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Sunday afternoon baking resulted in these nutella pinwheel cookies (recipe: The Galley Gourmet) and toasty coconut macaroons (recipe: Alton Brown). I made the pinwheels first, had some leftover egg whites, and then decided to make the macaroons. Both the recipes are pretty easy (especially the macaroons), although it was a little hard to work with the pinwheel dough given how quickly the heat and humidity softened it every time I took it out of the fridge. But they are both delicious – the nutella pinwheels are buttery and biscuity, the macaroons taste like perfectly crisp love letters with airy centers.

Bonus? I have another roll of unbaked nutella pinwheel dough sitting in the freezer. You betcha that is getting baked soon.

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