I have a problem…
It all started when I entered the Stinson Beach General Store, and I spotted a macaroon the size of my face.
For the past two weeks, since I left California, I’ve been dreaming about biting into the chocolate of a coconut dipped macaroon.
And as I always say, follow your dreams…
Now, I did have some awesome pictures of golden coconut, and fluffy egg white clouds for your entertainment…
…until that is, my camera flew off my bed, and some how they were all deleted.
Luckily, I had some extra macaroons hiding in a cabinet where no one could devour them in case such an incident occurred.
Growing up in a household where everything in the fridge had a disclaimer: “Eat this and I’ll eat you!, I learned at a very young age how to hide food.
Hey, it’s survival.
My skills paid off, and I saved just enough to dip another batch of macaroons into a heavenly bath of dark chocolate.
If you’re looking for a chewy cookie to satisfy your coconut craving, these are the perfect fit. Also, to all those coconut haters out there, give this cookie a go. She won’t over power you with her coconut flavor, and her dark chocolate will certainly make you come back for more.
They are super simple, require only 5 ingredients you probably already have, and bake in no time at all. Plus, you’ll impress your friends with ’em.
I mean just look at these sassy cookies.
Baking makes friends.
Recipe adapted from Joy the Baker
4 large egg whites
pinch of salt
1/2 cup sugar
12 ounces sweetened shredded coconut, toasted
1 cup of your choice of chocolate chips (I used milk chocolate and dark chocolate)
Preheat oven to 350 degrees F. Place coconut on a baking sheet, spread out evenly and place in the oven. Return to the oven every five minutes to stir the browning coconut. Once evenly browned, after about 15 minutes, remove from the oven and allow to cool.
In a mixer fitted with a whip attachment. whip egg whites and salt until they become white and begin to stiffen. Add sugar in 3 parts. Continue to whip until the egg whites are very stiff. Fold in toasted coconut.
On parchment lined cookie sheets, drop a teaspoon of the mixture leaving 1 to 2 inches around each cookie. Place into the oven and bake for 15 to 20 minutes. The outside should be golden brown but the insides should still be moist.
Place chocolate chips in a heatproof bowl. (or microwave, but be careful not to burn it! Burnt chocolate taste, well burnt) Place bowl over a pan of simmering water so that the bottom of the bowl does not touch the simmering water. Allow to melt. Stir until loose and creamy. Partially dip the macaroons in the chocolate then allow to cool and harden on a parchment lined sheet.
To speed up the hardening of the chocolate, I placed mine in the freezer, or you can put it in the fridge. Just don’t forget about them! You wouldn’t do that though…