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Vegetable centric cooking

Tag: Bon_Appetit

Shaved coconut macaroons w/ lime


Passover started tonight, and few things remind me of the holiday like coconut macaroons.  Below recipe is from this month’s Bon Appetit, with a few small changes. We like a macaroon with a browned crispy bottom, so we baked on greased foil instead of parchment paper.  And we halved the lime zest — they are still plenty lime-y. Wide flakes or shavings are worth seeking out — we found them by Let’s Do Organic at a natural foods store, Garden of Eden.  Whereas shredded coconut macaroons tend to be dense and chewy, these are more a light pile of crispy coconut.   You may never eat the spongey Manischewitz variety again!

Makes 4 dozen cookies (Hey, we are giving some away and otherwise hoping they last a week)

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Apricot linzer stars


Darcy and I made these last night for our friend Alex’s cookie exchange party — bring a dozen of one variety, take a dozen assorted.  Below recipe is from this month’s Bon Appetit, with a few small changes.  We swapped apricot jam for the original raspberry and skipped the step of boiling jam with water and letting cool — otherwise would have been late for the party! On that note, you can cool dough for less then two hours — an hour in freezer is plenty. Best of all, we skipped the step of rolling cutout stars back into dough. Darcy’s far better idea is to dust the little stars with powdered sugar – no jam – and serve alongside the linzer stars.

Makes 20 jam-filled cookies + bunch of tiny stars for garnish

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