Happy Holidays from UNALIGNED! Here’s a cookie recipe that sums up Lost Girl Season 4 – it’s light, it’s dark, and it’s a little nuts. Hope you enjoy them.
Lost Girl Season 4 Cookies
Chocolate Chip Almond Coconut Macaroons
These are not like most of the macaroons you’ve probably had. The typical coconut macaroon recipe uses sweetened condensed milk and makes a super-sweet, spherical and slightly sticky treat (kind of like Bo in Season 1). This recipe, in contrast, has more ingredients and the flavor is more complex and subtle. The cookies bake up flattish and slightly concave like a dome – everything is upside down.
The recipe is based on the Fannie Farmer cookbook recipe for coconut macaroons. I made some changes, though – so you might say this is Fannie Farmer fan fiction. Say it three times fast.
- 2 egg whites
- 2/3 cup sugar
- 2 TBSP flour
- pinch of salt
- 1 tsp vanilla
- 1/2 tsp almond extract
- 2 cups shredded coconut
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup sliced almonds
Preheat the oven to 325 degrees while singing “It’s gettin’ hot in here. So take off all your clothes.” Actually taking off your clothes is optional, depending on who else is in the kitchen.
Thoroughly grease two cookie sheets. I use butter, because butter is the best, but if you’re vegan, you can use any kind of oil (coconut oil is a nice choice). Take about 1/2 TBSP of butter and put it on the cookie sheet. Use two fingers to slowly spread the butter all over the cookie sheet with gentle but gradually increasing pressure. If two fingers isn’t enough, then use three or more, whatever gets the job done, until the entire baking sheet is covered evenly in a slippery layer of lubricant.
Beat the egg whites in a medium bowl until they form stiff peaks. If it gets you in the mood, think of Vex while you do this, to make sure they get nice and stiff from the beating. If this mental image isn’t helpful, then instead, when you remove the beaters from the egg whites, see if they form two peaks that look sort of like boobs wearing pasties.
This step is important – if you don’t beat the egg whites enough, then your cookies won’t hold together as well, though they will be delicious anyway.
Now it’s time to give them some sugar. Slowly add the sugar while continuing to beat the egg whites. Fannie Farmer says the sugar might not dissolve completely, but mine did. Once all the sugar has been added,
the mixture looks shiny and a little like meringue.
Add the flour, salt (make sure you give it a good pinch), vanilla and almond extract. Beat that into the mixture too. Remove the beaters. Stir in the coconut, chocolate chips and almonds with a spoon.
Drop onto cookie sheets with a teaspoon (not a measuring teaspoon, just a regular spoon). This recipe makes between 20-25 cookies, which will require two cookie sheets. The batter will be both a little runny and a little sticky, so you’ll need to use your fingers to get the right amount of dough onto the cookie sheet from the spoon. Don’t worry, you can rinse your hands afterward.
Place the cookie sheet on the top rack of the oven. Why, you ask? Because the top rack is a nice rack. I like a nice rack, don’t you? Where was I? Oh, right. Bake for 15 minutes, then remove from the oven and let them cool on the cookie sheet. This lets the edges crisp up just a little bit more without burning the tops.
While the cookies are baking, go read the episode reviews/analyses from this blog – UNALIGNED – and leave us a comment! We love feedback.
A word about the almonds – if you don’t have sliced almonds, then you can use a knife to cut whole almonds into quarters or sixths. It can be cathartic to cut up nuts with a knife sometimes.
Some people don’t like nuts in their sweet things – if so, no problem. Just leave them out – I made half the batch without almonds.
These cookies make a great dessert after you’ve enjoyed a delicious dinner of your choice, be it hot dogs, mini quiche or pizza with a six-pack. Whatever floats your boat.
They also go fabulously with any of the drink specials that the podcaster-barkeeps at Drinks at the Dal have mixed up, like the French Connection, the Crystal Virgin, or if you’re feeling particularly adventurous, Troll Bait.
If you really want to turn things upside down, then you can add 1oz melted unsweetened chocolate to the batter, and use white chocolate chips.
Episode 8 of Lost Girl Season 4 airs tonight, so you have a few hours to bake up a batch of these beauties before the show. I hear there’s a super sexy scene with a car wash and ice cream, and macaroons go fabulously with both. Bon appetit!