Leavening-free, it is a perfect Passover treat. "I always bake Eye Candy for my Jewish friends this time of year," says Kelly Cooper.
Flour-free, it's a great choice for a gathering that might include the gluten-intolerant. Light, with a nutty sweetness, it's a perfect ender for a big Easter dinner.
White chocolate, coconut and pistachio give this cookie its unique flavor. Even those who rarely bake will find Eye Candy easy to make.
French macarons (we say "macaroons") may have been last year's cookies of the year but now an inventive baker from San Jose, California shows us there is a better and lighter way.
EYE CANDY
3/4 cup sugar
2 1/2 cups shredded coconut, sweetened
2 large egg whites, lightly beaten
1 teaspoon vanilla extract
pinch of salt
1/2 cup grated high-quality white chocolate
1/3 cup roasted, unsalted pistachio meats, chopped.
Coconut, white chocolate and pistachio
1) Preheat oven to 325 degrees F. In a large bowl, gently mix together all ingredients.
2) Scoop mixture by 1 tablespoon portions, pat together with hands and place 1 inch apart on a parchment-lined or nonstick baking sheet. Bake for 14-16 minutes or until just golden. Let sit for a few minutes and transfer to a cooling rack. Cool 10 more minutes before serving.
Yields about 2 dozen.
Mrs. Cooper pairs each of her baked treats (many are savory cookies) with a grown-up drink in COOKIES for GROWN-UPS, where she suggest Riesling for Eye Candy. But she says, this cookie also goes well with a red dinner wine, which can be kosher if that is preferred.
PDF high-resolution photos of this cookie and recipe and of the book cover are available upon request. Requests must be bee made before 1PM EST Monday, March 18. Contact Richard@RedRockPress.com, 212.362.8304.
