Always a hit when tucked inside boxes of Christmas sweets, these are a rich, sweet, chewy cookie that is almost a candy. The
bittersweet chocolate balances the sweetness of the coconut and the
flavors work very well together. I've made these macaroons at
Christmastime for the past 3 years. If you love coconut anywhere near as much as we do, you will absolutely fall in love with these cookies.
*
These cookies freeze perfectly. I tuck them into freezer-safe ziplocs
and remove as much air as possible. I've frozen them for up to two
months at a time and they taste the same as fresh each time. Simply thaw
at room temperature for about an hour before serving.
Dark Chocolate Dipped Coconut Macaroons
recipe from Two Peas and Their Pod
Yield: 18-20 cookies
2/3 cup sweetened condensed milk
1 egg white
1 1/2 teaspoons vanilla
1/8 teaspoon kosher salt
3 1/2 cups sweetened coconut
6 ounces bittersweet chocolate, I used 60% dark chocolate Ghiradelli chips
Preheat
the oven to 325 degrees. Line two baking sheets with parchment paper or
silpat mats. In a large mixing bowl, combine the milk, egg white,
vanilla and salt. Stir to combine well. Add the coconut and stir again.
With
a medium size scoop or a couple of spoons, scoop 1 1/2 - 2 tablespoon
size mounds of the coconut mixture onto the baking sheets. Once the
cookies have all been scooped onto the sheets, use your hands to press
them firmly into mounds that have a peak at the top.
Bake
for 15 - 20 minutes, until the coconut looks toasted on top of the
cookies and they are lightly browned. If you are baking both sheets at
the same time, rotate the trays half way through the baking time. Remove
from the oven and cool for at least 5 minutes on the baking sheets. The
cookies should be firm and set. Remove to a wire rack to finish
cooling.
Once the cookies are completely cool, melt the
chocolate in a small glass bowl. Microwave the chocolate at 50% power,
stirring every 30 seconds. Once it is smooth and completely melted, lay
out a fresh sheet of parchment or wax paper on a baking sheet. Dip the
bottom of each cookie in the chocolate and then place the dipped cookies
on the paper to dry.
Place the finished cookies in the
refrigerator to harden or allow them to harden at room temperature. You
can drizzle the cookies with extra chocolate if desired. Store the
macaroons in an airtight container in the refrigerator. Enjoy!
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