So, this is the culprit. This is the cookie that took me from a coconut hater to a coconut lover. It’s so delicately coconutty (is that a word?), and the semi-sweet chocolate dipped bottom balances the sweetness of the crunchy coconut perfectly.
If you look really closely, you can see little black flecks. Do you see them? Don’t worry, it’s not dirty or anything. That’s the vanilla bean paste that I used. It’s a stronger flavor than the usual vanilla extract.
The best thing is these things are quite easy to make. Try them out and let me know what you think.
Beat the egg whites, salt and sugar.
Until you get medium peaks like this.
Fold in your coconut and flour gently.
Until well blended.
Spoon them out onto parchment paper.
Bake to a golden brown, or until your kitchen smells like coconut.
Once they’ve cooled, dip each macaroon into melted chocolate and don’t let your husband get near them until the chocolate has hardened.
You can tell I didn’t do a very good job of that!
Chocolate Dipped Coconut Macaroon Cookies
2 egg whites
1/8 teaspoon salt
1/2 cup sugar
1/2 teaspoon vanilla extract
3 cups flaked coconut
1/4 cup all-purpose flour
1 cup semi-sweet chocolate
Grease and flour baking sheets and preheat oven to 300°.
In a small bowl with hand-held mixer, beat egg whites and salt at high speed until soft peaks form. Sprinkle sugar in, 2 tablespoons at a time, beating well after each addition until sugar is completely dissolved. This will take a few minutes after each addition of sugar. (Whites should be in stiff glossy peaks by the time you’re done.) Beat in vanilla. With a rubber spatula, fold in coconut and flour.
Drop coconut by teaspoonfuls about an inch apart onto the prepared baking sheets. Bake at 300° for 20 minutes, or until lightly browned. With spatula, carefully remove cookies to rack to cool.
Melt chocolate in heat-proof bowl in microwave at 30 second intervals. Take out and stir until completely melted. Dip cookie and place on wax paper to allow to dry.
Makes about 36 cookies.