After falling in love with a local bakery's coconut macaroon, I attempted to create a duplicate version at home. This is what I came up with.
Ingredients
- sweetened, flaked coconut: 1 pack (14 ounce pack)
- white sugar: 0.33333 cup
- all-purpose flour: 1 Tbsp
- vanilla extract: 0.5 tsp
- almond extract: 0.5 tsp
- pinch salt: 1 piece
- egg whites, room temperature: 3 piece
- ounces semisweet chocolate chips: 8 piece
Metric Conversion
Stages of cooking
-
Preheat oven to 350 degrees F (175 degrees C).
-
Line a baking sheet with parchment paper.
-
Blend coconut, sugar, flour, vanilla extract, almond extract, and salt in a food processor until combined, about 30 seconds.
-
Beat egg whites in a bowl until soft peaks form.
-
Fold coconut mixture into egg whites until just combined.
-
Wet your hands. Roll spoonfuls of coconut mixture between palms to golf ball-size cookies; arrange on the prepared baking sheet.
-
Bake cookies in the preheated oven until coconut is slightly golden and toasted, about 15 minutes. Transfer to a wire rack to cool, 30 minutes.
-
Line baking sheet with new piece of parchment paper.
-
Melt chocolate chips in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
-
Dip half of each cookie in the chocolate and place on the prepared baking sheet. Place in refrigerator until chocolate is set, about 15 minutes.
