Category Archives: Cookies

Dark Chocolate Chunky Cookies

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dark chocolate chunky cookies by twocarolines.com

Like any rational human, I sometimes have a deep and urgent desire for something intensely chocolate.  At these times, a chocolate chip cookie is not going to cut it, not even a cake, I need a lightning bolt of chocolate flavor, and these cookies are the PERFECT remedy for intense chocolate emergencies of all kinds.  They are not only a super amazing chocolate experience, but they are the perfect texture, packed with chunky bits of nuts and chocolatey goodness.  I found the recipe years ago at my Mother-In-Law’s house, they had a very unappealing name in the book (chocolate chubbies) but I read the ingredients – which included a combined total of 24 ounces of chocolate! Plus, the intro bragged of the recipe being from a famous restaurant in SoHo so I copied it to make once I got home.  It took me forever to do it because there is some serious chocolate chopping involved, and the recipe has a few more steps than your average cookie, but don’t be intimidated, it’s easy to follow and so special when you’re done.  This makes 2 dozen cookies – next time I will half it, because having that many of these dark chocolate chunky cookies around is guaranteed to spell trouble, they are irresistible!

8 tablespoons (1 stick) butter cut into 1/2 inch cubes
9 ounces semisweet or bittersweet chocolate finely chopped
3 ounces unsweetened chocolate finely chopped
1/2 cup unbleached all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
3 large eggs (room temperature if possible)
1 1/4 cups sugar (they called for superfine, but normal sugar worked fine for me)
2 teaspoons pure vanilla extract
2 cups semisweet chocolate chips
1 1/2 cups (5 1/2 ounces) coarsely chopped pecans
1 1/4 cups (4 1/2 ounces) coarsely chopped walnuts

  1. Preheat oven to 350 and line 2 rimmed baking sheets with parchment paper (or silpat, or baking spray if you have neither of those)
  2. Melt the butter and chopped chocolate (semi-sweet and unsweetened) either in a double boiler or with my preferred method of melting them slowly in a microwave, either using defrost, or in 20-30 second intervals until the chocolate chunks start to lose their shape and you can whisk them to a smooth texture – melt SLOWLY or your chocolate will burn.  Let the melted chocolate mixture cool slightly, about 5 minutes stirring occasionally.
  3. Mix (or sift if your fancy) the flour, baking powder and salt together in a medium bowl.  Whip the eggs in the bowl of a heavy duty stand mixer fitted with the whisk attachment on medium-high speed until the eggs are foamy and lightly thickened, about 30 seconds.  Increase speed to high and gradually add the sugar, then the vanilla.  Whip until the eggs are very thick and pale yellow, about 3 minutes.  Reduce the mixer speed to medium and beat in the tepid chocolate, making sure it is completely incorporated.  Change to the paddle attachment and reduce the mixer speed to low.  Gradually add the flour mixture. Remove the bowl from the mixer.  Using a wooden spoon, stir in the chocolate chips, pecans and walnuts making sure the chunky ingredients are evenly distributed at the bottom of the bowl.
  4. Using a 2-inch diameter ice cream scoop, portion the batter onto the prepared pans, placing the cookies about 1 1/2 inches apart.  Bake the cookies immediately–if you wait, they won’t be shiny after baking.  Bake about 15-18 minutes.  You can check done-ness by seeing if the when you lift a cookie from the pan the edge release easily, if they do, they’re done, even if they still don’t look baked at the top.  Cool and enjoy!
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dark chocolate chunky cookies by twocarolines.com

I wish I could remember the book I copied these out of to give them credit, if this looks familiar and you know where they came from let me know!

Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies by twocarolines.com

It’s a well established fact that those Caroline girls love things of the peanut butter chocolate variety, and these cookies hit all the right notes with amazing texture, chewy, crumbly, and melt in your mouth chocolatey.  This recipe was adapted by Smitten Kitchen from Magnolia Bakery in NYC.  I insist on the peanut butter chips, they make such a difference and I think that’s what makes these my favorite of all the many peanut butter chocolate chip cookies I’ve met.  In the batch that’s pictured I substituted some of the chocolate chips for m and m’s because the kids love that kind of business, and it was really delicious.  They are a cookie I only make when I know I can share them with a crowd because I want to EAT THEM ALL! And so will you!

1 1/4 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup peanut butter at room temperature (I used smooth, but Deb notes that the bakery uses chunky so if you want little peanut chunks go that route)
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter chips
1/2 cup chocolate chips

for sprinkling 1-2 tablespoons sugar (I use turbinado or demerara sugar)

  1.  Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
  2. In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter and chocolate chips.
  3. Place sprinkling sugar on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. I like to put them on a silpat.  Using a fork, lightly indent with a crisss-cross pattern, but do not overly flatten cookies.
  4. Bake for 9-11 minutes. Do not overbake. Cookies may appear to be underdone, but they are not. Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.
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Peanut Butter Chocolate Chip Cookies by twocarolines

Recipe from Smitten Kitchen Peanut Butter Cookies

 

King’s Spritz Cookies

IMG_0324Tradition is all the rage this time of year, so we’ve been loading you up with some of our very favorite holiday foods, for us these are the things that Christmas tastes like, and Spritz Cookies are very much one of those things.  I will warn you that the big tin of “Danish butter cookies” you get from a nice Auntie or neighbor every year will probs go in the trash after you start making your own spritz, or maybe you can just re-gift those when you run out of Spritz because you ate them all!  I think you’ll find that these are not only buttery delicious, but super fun to make and share!

Note: In order to make Spritz you need a cookie press.  We use this Kuhn Rikon one that works great – but there are a number of choices on the interwebs these days so you shouldn’t have any trouble tracking one down.

Ingredients: IMG_9834

1 cup powdered sugar

1 cup butter

1/2 teaspoon vanilla

1 egg

2 1/3 cup flour

1/4 teaspoon salt

decorative sugar 

Heat oven to 400.  In a large bowl beat sugar, butter, vanilla, and egg until light and fluffy.  Stir in flour and salt, blend well.

Fill cookie press; press onto ungreased (or silpat covered) cookie sheets.  Sprinkle with desired toppings and bake 7-8 minutes or until lightly browned around the edges.

Gingerbread Cookies

img_4923 Gingerbread Cookies by twocarolines.com

3 cheers for the smell of baking ginger and molasses in your house and a gorgeous plate of gingerbread cookies to share with your neighbors and friends.  To me, holiday cookie decorating is all about the kids, so I searched to find a recipe that gave me all the gingerbread flavor I wanted, but not quite as much bite as the most traditional cookies so little kids wouldn’t complain that they are “too spicey” as my 3 year old put it last year.  These ones are called “light spice” but they are HEAVY on delicious holiday flavor and with some bright and festive royal icing they tasted like everything that rules about Christmas.  I hope you enjoy!

For the Cookies:

  • 1/2 cup (8 tablespoons) butter
  • 1/2 cup vegetable shortening
  • 3/4 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon ground allspice or ground cloves
  • 3/4 teaspoon salt
  • 1 large egg
  • 3 tablespoons molasses
  • 3 cups all purpose flour
  • 3 tablespoons cornstarch

For the Icing:

  • 3 ounces pasteurized egg whites* (this was equal to the whites of 3 large eggs)
  • pinch of salt
  • 1 teaspoon vanilla
  • 4 cups confectioners sugar
  • food dye (I enjoy the gel kind to keep your consistency, but liquid dye will work) and whatever sprinkles you like

Directions:

  1. For the cookies: In a medium-sized bowl, beat together the butter, shortening, sugars, baking powder, spices, and salt until light and fluffy.
  2. Add the egg and molasses, and beat well.
  3. Mix about half of the flour into the butter mixture. When well combined, add the cornstarch and the remaining flour.
  4. Divide the dough in half, flattening each half slightly to make a disk. Smooth the edges by rolling the disk along a lightly floured work surface. Wrap in plastic, and refrigerate (recipe says for an hour but I think 30 minutes is sufficient) for easiest rolling.
  5. Preheat the oven to 350°F.
  6. Take one piece of dough out of the refrigerator, and flour a clean work surface, and the dough.
  7. Roll it out as thin or thick as you like. For slightly less crisp cookies, roll it out more thickly. We like to roll these cookies to about 1/4″inch thick. Use flour under and on top of the dough to keep it from sticking to the table or rolling pin.
  8. Alternatively, place the dough on parchment, and put a sheet of plastic wrap or another piece of parchment over it as you roll, pulling the plastic or parchment to eliminate wrinkles as necessary when rolling; this will keep dough from sticking without the need for additional flour – but you can totally skip this and still pull of perfect cookies.
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    rolled out gingerbread by twocarolines.com
  9. Transfer the cookies to ungreased or parchment-lined baking sheets.
  10. Bake them just until they’re slightly brown around the edges, or until they feel firm, about 9-10 minutes.
  11. Remove the cookies from the oven, and let them cool on the baking sheet for several minutes, or until they’re set. Transfer them to a rack to cool completely. Repeat with the remaining dough.
  12. For the icing: (this recipe makes quite a bit so I recommend making lots of colors!) In large bowl of stand mixer combine the egg whites tiny pinch of salt and vanilla and beat until frothy.
  13. Add confectioners’ sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes.
  14. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.  I split mine into multiple colors by mixing them in small bowls and piping them with disposable piping bags.
  15. .  *Royal icing does contain raw eggs, I’ve never had a problem with this, my husband worked for a huge egg distributor for 5 years and as long as they are pasteurized and not super old, you are likely to be fine, but if you have a crazy sensitive stomach there are other icings you

Recipe adapted from King Arthur Flour light spice holiday cookies and Alton Brown Royal Icing Recipe.

Pfeffernüsse

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Every Christmas growing up, my mom would painstakingly make cookies that we called Peppernuts. They were a household favorite, but the only thing we didn’t like about these cookies is that they have to “age”—it’s pretty much the only cookie that gets better with time. So we would have to wait a week, while looking at that pastel pink glass dish, waiting for the time that we could dig in, but oooooh was it worth it!

Little did I know that years later, I’d be living in Germany, supposedly the home of the Peppernuts, or more accurately, Pfeffernüsse. I have scoured Christmas markets two years in a row now, looking for a freshly baked, truly German Pfeffernüsse cookie to no avail. I’ve quizzed many a German about this and they said they’ve never had a homemade one and they have only seen them in stores. I bought a bag and was sorely disappointed. So, this year I have taken matters in my own hands to make a traditional German cookie that a lot of Germans have never had—funny how things work sometimes.

I did make some adjustments, I added cardamom, since it seems to be such a traditional holiday spice around these parts. The sauce that was always the really hard part was going to be too difficult for me to make with my lo-fi kitchen, so I went with what I saw in every other recipe and did a powdered sugar coating, rather than a divinity glaze like my mom would make. Additionally, these are her favorite cookies in the world, so that is the best endorsement you could ask for! – CK 1.0

Pfeffernüsse cookie batter:
2 ½ cup flour
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon pepper
1/4 teaspoon  cardamom
1/4 teaspoon baking soda
2 eggs
1 cup brown sugar
1/3 cup finely chopped pecans (it’s hard to find pecans, so used almonds)
Powdered sugar for dipping

Sift flour with cloves, nutmeg, cinnamon, ginger, cardamom, pepper, and baking soda. In large bowl, with mixer at high speed, beat 2 eggs and brown sugar until light and somewhat glossy, about 5 minutes. At low speed, beat in flour mixture and nuts until well combined. Dough will be a bit sticky.

Preheat oven to 375 degrees. Lightly grease cookie sheets or line with baking paper. With wet hands, pinch off dough by tablespoonfuls. Roll into 1-inch balls. Place on prepared cookie sheets. Bake 12-15 minutes, until the tops are just barely cracking. Remove to wire rack to cool for 10 minutes. In two batches, place cookies and a good amount of powdered sugar in a large plastic bag. Roll cookies around until well coated then move to a wire rack to finish cooling. Store in an airtight container for up to two weeks and try to let them age a few days before gobbling them up!

TwoCarolines_Pfeffernüsse_3.jpg

***IF you want to be ambitious and make the divinity glaze, you will want a stand mixer that you can leave on for 10-15 minutes.

Divinity Glaze:
1 cup water
3 cups sugar
1/8 teaspoon cream tartar
2 egg whites

In large saucepan, combine sugar, and 1 cup water. Bring to boil over medium heat, stirring until sugar is dissolved. Boil, without stirring, 5 minutes, or until mixture forms a 2-inch thread when dropped from spoon or to 235 degrees on candy thermometer.

Meanwhile, in medium bowl, with electric mixer at medium speed, beat egg whites with cream of tartar until stiff peaks form. Pour syrup in continuous stream slowly into egg whites beating constantly. Beat until mixture thickens slightly and starts to lose shine, 6-8 minutes. Drop cookies a few at a time into glaze; with fork, turn to coat all over. Lift out and, using two forks, place on wire rack (with cookie sheet beneath to catch drips) until dry. Store in tightly covered container at least one week before eating.

Quintessential Chocolate Chip Cookies

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Quintessential chocolate chip cookies by twocarolines.com

What is more all American than classic chocolate chip cookies?  These are my Momma’s famous CCC’s – it’s an honor to share this family classic.  It’s possible they taste a lot like your Mom’s chocolate chip cookies, but to me, they taste like home, and a Mother’s love, and that time our dog Beamer jumped up on the kitchen counter and ate the cookies while they cooled (don’t worry, he was fine), and seriously so many great memories.  Just thinking about them brings joy to my heart.  They are always on point, so melty, amazing texture of chewyness with a tiny crunch on the end, to me, they are a simple cookie in it’s most perfect form.

1 cup butter (softened)
1 cup brown sugar
1 cup granulated sugar
2 eggs
2 teaspoons vanilla
1-2 tablespoons room temperature water
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 cups chocolate chips
1 cup choppped walnuts (1 1/2 if you you’re doing nuts in all the cookies, but Mom always makes half “non-nutty” for the littles)

  1.  Prepare 2 cookie sheets with baking spray, parchment or a silpat (Mom uses the wrapper from the butter to grease the sheet) and preheat the oven 350.
  2. Chop up walnuts so there are some good sized bits, but not huge chunks, otherwise known as coarsely chopped.
  3. Cream butter with sugars, then add eggs and vanilla until totally combined.  Add water and mix well.  Next Add your flour salt and baking soda (you can sift them if you want, but they are fantastic either way).  Mix until just combined then fold in your chocolate chips, and if you’re making cookies sans nuts for people who are “not enlightened” as my Mom puts it, now is the time to drop your cookies in about 2 tablespoon plops with room to spread on to your prepared sheet and while the first batch is baking, add your nuts for the next.
  4. Bake about 8-9 minutes – bake time is not important, doneness is.  You want these cookies out of the oven when they are still shiny and doughy looking in the middle, but the edges are brown at the bottom and starting to set.  If you overbake them, just give them to a neighbor you don’t like because you’ve done a terrible thing to an otherwise perfect chocolate chip cookie!  They will bake a little longer as they cool on the cookie sheet and after 10 minutes or so, move them to a cooling rack.  I would tell you to let cool before serving but that’s just adorable non-sense.  Eat them as soon as they don’t burn your mouth!  They keep for a day or two in a well sealed container, but I often end up freezing what we don’t eat the first day or two and then you can defrost them for 20 seconds and re-live that fresh out of the oven feeling.

Coconut chocolate chip cookies

I thought I had already posted these because: coconut and chocolate! I discovered that we have dozens of coconut desserts on the site, because we unapologetically insist on a blog heavily unbalanced, with some categories of bakes hardly covered and others…such as banana, peanut butter chocolate, and coconut given every possible recipe known to man because we LOVE THOSE THINGS! These cookies are the epitome of chewy, chocolatey, crisp on the edge, cookie dreaminess. You can go straight up semi sweet chocolate- but I think the milk chocolate mixed with the semi-sweet is one of the things that makes these so uniquely delicious!

1 cup butter

1 cup brown sugar

1 cup sugar

Cream until fluffy.

Add:

2 eggs, beating in one at a time

2 tsp vanilla

Add:

2 1/2 cups flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

(I find at my high elevation and dry climate a tablespoon of water helps the texture)

Mix well and add:

2 2/3 cup coconut (yes, you read that correctly)

1 cup semi sweet chocolate chips

1/2 cup milk chocolate chips

Bake at 350 for 7-10 minutes. You want the bottoms starting to brown but still a bit shiny and doughy in the middle

Coconut Macadamia Chocolate Chip Cookies

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Coconut Macadamia Chocolate Chip Cookies by twocarolines.com

These incredible cookies were first discovered by our sister Kristin who became obsessed with them at the Nordstrom’s Cafe here in coastal Orange County – they are called the “Nordie” and they are such a sensational combination with crunchy, chewy, sweet, salty and chocolatey cookie perfection.  It took her a number of trials and errors before she found a recipe that not only tasted like the Nordstrom cookie, but was even better!  The original author of this recipe is vanilla and bean – check out her rad blog.  The “Nordie” is a large cookie and it’s baked longer than traditional chocolate chip cookies to make the coconut have a nice toasted flavor, but you can also bake them less time for more chew and less crunch if you prefer.  Another bonus with these cookies is how you can easily save the dough in the fridge or freezer and just scoop and bake what you want to eat or even bake them all and freeze completed cookies until you’re presented with a situation that only an insanely delicious cookie can solve.

2 sticks unsalted butter at room temperature
2/3 cup granulated sugar
1 1/4 cup brown sugar
1 teaspoon vanilla extract
2 large eggs at room temperature
1 cup all purpose flout
1 cup whole wheat white flour (they taste great with only AP flour if you don’t have any wheat)
1/4 cup almond meal (can substitute with wheat germ, wheat bran, or just normal flour)
1/4 cup corn starch
1 teaspoon baking soda
1/4 teaspoon salt
1 cup macadamia nuts roughly chopped
3 cups shredded coconut
1 1/2 cup chocolate chips

  1. Preheat oven to 350 and line a cookie sheet with parchment or silpat
  2. Mix together the flours, almond meal, baking soda, salt and cornstarch.  Set aside.
  3. With the paddle attachment on a stand mixer, beat the butter, sugar, and vanilla until smooth, about 2 minutes.
  4. Add the eggs one at a time until totally incorporated being sure to scrape down the sides of the bowl.  Then add the flour mixture in a few batches making sure to scrape the bowl.  Last add the coconut, nuts and chocolate chips mixing on low speed until ingredients are evenly distributed throughout the dough.
  5. To make the large cookies use a big 3-4 tablespoon scoop – only about 6 cookies per pan.  Bake about 17-20 minutes until nicely browned.  You can also make smaller cookies if you want and if you do bake them for less time, like check them around 9-10 minutes.  The original cookies are darker than an average cookie with a nice crunch to the outside, but they are also delicious baked just until the bottoms are brown if you prefer your cookie more chewy and less crunchy.  Pay more attention to doneness than bake times as times vary greatly depending on how large your cookies are.

 

Recipe adapted from vanilla and bean 

Wheat Germ Chocolate Chip Cookies

Two Carolines Wheat Germ Chocolate Chip Cookies 2

I realize that this is going to be a bold statement, so you might want to sit down. This is my ALL-TIME favorite cookie. I even posted this recipe twice on my old blog, because it went through quite a few iterations to reach Peak Cookie. It’s inspired by a favorite cookie from Specialty’s in SF that my friend and I used to get all the time during work breaks/after work/whenever we could. This recipe seems fairly close but is even better, if I do say so myself. I added a lot of healthy bits and bobs, so you could probably eat them for breakfast—not that I’ve ever done that*.

*Disclaimer: I may or may not have eaten these for breakfast.

  • 3/4 cup old fashioned whole rolled oats
  • 3/4 cup whole-wheat flour
  • 1/4 cup almond meal
  • 1/2 cup ground flax seeds
  • 1/2 cup raw wheat germ
  • 1/2 cup sweetened coconut flakes
  • 1/2 cup pecans
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup butter, softened
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 tablespoons honey
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips
  • (Makes approximately 30 cookies)

Preheat oven to 400°. Grease cookie sheets or line with baking paper.

Mix oats, flour and almond meal, in a medium bowl. Add baking soda, salt, cinnamon and whisk until mixed in. Whisk in wheat germ and flax. Chop coconut and pecans very finely in small food processor (or old school with a good knife) and mix into the flour mixture.

Beat butter in a large bowl with an electric mixer until fluffy. Add granulated sugar, brown sugar, honey, egg and vanilla; beat until smooth and creamy. Add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips. Chill the dough in a refrigerator for at least 30 minutes. The dough should be semi-firm before proceeding with next step.

Use a cookie scoop to scoop out dough and arrange, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, until firm around the edges and barely golden on top, about 9 minutes. Cool the cookies for 2 minutes, then transfer to wire racks to cool.

NOTE: I think the cookies actually taste the best the next day. Also, the dough can be prepared in advance and kept in the refrigerator, tightly covered for up to a week.

-CK 1.0

Chocolate Coconut Macaroon Birdnests

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Chocolate coconut macaroon bird nest by twocarolines.com

Coconut Macaroons are the little bit messy fun and tasty sister of the French Macaroon.  The French version is always put together with expensive accessories and fancy words but the coconut macaroon is more fun and tasty, a beautiful mess of chewy goodness which makes for an ideal bird nest to hold everyones favorite seasonal candy, Cadbury mini eggs.  I was inspired by a Nigella Lawson recipe that used shredded wheat and melted chocolate for nests, which was cute, but a macaroon nest is yummier and more fun.  In my first batch I baked the eggs which made them really melty and good but they cracked so in my second I put the eggs into the nests when they were right out of the oven which worked perfectly because the hot cookies still made the eggs nice and creamy and with the chewy chocolatey cookie it’s like a little Easter miracle!

4 ounces semi-sweet or bittersweet chocolate
3 large egg whites
1/4 cup unsweetened cocoa powder sifted
3/4 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 1/2 cups sweetened dried coconut shredded or flaked.
Cadbury Mini Eggs

  1.  In a heatproof bowl melt your chocolate.  I do this in a pyrex using the microwave on defrost until the chocolate looses it’s shape and I can whisk it smooth.  If you don’t have defrost only melt in 20 second increments or you will burn your chocolate.  You can also use a double boiler if you prefer.  Set aside to cool some while you assemble the rest of your cookie ingredients.
  2. In a large bowl, lightly whisk the egg whites.  Add cocoa powder, sugar, salt and vanilla extract and whisk to combine.  Stir in the coconut and melted chocolate, making sure the coconut is completely coated with the chocolate mixture.  Cover and refrigerate for about an hour or until firm (doesn’t have to be completely firm, but at least firmed up enough to handle and shape).
  3. Preheat oven to 325.  Line 2 baking sheets with sil-pats or parchment paper.
  4. Place small mounds – I used a cookie scoop – on to your lined baking sheet spacing about 2 inches apart.  Once they are on, shape them into nests using hands or dipping a spoon into the center.  I wore some gloves and shaped them by hand.
  5. Bake 13-15 minutes or until macaroons are shiny and just set.  Remove from oven then put your eggs in while the macaroons are still hot.  Wait about 15 minutes to serve and keep leftover cookies covered.

Macaroon recipe adapted from Joyofbaking.com