Description
After falling in love with a local bakery’s coconut macaroon, I attempted to create a duplicate version at home. This is what I came up with.
Ingredients
- 1 (14 ounce) package sweetened, flaked coconut
- ⅓ cup white sugar
- 1 tablespoon all-purpose flour
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 pinch salt
- 3 egg whites, room temperature
- 8 ounces semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Line a baking sheet with parchment paper.
- Blend coconut
- sugar
- flour
- vanilla extract
- almond extract
- and salt in a food processor until combined
- about 30 seconds.
- Beat egg whites in a bowl until soft peaks form.
- Fold coconut mixture into egg whites until just combined.
- Wet your hands. Roll spoonfuls of coconut mixture between palms to golf ball-size cookies; arrange on the prepared baking sheet.
- Bake cookies in the preheated oven until coconut is slightly golden and toasted
- about 15 minutes. Transfer to a wire rack to cool
- 30 minutes.
- Line baking sheet with new piece of parchment paper.
- Melt chocolate chips in the top of a double boiler over just-barely simmering water
- stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
- Dip half of each cookie in the chocolate and place on the prepared baking sheet. Place in refrigerator until chocolate is set
- about 15 minutes.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 1 hr 20 mins
Servings: 18