light and airy, very flavorful
Ever since a friend posted a picture of coconut macaroons yesterday, I’ve had this “cookie” on my mind. Coconut macaroons aren’t really a cookie, they are really more a confection in it’s classic sense. They don’t have a cookie batter. It is really just coconut, egg whites and sugar. Could I make a hybrid cookie/macaroon that had a little bit of substance to it yet didn’t destroy the light and airy texture?
I think this is really more appropriately called a little tea cake – a perfect gem for your afternoon cup of tea. But, if you can’t wait, as I just didn’t, you can have them for lunch!
Lemon Coconut Mascarpone Tea Cakes:
4 egg whites
1/2 tsp cream of tartar
1 tsp almond extract
1/2 cup flour
1/2 cup sugar
1/2 tsp baking powder
1/4 tsp salt
1/2 cup mascarpone
zest of 1 1/2 lemons
2 cups sweetened coconut
sliced toasted almonds, crushed with your hand
Preheat oven to 375F. Line 2 baking sheets with parchment paper.
Beat egg whites, cream of tartar and almond extract just until stiff peaks form. Whisk together in a medium bowl, the flour, sugar, baking powder, salt and lemon zest. Remove bowl from mixer and with a rubber spatula fold in half of the flour mixture slowly and gently. Then fold in the remaining half. Fold in the coconut, half at a time. Finally, fold in the mascarpone. Scoop with a small ice cream scoop onto a baking sheet lined with parchment paper. Sprinkle liberally with crushed almonds. Bake for 15 minutes or until firm and lightly browned.
Enjoy!
nesting on our side door <3