During the past decade or so, Greenpoint has seen its share of artistic movements. Now there’s cookie art! Aneta and Jerzy Szot started out making custom cookies for their friends and family. Eventually, the popularity of their artistic creations led them to open Cookie Road, their own cookie store and bakery. Every baked good in the store is made fresh, and ranges from brownies to cakes to macaroons, and of course, cookies. The goodies are designed by the Szots, who delicately paint each with frosting, sugar or anything else that makes the pastries pretty and tasty.
The macaroons at Cookie Road prove that simple is sometimes still best. Although surrounded by more colorful and elaborate pastries, the macaroons more than hold their own, in terms of popularity. Cookie Road also serves coffee and espresso, and is a great place to spend a lunch break or a weekend afternoon in the summer.
14 oz. sweetened condensed Milk
14 oz. sweetened Coconut (shredded)
2 Egg Whites (at room temperature)
Pinch of Salt
1/2 teaspoon Cream of Tartar
1 teaspoon Vanilla (or Orange ) extract
Preheat oven to 325 F
In large bowl mix shredded coconut, condensed milk (we use “Magnolia” brand) and vanilla extract.
In another bowl whisk egg whites, salt and cream of tartar until firm picks form.
Mix careful egg whites with coconut mixture.
Drop batter onto baking sheet pan lined with parchment paper (or silicon mat), using a teaspoon or very small ice cream scoop. We scoop our batter with a small ice cream scoop into miniature size cupcake cups placed in cupcake pan.
Bake for about 25 minutes until golden brown.
They keep at room temperature for 3 – 5 days.
94 Franklin Street