One cookie that we made that can be considered a petits fours sec is the coconut macaroon. When making our macaroon mixture we placed the egg whites and sugar in the bowl on a double boiler and heated it to 120 degrees. Once it reached that temperature we removed the bowl from the heat and added in the dry ingredients. We then had to put the bowl back on the double burner and return the heat to 11o degrees. After covering and letting the mixture sit for about 5 minutes we scooped the batter onto parchment paper using an ice cream scoop. Lastly we baked the coconut macaroons on double sheet pans for 12-15 minutes at 375 degrees. When they came out of the oven and cooled we had to dip them or drizzle them with chocolate. My group decided to dip some of the bottoms of the macaroons and some of the sides. If I were to do this again the only thing I would change would be the size of the macaroons because we did ours really small compared to other groups. Although, other than that they came out pretty good and tasted just as good as they looked.