Banish any thoughts about Black Friday or Cyber Monday.
December is about one thing: the holiday cookie countdown.
I got a head start here last week and those will be on my cookie plates this year for sure.
So will these.
Dark Chocolate Coconut Macaroons
What you need:
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8 large egg whites
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2½ cups sugar
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½ teaspoon salt
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2 tablespoons honey
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5 cups unsweetened shredded coconut
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½ cup all-purpose flour
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1 teaspoon vanilla extract
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8 ounces bittersweet chocolate
What you do:
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Preheat oven to 350 F.
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Mix together all ingredients except for the chocolate in a large Dutch oven.
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Cook over medium low heat, stirring and flipping over the batter gently, to dry it out, for approx 2 minutes.
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Just as it begins to sizzle ( you don’t want it to brown), take it off heat and put into a large mixing bowl to cool.
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Line 2 baking sheets with parchment paper.
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With an ice cream scoop ( I use a 1 ½ cookie dough scoop), scoop out mounds and place them close together on baking sheets. They won’t spread so don’t worry about spacing too far apart.
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Put both trays in at once and bake for 8 minutes, then rotate the trays, and bake for another 8. At this point you should check your cookies. They should be deep golden brown but you don’t want burned bottoms: continue cooking only until the top are golden-up to 2 minutes more depending on your oven.
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Remove from oven and cool completely.
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Chop the chocolate then melt chocolate in a double boiler, or in a bowl set over simmering water, stirring constantly.
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Dip cookies into the chocolate and rest them on parchment lined sheet pans, chocolate dipped side down. Keep them in refrigerator until the chocolate has hardened.
2 Comments
Hi Anne,
love the look of these. We’ve got gluten intolerance chez moi – do you think the flour is essential here? or I could get by with GF flour?
thanks – happy December! t
Never made it without flour but I have substituted ground almonds in a similar recipe and that should work fine.