar
• 1tsp vanilla or lemon extract (if using lemon, add zest of 1 lemon)
• Pinch salt
• Mix in:
• 2 generous cups shredded unsweetened coconut

 Spoon up by heaping tablespoonfuls and form into haystacks by compressing with your fingers (wet fingers in water to keep from sticking).

Arrange on a parchment paper covered cookie sheet about 1″ apart.

Bake 20-25 minutes until starting to brown. Check often in last 5 minutes so they don’t burn.

Cool completely on wire racks and store for up to 3 days or freeze in a single layer.

If you like, dip in melted chocolate and place on waxed paper to set up.

Makes 20-24 cookies, depending on size.