With the macaron craze that’s hit the internet, I had a longing a very different cookie with a similar name – the macaroon. A chocolate dipped coconut macaroon, to be exact. I don’t know the history of macaroons and macarons, but I bet they’re related in some way, shape, or form. The macaroon I’m familiar with seems a bit let pretentious than the formal sounding macaron. My guess is that if a war were waged between the two, I’d fall solidly in the macaroon camp. Never having tried a macaron, however, I can’t declare an all out winner. I can declare the following recipe delicious, though. Enjoy!
Coconut Dipped Macaroons
based on a recipe for coconut tuiles from Simply Recipes
- 1/4 cup unsalted butter, softened
- 1/2 cup sugar
- 2 large egg whites, lightly beaten
- 3 Tbsp all-purpose flour
- 2 cups sweetened shredded coconut, toasted lightly
- semi-sweet chocolate chips
- Preheat oven to 400°F. Using an electric mixer, beat the butter. Add the sugar and beat until light and fluffy. Add the egg whites a little at a time, beating slowly after each addition until mixture is smooth.
- Sprinkle flour over the mixture and fold it in gently with the coconut. Spoon rounded teaspoons of the mixture 3 inches apart on to greased baking sheets.
- Bake on the middle rack of the oven for 6 to 9 minutes, or until the edges are lightly browned. Let cool on a wire rack.
- Melt chocolate chips very slowly on the stovetop, being careful not to turn the heat too high. Dip cookie bottoms into the melted chocolate and place on wax paper. Refrigerate until chocolate is solid.