Coconut Macaroons & Coconut Cream-Filled Macaroons (french variety)

http://www.marthastewart.com/339851/coconut-macaroons

YieldMakes about 1 1/2 dozen

Ingredients

• • 3/4 cup sugar
  • 2 1/2 cups unsweetened shredded coconut
  • 2 large egg whites
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Directions

1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
2. In a large bowl, combine sugar, coconut, egg whites, vanilla, and salt. Using your hands, mix well, completely combining ingredients.
3. Dampen hands with cold water. Use 1 1/2 tablespoons to form mounds; place on prepared baking sheet, spacing about 1 inch apart.
4. Bake until golden brown, 16 to 17 minutes, rotating halfway through. Let cool on a wire rack. Cookies can be stored in an airtight container at room temperature for up to 3 days.

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Coconut Cream-Filled Macaroons:

Cookies:

• 3 cups sweetened shredded coconut
• 1/2 cup granulated sugar
• 2 large egg whites
• 1 teaspoon coconut extract
• 1/8 teaspoon coarse salt

For the filling:

• 2 tablespoons unsalted butter, softened
• 2 tablespoons cream of coconut, or unsalted butter, softened
• 1/4 cup vegetable shortening
• 3/4 cup confectioners’ sugar
• 1 teaspoon coconut extract

Instructions:

1. 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.
2. 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.

Filling

1.  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

1.  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.