Sweet coconut and chocolate- what’s not to like?
With Tuesday’s publication of a macaron recipe, today is a fitting day to republish my macaroon recipe. With only one letter difference, these two cookies are often confused. They do start with a similar egg white base, but from there they diverge. Macarons are made with almond flour, while macaroons are made with flaked coconut. One is dry to the touch, while the other has a bit of a sticky texture. For me, they’re both a delight. Why not make a batch of each, and do some taste testing with friends and family? Seems like it could be a fun way to spend some time.
Continue reading to learn more about this recipe originally published in December 2016.
I really like sweetened, flaked coconut. There’s something about its sweetness and texture that really works for my palate. As for my husband- not at all. So, if it’s just the two of us at home (which is now most of the time), I don’t do much baking with it. Otherwise I’d need to eat the entire batch, and that’s not going to happen. However, there are ways to bake with coconut as a main ingredient: wait for the kids to come home from college or bring the baked good to the office.
In an ideal baking situation, not only would I use flaked coconut, it also would be the star ingredient. That’s where these cookies come into play. The whole focus of the cookie is the coconut- both in texture and flavor. The other ingredients add to the sweetness and add a nice amount of tenderness to the cookie.
Of course, why bake just a plain old macaroon when you can add other elements? For this batch I decided to give each a base of chocolate. Half were semi-sweet, and half were milk chocolate. Choose the chocolate that’s perfect for you, although I’d skip white chocolate. That seems far too sweet of a combination. With the appropriate base of chocolate, these cookies become reminiscent of Mounds and Almond Joy candy bars.
These cookies make a nice addition to your regular cookie platter. As they aren’t flour-based cookies, they’ll be a nice change from the assortment of sugar, gingerbread, and chocolate chip cookies you’ll find.
- 14 oz. bag sweetened, flaked coconut
- 7/8 cup sweetened condensed milk
- 1 tsp. vanilla
- 1/4 tsp. coconut extract
- 2 egg whites
- 1/4 tsp. salt
- 1 cup chocolate chips (semi sweet or milk)
- Preheat oven to 350.
- Combine coconut, sweetened condensed milk, vanilla, and coconut extract in a large bowl, stirring well
- Using a stand mixer, whisk egg whites and salt until stiff peaks form.
- Fold egg whites into coconut mixture.
- Line baking sheet with parchment paper.
- Using two spoons, scoop heaping tablespoons onto tray.
- Bake for 20 minutes or until edges and bottom are golden.
- Transfer entire parchment sheet and cookies to a cooling rack.
- When cooled, melt chocolate chips in 30 second increments in small bowl in microwave.
- Coat bottom of each cookie with chocolate. (I used a spoon to spread it.)
- Return coated cookie to parchment paper.
- After all cookies are coated, place in refrigerator to speed hardening of chocolate.
- Store cookies in a sealed container in a cool place or refrigerator.