Coconut Cream Merange Pie

The other day we were in the car driving around Morgantown, teaching Will how to drive, and we heard a description of a dinner on NPR that included Coconut Cream Pie. The whole car said" Oh that would be soooooo good". So today I made the pie. I made a custard with whole milk, egg yolks and cornstarch. Added some butter and coconut extract. Used the egg whites to make the topping and added some shredded coconut on top. The extract I have is really great tasting and the custard is SO yummy!. My egg whites beat up nicely with the addition of cream of tarter and then browned on the peaks in the oven. I cant wait for dinner so we can all dig in.

Macaroons

After making my TWD recipe this week I had about 1 1/2 cups of egg whites. What to make? Macaroons! One of my favorite cookies, they are so easy to make. The recipe I use is on the back or the box of almond paste. I think the added flavor or the almond paste is essential. These cookies only take seconds to put together and always turn out as you would hope.

Coconut Almond Macaroons
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One of our most requested recipes.
Yield:40 cookies
Time:Time to assemble: 15 minutesTime to bake: 16 minutes per trayTotal Time: 65 minutes
Ingredients:
In theBaking Aisle
1/2 cup egg whites, room temperature
1 tsp pure vanilla extract
1-7 oz box Odense Almond Paste
2 cups powdered sugar
14 oz package sweetened flaked coconutOptional: Melting chocolate, to drizzle over cookies
Equipment:Electric mixer
Box grater
Directions:
1 Preheat to oven to 325 F with oven rack in center. Line cookie sheets with parchment paper or aluminum foil.
2 With a mixer beat the egg whites until frothy and white. Add the vanilla and beat until egg whites hold a peak but are not stiff or dry. Using a rubber spatula scrape the egg whites carefully into a large bowl.
3 On the large hole side of grater, grate the almond paste into the mixing bowl (no need to wash out). Add the sugar and beat on low to medium speed until mixture is well mixed and has the texture of small crumbs.
4 Add coconut to the sugar mixture and beat on low until ingredients are well incorporated.
5 Add coconut mixture to egg whites. Using a rubber spatula gently fold together until all ingredients are mixed together.
6 Using two spoons* drop tablespoons of dough 2 inches apart onto cookie sheets. Bake cookies one sheet at a time for 16 minutes, or until lightly browned on bottom, and firm to touch.
7 Place cookie sheets on wire racks to cool cookies. When cool leave plain or decorate with drizzles of chocolate. Store in cookie tins or plastic containers between layers of wax paper. *Note: A small scoop with a wire release can be used in place of two spoons for a faster method and a more uniform shaped cookie.