Parchment Paper and Martha

There's something so clean, crisp, and correct about parchment paper. Its smooth waxy surface and the satisfying crunch it makes when torn are so inviting. While aluminum foil feels crass, plastic wrap trashy, and wax paper excessive, parchment paper is just...right. I didn't understand its uses and merits until I began really baking and following cookbooks several years ago. A meltdown (painful pun intended) with a batch of chocolate chip cookies and some wax paper was my wake-up call. Overnight, I became parchment paper's biggest advocate.

This month's Martha Stewart Living has a delicious recipe for coconut macaroons--featuring, of course, parchment paper--which just seemed right for this blustery nigh-on-spring Saturday afternoon. The crisp exterior and chewy insides of these little morsels are both light and indulgent. I made a double batch to bring to a friend's birthday party, wrapped in a brown paper box with dotted tissue paper.
I am huge fan of Martha Stewart, although I know many love to hate on her, but I really admire her sensibility, creativity, and vast knowledge of all things domestic. She's also incredibly outspoken and doesn't take any b.s. And she knows her cookies. Trust me, these are incredible! The crunch from the almond pieces and the little spots of coarse sea salt add a refined texture to this simple dessert. I highly recommend them, just in time for Passover, and they are super simple to make.

Martha's Coconut Macaroons
(makes 16)
2/3 cup sugar
2 egg whites
2 cups unsweetened coconut flakes
1/4 cup almonds, coarsely chopped
1 tsp. vanilla extract
1/2 tsp. almond extract (my addition)
Pinch coarse sea salt

1. Preheat oven to 350. Line a cookie sheet with parchment paper.
2. Whisk together the egg whites and sugar in a large bowl until well combined.
3. Add the rest of the ingredients. Stir well.
4. Form into 2 Tbsp-sized mounds (you can really pack it together in your hands) and place 8 on each cookie sheet.
5. Bake about 15 minutes until golden on the bottoms and sides.
6. Cool 5 minutes on the cookie sheets and then transfer to a wire rack to finish cooling.