Can I tell you a secret?… I have a weakness for coconut. Coconut cake, coconut cream pie, Thai curries with coconut milk, coconut macaroons, Mounds and Almond Joy. Sometimes I feel like a nut, sometimes I don’t…
When I eat an Almond Joy, I always eat the almond first so that I can savor the coconut and chocolate. That doesn’t mean I prefer Mounds… no, that would be too logical. In fact, I prefer Almond Joy. It’s two treats in one.
But anyway, I don’t eat many candy bars these days (especially with all the cookies around here lately… sheesh. Who’s idea was this anyway? Oh right. That would be me. I must’ve been feeling like a nut that day).
Even with my coconut obsession, I don’t cook with it very often. Almost never in fact, but I’m probably better off that way… see, I don’t like to share my coconut treats. If I baked coconut cake, I would eat it. All of it. Yes, I really would. And Dan would have to use the jaws of life to get me out of my apartment because I would outgrow my doorway with that much coconut in my belly. So you see, it’s best if I don’t make coconut treats at home.
Oh, those? Pay no attention to the macaroons
behind the curtain in the photos. Yeah, well… I’m weak.
Normally, I don’t consider chocolate optional, but for these delectably chewy cookies, it is almost superfluous. Then again, a little chocolate never hurt anyone.
(adapted from Orangette’s coconut macaroons… )
The outside is delicately crisp, the inside is moist and chewy. Sweet, addictive, coconuty… and mine. All mine. Well, maybe I’ll make a second batch to share.
Makes about 1 dozen.
3 cups sweetened, shredded coconut (lightly packed)
3/4 cup granulated sugar
3/4 cup egg whites (about 5-6 large… I used 5 extra large)
1 1/2 tsp vanilla
1/4 tsp almond extract
8 ounces bittersweet or semisweet chocolate, chopped
3/4 cup heavy cream
- Combine the first 3 ingredients in a medium saucepan. Stir to combine.
- Cook over medium-low heat for about 10-12 minutes, stirring regularly, until the mixture is pasty but not dry.
- Remove from heat and stir in the vanilla and almond extracts. Spread onto a large baking sheet. Refrigerate until cold, about 30 minutes.
- Preheat oven to 300 degrees.
- Using a small to medium cookie scoop (about 1/4 cup size), make mounds on another baking sheet lined with parchment paper or a silpat. (*see note)
- Bake the macaroons until golden, about 30-35 minutes.
- Optional – make the chocolate glaze: Place the chopped chocolate in a medium bowl. Heat the cream until it is very hot and steamy (but not boiling). Pour cream over chocolate. Whisk until the mixture is smooth and the chocolate is completely melted. Set the cookies on a rack over a rimmed baking sheet and spoon the glaze over them, allowing the chocolate to drip down the sides. Refrigerate until glaze has set, about 2 hours. (There will be extra glaze that you can refrigerate or freeze to use later).
- Store macaroons in an airtight container in the refrigerator or freezer.
- Make a second batch for sharing…
- Note:These cookies were really sticky when I tried to remove them from the silpat. It took patience to get them off without causing deformities… next time I might spray the silpat with a little oil before baking.