|Amazon Price||New from||Used from|
When I tell people I own Sweet Melissa’s, they often say “Oh! I love your macaroons!” You want an easy recipe? These are easy. Really easy.
Makes 2 dozen cookies
6 ounces best-quality solid semisweet (58%) chocolate
One 14-oz. bag sweetened coconut
Zest of 1 orange
1 cup sugar
3 large egg whites
Before You Start
Position a rack in the center of your oven. Preheat the oven to 325 F. Line a cookie sheet with parchment paper or aluminum foil.
1. Using a serrated bread knife, finely chop the chocolate. Set aside.
2. In a large bowl, combine the coconut and zest, and rub together with your hands. (This will break up the coconut and release the orange oils.)
3. Stir in the sugar and chocolate to the coconut and mix to combine. Add the egg whites. Use your hands to mix until everything is coated and the egg whites are distributed evenly.
4. Using a 1-oz cookie scoop, firmly pack the dough into the scoop and unmold about 2 inches apart onto the prepared cookie sheet. Bake for 25-30 minutes, or until the cookies are golden brown. Remove to a wire rack to cool completely.
The cookies keep in an airtight container at room temperature for up to 3 days. For longer storage, wrap in plastic wrap and refrigerate for up to 5 days, or freeze well wrapped in plastic wrap and then aluminum foil for up to 3 weeks. Do not unwrap before defrosting.
If you want to, make the cookie base up to 1 week ahead! Just keep it in an airtight container in the refrigerator and bake the cookies when you have time. (These just keep getting easier.)
Alternative: Lemon Coconut Macaroons
Omit the chocolate and the orange zest. Add the zest and juice of 1 lemon to the coconut and use only 2 egg whites. The recipes makes slightly fewer cookies, about 20 altogether.
Sour Cherry Pie with Pistachio Crumble
My talented friend Andrea Lekberg created this pie during her tenure as pastry chef at Sweet Melissa's. Lucky for us! It is my favorite pie, and one of the best-selling pies in the shops.
For the Piecrust
1/2 recipe Flaky Pie Dough (page 137)
For the Pistachio Crumble
1/2 cup all-purpose flour
2/3 cup whole oats, ground to a flour in a food processor (yielding ½ cup oat flour)
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
3/4 cup shelled unsalted whole pistachios, coarsely ground in a food processor or chopping medium fine by hand
6 tablespoons unsalted butter, melted and cooled
For the Sour Cherry Filling
3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon kosher sale
2 1/4 pounds fresh sour cherries, pitted, or 2 pounds frozen sour cherries, partially thawed
To Prepare the Piecrust
Roll out the pie dough into a round 14 inches wide and 1/4 thick. Gently fit into a 10-inch pie plate. Fold the edges under and crimp. Refrigerate until firm, about 30 minutes.
To Make the Pistachio Crumble
1. In a medium bowl, combine the all-purpose flour, oat flour, sugar, cinnamon, salt, and pistachios.
2. Stir in the melted butter and mix gently to combine.
Before You Make the Filling
Place a rack in the bottom third of your oven. Preheat the oven to 350°F. Line a cookie sheet with parchment paper or aluminum foil.
To Make the Cherry Filling
1. In a small bowl, whisk together the sugar, cornstarch, and salt.
2. In a medium bowl, place the cherries and sprinkle the flour mixture over the top; mix gently to combine. (If you are using fresh cherries, the natural sweetness can vary. Taste the mixture to see if you need more sugar than is called for.)
3. Pout the cherries into the unbaked pie shell.
To Complete the Pie
1. Sprinkle the pistachio crumble evenly over the top of the cherries.
2. Place the pie plate on the prepared cookie sheet. Bake for about 1 hour and 10 minutes, or until the juices are bubbling and thick. Remove to a rack to cool to room temperature before serving.
Fruit pies are best eaten the day they are baked.
I received this book as a gift. This book I actually expected to be able to part with easily as I have quite a few baking books and honestly don't do as much baking as I should... Read morePublished 14 months ago by deborah
This book is not what I expected. I was looking for recipes that use Lemon Balm (sweet melissa) herb. But a facinating book with lots of yummy recipes. Read morePublished on April 4, 2013 by Rebecca Kendall
Purchased this book as a gift for my niece. She absolutely loves it. She has tried many of the recipes and looking forward to the rest. Great pictures... Read morePublished on January 28, 2013 by Denise L. Lennon
I think this is a good baking book, but I would like to find more basic baking skill, rather than start from complex one.Published on November 2, 2011 by Faith
I LOVE LOVE LOVE this book, however my baking results so far have been less than spectacular.. I bake often but have never had so many problems. Read morePublished on September 25, 2011 by J. Harrison
I bought this book thinking I would give it to a friend for her birthday last September, but I ended up keeping it and am very glad I did! Read morePublished on December 13, 2010 by Parisanne20
I am very impressed with the recipes in this book, but I am disappointed that they're not illustrated. Read morePublished on July 9, 2010 by Elizabeth B. Howard
I don't like to post reviews before I've actually tried a recipe from the book. So last week I made the Black Bottom Brownies (which I've been DYING to try since I bought the book)... Read morePublished on February 1, 2010 by Vivienne Sands
I received this as a gift from a friend who loved visiting the Sweet Melissa store. If you like reading cookbooks, this one is a delightful read. Read morePublished on December 20, 2009 by wellreadwoman