If you like coconut and chocolate, you’ll love these chocolate dipped coconut macaroons. Soft tender, slightly toasted coconut cookies are dipped in semi-sweet chocolate. I also like to think of these as a ‘healthier cookie” since they don’t have any added fat. I’m sure something can prove that wrong but I prefer to live in my little illusion. They’re also pretty simple to make, even with the extra step of dipping in chocolate.
Here’s what you need:
Mix the coconut, sugar, flour and salt together in a large bowl.
You’re only going to need the egg whites, so the next thing you’ll want to do is separate your eggs. This neat little egg separator came with my measuring cups and works real slick – I never get any yolk mixed into my whites. Once you separate the eggs gently mix the whites into the coconut mixture along with the almond extract.
Drop by tablespoonful onto greased and floured (I use a baking spray with flour). Bake at 325 degrees for 20 minutes, until the edges are golden brown and lightly toasted. Transfer to a wire rack to cool completely.
Now if you just want a coconut macaroon you can stop at this point and it’s still pretty yummy.
Or you can take it a step farther and dip it into melted semi-sweet chocolate. I melt my chocolate in the microwave, because I’m usually too lazy to use a double boiler. You do need to be careful not to get it too hot though or it will seize. I start with 30 seconds and then continue in 15 second intervals stirring in between. The last little bit of melting will happen when you stir it together, so you’re going to want to stop with a few small little pieces.
Place the dipped cookies onto waxed paper and set stand until the chocolate is firm.
Reminds me of a Mounds candy bar.
- 1 pkg (14 oz) flake coconut
- ⅔ c sugar
- 6 T flour
- ¼ t salt
- 4 egg whites
- 1 t almond extract
- 1 pkg (8 squares) semi-sweet baking chocolate, melted
- Preheat oven to 325 degrees. Prepare baking pans by lining with parchment and spraying lightly with a flour cooking spray like Baker’s Joy (or grease and flour).
- Mix together coconut, sugar, flour and salt.
- Add egg whites and almond extract. Mix well.
- Drop by tablespoons onto the prepared baking sheets.
- Bake for 20 minutes until edges of the cookies are light golden brown. Cool completely on wire racks.
- Melt chocolate in a small bowl. Dip half of the cookie into the melted chocolate and place on waxed paper. Let stand at room temperature until the chocolate is firm.
- Store tightly covered.
Source: The Cookie Bible
I will vouch for these cookies! Enjoyed them at duck camp…painting camp for me. They are really really good…and kind of festive. I’ll probably bring them to many holiday events. Mom