Chocolate Dipped Coconut Macaroons
These are definitely one of my favorite cookies -- the best, fresh tasting sweet treat around! These get a nice crunchy toasted exterior with a chewy soft inside. Oh they are simply heaven!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
sweetened shredded coconut
from about 8 large eggs
pure vanilla extract
bittersweet or semisweet chocolate
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone baking mat and set aside.
In a heavy saucepan, combine all of the ingredients and mix thoroughly. Place over medium heat and cook, stirring constantly while scraping the bottom of the pan to prevent scorching, until the mixture is fairly dry and stiff, about 10 minutes. Remove from the heat.
Using 2 tablespoon ice-cream scoop, scoop up level portions of the mixture and place them about 1 inch apart on the lined baking sheets.
Bake in the 350 degree oven until the macaroons are golden brown, about 20 minutes, rotating trays halfway through baking.
Remove the baking sheets to a wire rack to cool for about 5 minutes, then peel the macaroons from the parchment or baking mat, place them directly on the rack, and let cool completely.
Place chopped chocolate in a small bowl, and microwave in 30 second increments, stirring after each time, until chocolate is smooth and melted. Dip half of each cookie into the melted chocolate, hold it briefly over the bowl to catch any drips, and place the dipped cookie on a tray lined with parchment paper or a silicone mat. Repeat with remaining cookies. Transfer the cookie sheet with the dipped cookies to the refrigerator, and chill the cookies until the chocolate is set, about 30 minutes. Remove the cookies from the refrigerator and let come to room temperature before serving.
The macaroons may be stored in an airtight container at room temperature for up to 3 days.
Makes 21 cookies
Adapted from Afternoon Delights Coffeehouse Favorites: Cookies, Coffee Cake, Brownies, Bars, Scones and More