Black-Bottom Coconut Bars

Sorry it has been so long. I actually have tried a few new recipes lately and I will post them as soon as I can get photos. In the meantime, I decided to put a link to this recipe on Martha Stewart's website. I followed the recipe exactly (thus, I won't post it on here) and they were REALLY good. They are also super easy and come together quickly.

Black-Bottom Coconut Bars

Cookie of the (Last) Week: An attempt at the "Neiman Marcus" Cookie

There is this urban legend out there about a woman being charged $250 for a cookie recipe from Neiman Marcus. Of course, this is not true, but I have heard that the cookies were amazing nevertheless, most recently from Katie. I decided to take a stab at this recipe, but the directions were a little spotty, so I had to improvise a bit. I am not wildly impressed with the final results especially because I am pretty satisfied with my current chocolate chip cookie recipe, but they were decent, and you might be able to do something better with them. Also, here is the actual Neiman Marcus cookie recipe (just in case you were wondering) from the store itself.

Neiman Marcus Cookies
adapted from various websites

1 14/ c. oatmeal
1/2 c. butter (1 stick) softened
1/2 c. white sugar
1/2 c. brown sugar
1 egg
1 t vanilla
1 c. flour
1/4 t salt
1/2 t baking powder
1/2 t baking soda
1 Hershey bar, grated (I used the Special Dark one)
1 c. chopped nuts (I used pecans)
1 c. chocolate chips

Preheat oven to 350 degrees (my oven runs hot, so you may want a higher temp.). Measure oatmeal into a food processor and blend until fine. With a mixer, cream butter and sugars. Add egg and vanilla and mix until combined. Add dry ingredients (including oatmeal) and mix until just combined. Mix in Hershey bar, nuts, and chocolate chips. Put scoops of dough onto a cookie sheet and bake for 10 minutes. Move off of cookie sheet onto a cooling rack about two minutes after they are out of the oven. Makes a little over 2 dozen cookies, depending on how big your scoops are.

Update: I took these cookies camping this past weekend with Jess and Andrew, and they loved them. I liked them better on the second try, and because they are pretty sturdy and packed with all kinds of stuff (oatmeal, chocolate, nuts), they were great for a camping trip.

Cookie of the Week: Pecan-Chocolate Macaroons

Until last year sometime, the only type of macaroons I had ever heard of were of the coconut variety (you know, the sugary globs of sticky coconut --Moogie shapes them into hearts and dips one end into chocolate). Then, when I got addicted to food blogs, I found out about French macaroons. I don't remember where I heard about them, but it might have been here or here. In fact, the number one reason I want to go to Paris is to try this guy's macaroons, which are apparently life-changing (they better be, as he is charging 48 Euros for a box of 24!).

Fast forward to this morning: I had four egg whites left over from making ice cream last night (more about that later) and some chocolate ganache from Jessica's birthday cake. As macaroons are essentially meringues filled with ganache, I thought I would give them a shot. Well, it turns out that they are indeed actually pretty dang amazing. I NEVER expected them to be as good as they are. They completely melt in your mouth. Give them a try!

Pecan-Chocolate Macaroons:
adapted from Sunset Cookies

2 1/2 c. powdered sugar
1 1/3 c. pecans (I think you could use just about any unsalted nut)
1/3 c. granulated sugar
4 large egg whites
Chocolate ganache (see Jessica's cake recipe, or try your own)

Preheat oven to 300 degrees. Grind the powdered sugar and pecans in a food processor until fine. In a medium pan, bring 2-3 inches of water to a boil then reduce to a simmer. Mix egg whites and granulated sugar in a metal mixing bowl and set over boiling water, whisking constantly until sugar dissolves and the mixture feels warm. With an electric mixer with a whisk attachment, beat egg white mixture into stiff peaks. Fold in pecan mixture gently. Spoon into a pastry bag and pipe two inch rounds onto two parchment or silpat lined cookie sheets (keep them about an inch apart). Bake for 15 minutes until tops are dry and shiny and edges are cracked (rotate pans halfway through if baking two at a time) Let them sit for about one and a half hours until completely cool. Sandwich two cookies together using ganache.

Notes: I wish I would have smoothed the cookies down a little after I piped them onto the sheet because they would stand a little easier when sandwiched. Also, a thicker ganache would have probably worked better. Other than that, no complaints!