Friday Q&A: Brad's Recipe

Flaked Coconut
Q: The optional evening session we had with Brad during the YFHA intensive, where he talked with us about what aging is and what is really understood about the aging process—and patiently answered all our questions—was really wonderful. But even more wonderful were the cookies and brownies that he made for us! Would it be possible for him to give us his recipes?

A: So glad you liked the optional session on aging! That was something we put together at the last minute, when Brad generously offered his time. And I can't blame you for wanting his recipes because they are truly excellent. Fortunately, he's happy to share. To start, here's the macaroon recipe.—Nina

Chocolate-Chip Macaroons (Accidentally Gluten Free) 

These are five ingredient macaroons. Because they are so simple, the quality of ingredients is key. Be sure to use unsweetened coconut, which you can find at a health food store. And if possible use the thick-cut flaked coconut (we know you all loved that), rather than the thin shreds. Also splurge on high-quality chocolate chips. Finally, the almond flavoring is what really takes it to the next level so don't omit that! 

Ingredients

2 large egg whites (about 4 oz.)
160 grams white sugar (about 1 cup)
225 grams flaked or shredded unsweetened coconut (about 3 cups)
1/2 teaspoon almond flavoring
1/4 teaspoon kosher salt
130 grams small semisweet or bittersweet chocolate chips (about 1 cup)

Instructions 
  1. Preheat oven to 350. 
  2. Line two baking sheets with parchment. Beware: You need parchment paper (not wax paper) or the cookies will stick.
  3. In one large bowl, whip the egg whites for about 20-30 seconds first, just to get them a little foamy.  Then slowly add the sugar and salt, and beat for another 20-30 seconds until its smooth and thickened a little.
  4.  Now add the flavoring and coconut.  Mix well, then fold in the chocolate
  5. Using a large spoon scoop cookies on each baking sheet. Use wet fingers to shape scoops into lightly heaped rounds.
  6. Bake 15 minutes and rotate pans. 
  7. Bake about 8-12 minutes more or until the coconut is nicely golden. If you like the coconut darker, leave them in the oven a few minutes more. (When Brad bakes in a convection oven, he sets the oven to 330 F, and the cookies are usually done after a total of 20 minutes.)  
  8.  Let cool on the parchment.
  9. You will have to peel the paper from the cookies, but they will come off. Move to a rack to cool completely. 
  10. Store in an airtight tin with parchment between the layers.
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