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Recipe Thursday-Coconut and Chocolate Macaroons

Posted on January 19th, 2012 | Posted in Cookies, Recipes

For my parents’ 40th wedding anniversary party I wanted to make something that my Mom would love, which is anything with coconut in it. Ever since I was young my Mom was always drawn to coconut desserts. So I figured why not make what I would say is the epitome of coconut desserts-Coconut Macaroons. I had never made them before, but have enjoyed them many a time. So after searching a variety of recipes I settled on this one!

Coconut Macaroons are crunchy on the outside a deliciously chewy on the inside. I made a variety of batches that had some with vanilla flavoring, almond flavoring, and chocolate dipped!

Chocolate dipped Coconut Macaroons

Yield 30 Cookies
Ingredients

4 large egg whites (EGG011)
1 cup sugar (991842)
¼ teaspoon salt (991861)
1 tablespoon honey (991621)
2½ cups coconut (991905)
¼ cup flour (991867)
½ teaspoon vanilla or almond extract (NFC1055/NFC1092)
2 ounces bittersweet or semisweet chocolate, chopped (NCC1411)

Method

In a large skillet, mix together the egg whites, sugar, salt, honey, coconut and flour.

Heat over low-to-moderate heat on the stovetop, stirring constantly, scraping the bottom as you stir.

When the mixture just begins to scorch at the bottom (about ten minutes), remove from heat and stir in the vanilla. Transfer to a bowl to cool to room temperature.

(At this point, the mixture can be chilled for up to one week, or frozen for up to two months.)

When ready to bake, line a baking sheet with parchment paper or silicone baking mat and preheat the oven to 350 degrees F.

Form the dough into 1 1/2-inch mounds with your fingers evenly spaced on the baking sheet. Bake for 18-20 minutes, until deep golden brown. Cool completely.

To dip the macaroons in chocolate, melt the chocolate in a clean, dry bowl set over a pan of simmering water (or in a microwave.) Line a baking sheet with plastic wrap. Dip the bottoms of each cookie in the chocolate and set the cookies on the baking sheet. Refrigerate 5-10 minutes, until the chocolate is set.

Recipe adapted from From Ready for Dessert (Ten Speed)

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