This post is sponsored by Everywhere Agency on behalf of Macy’s; however, all thoughts and opinions expressed are my own.
I love to try new recipes (especially when it comes to sweets!) and today I’m sharing a delicious recipe from Macy’s Culinary Council Chef Marcus Samuelsson. I decided to recreate his cardamom-coconut cookies recipe, as it is easy to make and it has one of my favorite ingredients–coconut! Other recipes that I would really love to try are his famous Helga’s Meatballs and adult milkshakes
I personally loves these cookies as they remind me of the traditional Dominican coconetes; but unlike the coconetes, these cookies are flourless which makes them perfect for everyone to eat.
A little bit more about the chef…
Photo credit: Macy’s Culinary Council
Marcus Samuelsson is an acclaimed chef and food author. The James Beard Foundation name him the best chef in New York City in 2003. Also, in 2009, he hosted the first state dinner for president Barack Obama. Chef Samuelsson is also the owner of the Red Rooster in Harlem, which in 2012 was awarded best neighborhood joint by Time Out New York.
Meet the chef!
Chef Marcus Samuelsson will be at Macy’s Jersey City November 15 at 6:00 pm and I can’t wait to join the celebration in the opening of his new restaurant–Marcus B&P. We will have a great evening while sampling delicious foods from his restaurant!
RSVP here for a seat at his talk and receive a $10 dollar Macy’s gift card, a $10 dollar Marcus B&P gift card and the best gift of all! a copy of Red Rooster Cookbook: The Story of Food and Hustle in Harlem which Chef Samuelsson will sign during the event!
So, will I see you there? I hope so! In the meantime get inspired with these cookies!
Recipe for Cardamom-Coconut Cookies
- 2½ cups unsweetened shredded dried coconut
- 3 tablespoons of butter
- 2 large eggs
- ¾ cup sugar
- ½ teaspoon ground cardamom
- ½ teaspoon ground ginger
- Preheat oven to 350 F
- Line 2 baking sheets with partchment paper.
- In a saucepan, melt the butter over medium heat. remove form heat, add the coconut and mix well with a rubber spatula, coating the coconut evenly with the butter.
- In a large bowl, using an electric mixer, beat the eggs on medium speed until blended.
- Add the sugar to eggs and continue mixing until combined. Increase the speed to medium-high and beat until light and fluffy.
- Using the spatula, gently fold in the coconut and butter mixture, cardamom and ginger.
- Drop the dough by rounded teaspoons onto baking sheets, spacing the batter about 1½ inch apart.
- Bake for 8 to 10 minutes, until cookies are pale gold.