Most coconut macaroons are achingly sweet, sticky mounds of semicooked dough that don't taste much like coconut. To solve these problems, we used three kinds of coconut.
Although easy to prepare, most cookie recipes are notoriously fickle. A minor ingredient change or fluctuation in oven temperature can yield unexpected results. Our goal was simple: Take two favorite ...
Three sweeteners and a slow but effective baking technique yield cookies with a satisfying crunch and a praline-like texture.
Cool is good, hot is not.
To determine if we could cheat and buy ready-to-bake cookie dough, we baked up cookies from homemade dough, cookie dough sold in the traditional log shape, and the new dough bars.
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