More "Cloud Cookies"
These were from the Confident Kitchen's recipe, but I can't go along with calling them the most fabulous cookie ever. It's possible I overbaked them: my oven is slow and most things take a few minutes longer than their recipe says, and I'm leery about the line between "moist & chewy" and simply underbaked, so they were in for about 14-15 minutes instead of the recommended 10-13 minutes. I made 1-1/2 times the recipe, using a 12 oz. bag of bittersweet/dark chocolate chips, and that made 5 dozen small cookies around 1-1/2" in diameter once baked. These don't spread nearly as much as the first type of "cloud cookies", staying fairly well in the initial shape except for opening in cracks. They're also very good cookies, don't get me wrong, with the inside tasting a lot like a cake-type brownie. Makes me want to add chopped nuts to the next try. :-)
"Tres Leches Coconut Macaroons": Now with Ginger!
The other test was of Chef Keem's macaroons. These really are awesome. I made 1/2 recipe and smaller cookies than suggested, about 1-1/2" to 2" in diameter, which made about 4 dozen cookies. With my slow oven, they took about 20 minutes to carmelize on the bottom at all, so while the first batch was baking, I decided to try something different. I sliced about a half-cup of crystallized ginger and added that to the remaining batter (so, about 1/4 of the original recipe), and baked the second batch with that addition. Turned out fantastic; the ginger went so well with the coconut that I'm definitely doing it again.
This is a very, VERY easy recipe, too. You don't need a stand mixer, just make it in 1/2 batches, though even those need a very large bowl. It's a very sticky mixture, so some sort of scoop, or melon baller, or a 1/8-cup measure, etc., will help in forming the macaroons. The result is also very, VERY sweet (which is another reason the ginger is welcome). The recipe says to use regular sweetened coconut, but I'll try to find unsweetened flaked coconut and see how well that works.