You’ll have to excuse my drooling.
These delicate little darlings are the perfect “crunchy on the outside, soft in the center” cookie out there. Whoever had the bright idea to create a coconut macaroon, I thank you SO much! Not only do you have the awesome flavor of the coconut, but then you have it dipped in…….CHOCOLATE! This is my kind of cookie.:)
I got this recipe from my Aunt Karen’s food blog, Karen in the Kitchen, and oh my goodness, these little things make me want to fly out to California right now and thank her in person. But, since I am stuck in Texas, and do not have the wallet to buy a plane ticket right this minute, I must settle for this: THANK YOU, THANK YOU, THANK YOU AUNT KAREN!
Okay, on to the recipe.
- 2 egg whites
- 1/8 tsp. salt
- 1/2 c sugar
- 1/2 tsp. vanilla extract
- 3 c flaked coconut
- 1/4 all-purpose flour
- 1 c semi-sweet chocolate chips
- 1 tbsp. milk
Start by separating two eggs, you only need the whites.
Whip them with the salt on high-speed until small peaks form. Then, sprinkle in the sugar 2 tbsp. at a time, beating well after each addition so that the sugar dissolves. Beat in the vanilla. Whip until stiff peaks form.
Fold in the coconut and flour.
At this stage, you could just sit at the counter and eat it straight out of the bowl. But, we must have some self-control, and we have to wait until they’re baked.
I think it’ll be worth it.
Butter and flour a sheet tray.
Remove to a rack to cool.
In the mean time, make a double boiler and melt the chocolate with the tbsp. of milk. Remove from heat until the cookies are cooled.
When the cookies are cooled, dip the bottoms into the chocolate.
Let harden on a wax-paper-lined sheet tray in the refrigerator. Makes about 36 cookies.