Pichet Ong’s incredibly easy Coconut Nutella Almond Macaroons

Earlier this week, Pichet Ong–one of my favorite pastry chefs–opened a little cafe not too far from where I live. It’s called Spot, looks incredibly sweet, and I’m dying to try it. Thanks to the pre-Thanksgiving work blitz I always repress, I missed the opening party. And I think the likelihood of me making it down there (or out of my apartment) before December is slim.

So I got the next best thing: A recipe to mess around with. Two things I especially loved about this one: 1) It’s supereasy. Unlike “macarons”–the multicolored sandwich cookies I’m seeing everywhere–”macaroons” are fast and no-headache, yet they impart the same almond-and-egg-white goodness. I feel like this is something I could actually get out the door and to a holiday party without killing (or at the very least, demoralizing) myself. 2) There’s some serious sweet-salt action going on. What better, I ask you? The details, after the jump.

Pichet’s Coconut Nutella Almond Macaroons (makes 12 cookies)

Ingredients

2 egg whites (60 grams)

½ cup sugar (95 grams)

1/8 teaspoon salt

1/2 teaspoon vanilla extract

2 tablespoon AP flour (15 grams)

1+1/2 cups shredded coconut, unsweetened (150 grams)

1/3 cup nutella (130 grams)

1/4 cup almonds, toasted (28 grams)

1/8 teaspoon coarse salt (Pichet suggests maldon salt, which is made with extremely traditional methods. Really interesting!)

Procedure

1) Whip egg whites with sugar and salt till frothy.
2) Whisk in vanilla and flour until well combined, and fold in coconut.
3) Spread onto a sheet pan lined with parchment and place another piece of parchment on top. Using a rolling pin roll the batter until it is about 1/4” thick and evenly spread.
4) Bake in preheated 325 degree oven until top is toasted and dry to touch.
5) While macaroon is still warm, cut into rectangular pieces. Let cool until room temperature and spread nutella on the cookie.
6) Sprinkle toasted almonds on top all over the macaroon, followed by maldon salt.