Coconut Macaroon


On our anniversary this past October, Joel and I went out for dinner to a nice steakhouse. The meals were expensive, but not out of this world expensive for the amount of food we got. The food, however, was out of this world! It is definitely a "special occasion" type place, but I definitely plan to go back!  At the end of the meal, when the waiter brought us the bill, he also brought us two homemade, chocolate-dipped, coconut macaroons. It was the first and only time I've ever had a macaroon, and I was immediately smitten! When I was thinking of the different types of cookies I wanted to make for Christmas, I added chocolate-dipped coconut macaroons to the list. I searched for a recipe and came across this one from Real Simple. The recipe itself was very simple and the end result was very sweet, but also very delicious!

14 ounces Sweetened Shredded Coconut
4 Egg Whites
2/3 cup Sugar
1/3 cup Flour
1/4 teaspoon Salt
1/2 teaspoon Vanilla
6 ounces Chocolate, melted and cooled to room temperature (I used milk chocolate chips) 

In the bowl of a stand mixer, mix the coconut, egg whites, sugar, flour, salt, and vanilla until well combined. Drop packed tablespoons of the mixture onto parchment-lined baking sheets, spacing them 1 inch apart. (You might want to spray the sheets with non-stick cooking spray. I didn't and ended up having a tough time removing the paper from the bottom of the cookie!) Bake at 325 degrees for about 25-30 minutes, or until golden brown, rotating the baking sheets half way through. Cool the cookies slightly on the baking sheets, then transfer them to wire racks to cool completely. When cool, dip the bottom of each macaroon in the chocolate and place on a parchment-lined baking sheet. Refrigerate until firm, 20-30 minutes. Store in an airtight container at room temperature for up to 7 days.