I truly believe that coconut and chocolate were made for each other, and these macaroons are proof. Dipped in dark chocolate, the chewy sweet bundles of coconut goodness put Mounds bars to shame. Each one is a perfect "two-bite" treat just waiting to be enjoyed with a cup of tea or coffee. I only made half of a recipe, leaving me with a half can of Coco Lopez. Piña Coladas anyone?
Triple Coconut Macaroons (printable recipe)
slightly adapted from Cooks Illustrated magazine
(Makes about 4 dozen cookies)
1 can (15 oz.) can cream of coconut (I used Coco Lopez)
2 tblsp. light corn syrup
4 egg whites (from 4 large eggs from happy hens, of course)
2 tsp. vanilla extract
1/2 tsp. almond extract
1/2 tsp. salt
3 cups unsweetened shredded desiccated coconut- you can find this in the natural or organic foods section of most larger grocery stores
3 cups sweetened flaked coconut
10 ounces semisweet chocolate chips (optional) for dipping
- Preheat oven to 375 degrees.
- Whisk together cream of coconut, corn syrup, egg whites, extracts and salt in a small bowl; set aside.
- Combine both types of coconut in a large bowl; mix together, breaking up clumps.
- Pour set aside ingredients into coconut and gently mix together. Chill for about 20 minutes.
- Roll coconut mixture into small (about an inch) balls and place about 1 inch apart on parchment covered baking sheets. If you have more patience than I did, shape the balls into pyramids with moistened fingers. :)
- Bake until light golden brown, about 15 minutes. Cool on cookie sheets until slightly set, then transfer to a cooling rack to cool completely.
- Melt chocolate (if desired) in a double boiler or in microwave on 50% power. Dip the bottom of each macaroon into the chocolate and then place on parchment paper to set. Let cool until chocolate hardens.