Turning a coconut macaroon into a pyramid is a festive way to mix up your holiday cookie plate. One more reason to love this cookie? The dough is as forgiving as play-doh: if your pyramids aren’t just right, roll them back into a ball and start over. Just remember that the trick to making them is to go low and slow—both on the stove-top and in the oven—to prevent the egg whites from scrambling. Baking guru Dorie Greenspan named these triangular pink cookies after designer Gaby Basora’s fashion label, Tucker.
Recipe information
Yield
Makes about 24 Servings
Ingredients
2
4
2
1
1
Need to make a substitution?
Preparation
Step 1
Cook first 3 ingredients in a medium sauce- pan over medium-low heat, stirring occasionally, until mixture is hot, dry to the touch, and starts pulling away from sides of pan, about 10 minutes.
Step 2
Scrape dough into a heatproof bowl. Stir in vanilla and rose extract, if using. Add 1 drop of food coloring; stir well. Press plastic wrap on top of dough. Chill for at least 5 hours or overnight.
Step 3
Preheat oven to 300°. Line a baking sheet with parchment paper or a silicone baking mat and stack it on top of a second sheet (this keeps cookie bottoms from browning too quickly).
Step 4
Roll 1 tablespoon of dough into a ball. With your fingers, pinch the ball to form a 3-sided pyramid that ends in a point. Dip into white sanding sugar.
Step 5
Bake cookies until lightly golden on top and slightly firm to the touch, 25-30 minutes. Let cool on sheet on a wire rack. DO AHEAD: Tuckers can be made 3 days ahead. Store cookies airtight at room temperature.