I could happily churn out hundreds of baked goods in a factory assembly-line style. A kind of zen mindfulness overtakes me and I like to think I am a kitchen ninja; my movements are precise, graceful and no moment is wasted.
There’s just something about making a huge yield of one thing that really appeals to me. It’s just too bad that it doesn’t appeal to anyone around me. I’m forever trying to pawn off my baked goods, only to be refused. I’ve learned to scale only as a method of survival. My inner kitchen ninja just couldn’t take the looks of horror as I handed over dozens and dozens of cookies, cakes, etc.
Scaling means the recipes sometimes have wacky measurements, but the science of baking means that scaling always works!
I love the utter coconutiness of these super simple coconut macaroons. I got the recipe from a previous co-worker of mine; her mom used to bake them up by the dozens and my co-worker would stash them in the freezer for whenever she had a craving. The macaroons are basically haystacks of shredded coconut bound together by egg whites and a tiny bit of flour. The outsides bake up crisp and the insides stay moist and coconuty. They happen to be my in-laws favourite cookie, so the other day, I whipped up a quarter batch for them.
Preheat oven to 325. Combine coconut, sugar, and flour. Stir in the egg white and almond extract. Use a cookie scoop to portion the cookies on a parchment paper lined cookie sheet. Bake for 18-20 minutes or until edges are golden brown. Let cool and enjoy!