I’ve never been a big coconut fan, but I love macaroons. That is to say, I love my macaroons, with the finely shaved coconut and dark chocolate chips. I bet you’ll like them, too.
4 egg whites
8 oz shredded, unsweetened coconut (I use Let’s Do Organic!)
3/4 cups granulated sugar
1 Tbsp water
2 tsp vanilla extract
1/4 tsp almond extract
1/4 tsp sea salt
1 cup dark chocolate chips (if you can find the
Ghirardelli mini dark chocolate chips, invest!)
- Combine all ingredients in a large bowl; it’s a lot of coconut, so just be diligent about mixing it well. Let the mixture sit for 20 – 30 minutes so the coconut will soften a bit.
- Heat your oven to 350 degrees and prepare your cookie sheets with parchment paper.
- You can spoon your macaroons on to the cookie sheets, or if you wet your hands to keep the mixture from sticking, you can shape them a bit. They’re pretty dense, so they don’t really spread out while cooking. I can usually get about 2 dozen cookies, so depending on what size drops you use, you can vary considerably. My son would prefer if I just made him four. 🙂
- Bake your cookies for about 10 minutes at 350 degrees, then reduce the heat down to 325 and bake for another 15. Baking times, for whatever reason, vary in my convection oven, so it’s likely you’ll need to find your sweet spot, too. You’ll know it’s time to reduce the heat when the edges get a little golden, and you’ll know they’re done baking all together when they’re not opaque and gooey anymore. You don’t want them to be browned, crunchy cookies; they’re chewy and crisp on the outside, moist on the inside. “Done” tends to be a little more art than science with this cookie.
- Let them cool completely before you store them. We usually put them in a container the day we make them, but store them in the microwave uncovered overnight. On the second day we cover them, and they usually last about three or four days at most. My mom likes them cold out of the fridge. Go figure.
They also make a nice thank you gift, too.