Recipes From Loaf Bakery: Focaccia Dough & Coconut Macaroon Nests

Coconut Macaroon Nests


3 large egg whites

1 ¼ cup granulated sugar

1-tablespoon honey

4 cups sweetened shredded coconut

½ teaspoon vanilla or almond extract

Whipped Cream

1-cup heavy whipping cream

2 tablespoons granulated or confectioner's sugar

Fresh sliced fruit

Preheat oven to 325°. Place egg whites, sugar, and honey in a metal bowl and place over a double boiler (place 1 inch of water in a saucepot and the metal bowl on top-this will cook the mixture without burning it). Stir the mixture with a spatula until the sugar has dissolved.

Remove from the double boiler and add in the coconut. Stir until combined and add the extract. Using an ice cream scoop, scoop the coconut macaroons onto a parchment-lined pan and press the middle to form a "nest."

Bake for 12 minutes then rotate for another 4 to 5 minutes. The macaroons will be completely brown on top but do not worry they are not burned! After they are baked take a spoon or the flat handle of the ice cream scoop and press down in the center of the macaroon as will have risen from baking.

Whip cream and sugar in a mixing bowl until soft peaks form. Allow macaroons to cool and place whipped cream and sliced fruit.

Focaccia Dough


5 cups AP Flour or Bread Flour

1-tablespoon sugar

1-tablespoon sea salt, plus additional for sprinkling

1 package of dry yeast or 2 ¼ teaspoons

1 cup olive oil, divided

1 ¾ cups warm water

Place flour, sugar, salt, and yeast in a mixing bowl fitted with a dough hook. Turn on low and gradually add the oil. Add water slowly making sure the dough does not become too sticky. Turn to medium speed and continue to mix for 7 to 10 minutes until dough is smooth and stretchy.

Remove dough hook and cover bowl with plastic wrap. Let the dough sit a warm place until it has doubled in size. Place dough on a sheet pan with the remaining ½ cup of oil and press the dough on the pan until it can reach the corners. (This may take some time of pressing the dough then letting it rest).

Preheat oven to 350°F. Liberally top focaccia dough with desired toppings and bake for 20 minutes or until golden brown. Remove from oven and allow to cool before cutting and serving.

Recommended Toppings:

Rosemary and Sea Salt

Basil Pesto, Spinach, Tomato, Mozzarella

Jalapeño Cheddar

Potato, Herbs, Mozzarella


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