Coconut Macaroons

I should probably just call this a coconut cookie instead of a macaroon to avoid confusion.  There are so many different types of macaroons.  I am a huge fan of French macaroons with fruit fillings or the delicate sugar, coconut macaroon, but if you have a serious craving for coconut, this is the recipe to try.  Instead of being extremely delicate or overly sweet, this cookie is chewy and substantial. 

When the cookie is dipped in chocolate it is very much like a candy bar.  When it is made with chocolate and it is baking in the oven, it becomes its own form of aromatherapy - an amazing chocolate indulgence. 

I have not decided which is the best:  the plain coconut macaroon, the macaroon half dipped in chocolate or the chocolate macaroon.  I suggest trying all three.

RECIPE #9 (from 10 Pounds of Chocolate Chips)  

Coconut Macaroon

2 large egg whites
1/8 teaspoon salt
1/4 cup granulated sugar
3 cups shredded sweetened coconut (see note below)
1 teaspoon vanilla extract

Chocolate Topping
1/2 cup chocolate chips
1 teaspoon butter

Beat egg whites and salt until soft peaks form.  Add a few tablespoons of sugar and continue beating until glossy and stiff.  

Carefully fold in the rest of the sugar, the coconut and the vanilla. If you are making chocolate macaroons, see recipe below**

NOTE:  For my friends visiting this site from other countries, I am not certain how the coconut is sold where you live, but in the US it comes in a plastic bag and it is usually found with other baking supplies (like chocolate chips).  It is sometimes referred to as coconut flakes.  It often comes unsweetened, but for this recipe use the sweetened coconut flakes.

Drop by tablespoons onto a parchment lined cookie sheet, spaced about 1 1/2 to 2 inches apart.  Twelve cookies can easily fit on a 12x17 inch baking sheet.

Bake 300 degrees for about 20 minutes.  Cool on the cookie sheet.  Makes about 20 cookies.

Chocolate Topping for Half Dipped Macaroon
Melt 1/2 cup chocolate chips with about 1 teaspoon butter.  Dip half of the cookie into the melted chocolate.  Place dipped cookies in the refrigerator for about 5 minutes or until the chocolate is set.

**Chocolate Macaroon

For chocolate macaroons, melt 1/2 cup chocolate chips.  Make the Coconut Macaroon recipe as directed above except decrease the coconut to 2 3/4 cups. Fold in the cooled, melted chocolate at the same time as the coconut.  

Space the cookies a little bit further apart on the cookie sheet because the chocolate macaroon will spread more than the regular macaroon since it has less coconut.  

Bake 300 degrees for about 18 minutes.

The inside of the chocolate cookie has a slightly gooey, intense flavor from the melted chocolate.  It is delicious.  Use a high quality chocolate to create an even more decadent dessert.