It’s been gloomy here in Southern Oregon lately, not that I’m complaining. It’s great weather to plant seedlings outside, and I’ll use any excuse to sip tea all day. These cookies are one of my favorites to munch on with a cup of English Breakfast and a good read.
Chocolate Dipped Coconut Macaroons
Yield: About 20 Cookies
4 cups Shredded Coconut
6 Tablespoons sugar
1/2 teaspoon Salt
3 Large Egg Whites
1/2 teaspoon Vanilla Bean Paste
Preheat oven to 325F. Line a large cookie sheet with parchment paper and spray with cooking spray. In the bowl of a food processor, combine coconut, sugar, and salt. Pulse until coconut pulls away from the blade and up the sides of the bowl, about 30 seconds. If food processor is large enough, add egg whites and vanilla. Pulse until all of the ingredients are incorporated, about 15 seconds. If using a small food processor, whip egg whites and vanilla bean paste in a separate bowl until combined, and then add the pulsed coconut/sugar mixture. Scoop using a 1 Tablespoon cookie scoop onto the sprayed sheet pan. Bake for 25-30 minutes on the center rack of the preheated oven, or until cookies are medium brown all over and firm to the touch. Allow to cool completely on sheet pan at room temperature before dipping.
1 cup (6 oz) Chopped Dark Chocolate, preferably Dagoba 74%
1/3 cup Heavy Cream
2 cups (12 oz) Chopped Dark Chocolate
1 Tablespoon plus 1 teaspoon Coconut Oil
Combine all ingredients (for both variations) in a microwave safe bowl. Heat at 50% at 30 second to 1 minute intervals, decreasing time as chocolate melts. Once fully melted, dip the macaroon bottoms into the chocolate and place back onto the lined sheet pan. Allow to set at room temperature or in the fridge until chocolate is no longer tacky. Store at room temperature in a single layer in an airtight container for up to 1 week.
*Recipe adapted from Martha Stewart’s Raspberry Macaroons in Chocolate Shells Recipe*