Since I’ve been experimenting with cookies, I’ve decided to tackle two types that are not a “traditional” cookie.
The first is Potato Candy, I never even heard of potato candy until I met my husband. His grandmother always made it when she made all her other Christmas cookies. It is really simple and would be a good way to use a little of leftover mashed potatoes. I had some natural peanut butter leftover from my peanut butter cookies and we have a lot of potatoes, so it made sense to give them a try. Now, if you want to use up a bunch of potatoes, this isn’t the way to do it; unless you want A LOT of candy. A little potato goes a long way. (I used a little more peanut butter then I probably should have, other than the oozing peanut butter, no one complained.)
The second, Coconut Macaroons. I had some coconut and just really like them, so I made them! The original recipe called for some regular all-purpose flour so I altered it to make it GF.
(Inspired from my husbands grandmother, not 100% sure how she exactly makes it)
1/2 cup mashed potatoes (about 1 medium potato)
1/4 tsp salt
1 tsp vanilla
5 cups (about a whole container) powdered sugar
1/2 cup smooth natural peanut butter (or any nut butter would work),
In a medium size bowl mix together the potatoes, salt and vanilla until combined. Start adding the powdered sugar, one cup at a time, mixing well between each cup. It will be ready when it starts to pull away from the bowl, it will have the consistency of a soft pie dough. (You may or may not use the whole 5 cups of sugar.) Split the dough into two equal a balls.
Place one ball on wax paper (or parchment) use extra powdered sugar to “flour” the surface. Roll the dough to about 1/4 inch. Spread 1/4 cup soft peanut butter over the entire surface, leaving about 1/2 inch at one long end. Carefully roll the dough into a log. Repeat with the other ball of dough. Refrigerate for at least an hour.
Slice each log into roughly 1/2 inch pieces. You will get about two dozen slices out of each log (depending on your thickness.) We store ours in an air tight container in the refrigerator, because the natural peanut butter is supposed to be kept refrigerated. I’m not sure how long they will keep since they don’t last long in our house.
(Slightly altered, from Baker’s)
5 cups shredded sweetened coconut
2/3 cup sugar
6 tbsp gluten free all-purpose flour (I used Bob’s Red Mill)
1/2 tsp xanthan gum
4 egg whites
1 tsp almond extract
Preheat oven to 325 degrees.
Combine coconut, sugar, flour and xanthan gum. Once well combined, add egg white and almond extract. Mix well .
On a parchment lined cookie sheet, line tablespoon sized balls of the mixture. You can place them fairly close since they don’t spread. Bake for about 20-25 minutes until they start to get slightly golden around the edges. Cool completely and store in an air tight container, will make about 4 dozen cookies.