Coconut Macaroons with Chocolate Drizzle

Photo By Bryan Kremkau

I’ve been searching for a good macaroon recipe for a very long time now. If you do a little research, you’ll notice there are many different versions of them on the internet and in cook books. Some just seem too sweet, while others I’ve tried have not come out well for one reason or another. This recipe for coconut macaroons was perfect. They have a great taste (not overly sweet) and a chewy center. What’s even more perfect is that they’re not very difficult to make.

 

Here is the recipe I used:

 

1 1/3 Cups Shredded Coconut (I used sweetened, but unsweetened would also work)

1/3 Cup Sugar

2 Tbs Flour

1/8 Tsp Salt

2 Egg Whites (At room temperature)

½ Tsp Vanilla Extract

Preheat your oven to 325 degrees.

 

In a large bowl mix together the coconut, sugar, flour, and salt. Set the mixture aside.

 

Separate your eggs and put only the whites into a medium sized bowl. You can either save the yolks for another recipe or discard. Using a stand mixer or hand mixer start whipping the eggs on a medium speed. Once the eggs start to form bubbles (similar to the consistency of bath water) add your vanilla extract to the bowl. Continue to whip the eggs until they are able to form stiff peaks (about 3-5 minutes). You’ll know you have stiff peaks when you can dip your whisk into the egg mixture and the peaks it forms do not fall down.

With a spatula, add the egg mixture into the bowl with the coconut. Gently fold the eggs into the coconut until they are completely incorporated.

Spoon the dough onto a greased cookie sheet an inch apart. For each cookie use about a tablespoon of the dough. Bake for 18-20 minutes, or until the cookies are a golden brown. Cool on a wire rack when they’re finished baking.

Optional: To make the look of these cookies a little fancier you can drizzle some melted chocolate over the top. Another idea is to dip half of the cookie in the melted chocolate and leave the other side plain. If you decide to do this, be sure to buy a good chocolate. If you just melt some chocolate chips the chocolate may turn a grayish color when it cools because of the stabilizers they often add to the chips.