Because we live in the Frozen North, it snowed again last week - enough snow that my sweet neighbor was again in my driveway with his snowblower clearing the fluffy white stuff for me. Of course his act of service meant I needed to bake some cookies so I enlisted Sophie's help and this is the recipe she chose. It can be found in Martha's Cookie Cookbook.
COCONUT CREAM-FILLED MACAROONS
MAKES ABOUT 2 DOZEN
Make cookies: Stir together coconut, granulated sugar, egg whites, coconut extract and salt in a large bowl. Refrigerate, covered, until cold, at least 1 hour or overnight.
Preheat oven to 325 degrees. Form heaping teaspoons of dough into balls; space 1 1/2 inches apart on baking sheets lined with parchment paper. Gently flatten to about 1 1/2 inches in diameter. Bake cookies, rotating sheets halfway through, until edges begin to turn golden, 9 to 10 minutes. Transfer cookies to wire racks; let cool completely.
Make filling: Put butter, cream of coconut and shortening in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth, about 1 minute. Add confectioners' sugar and coconut extract; mix until pale and fluffy, about 2 minutes.
Assemble cookies: Place a heaping teaspoon filling on the bottom of 1 cookie. Sandwich with another cookie. Repeat with remaining cookies and filling. Transfer to a platter; cover with plastic wrap. Refrigerate until filling is firm, about 30 minutes. Let stand at room temperature 10 minutes before serving. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.
I have no idea who bit into that cookie. Certainly not me as I am trying not to eat sugar . . . ok, it was me. The macaroons are delicious and I liked but did not love the filling. I just cannot stand shortening in a frosting of any kind. I would use butter to replace the shortening next time.