Holiday season is cookie season! We are all about cookies this month: baking, decorating, gifting and hosting the classic cookie exchange. Today, we’re kicking off 30 days of holiday cookies, so be sure to check back every day for a new recipe! And for more inspiration and great recipes, visit our Cookie Central page.
These chewy coconut stacks are great make-ahead morsels, as they keep well for several days. Dipping them into dark chocolate only makes them more decadent. They partner particularly well with a steaming mug of coffee.
Chocolate-Dipped Coconut Macaroons
3 1/2 cups (14 oz./440 g.) sweetened shredded dried coconut
3/4 cup (6 oz./185 g.) sugar
5 large egg whites, lightly beaten
1 1/2 tsp. pure vanilla extract
1/4 tsp. almond extract
8 oz. (250 g.) bittersweet or semisweet chocolate, finely chopped
Line a large rimmed baking sheet with parchment paper. In a bowl, combine the coconut, sugar, egg whites and vanilla and almond extracts and mix well. Spread on the baking sheet and refrigerate until cold, about 30 minutes.
Preheat the oven to 350°F (150°C). Line another baking sheet with parchment paper. Scoop up heaping tablespoonfuls of the mixture and pack into small, rounded domes. Place on the baking sheet. Bake until golden, about 30 minutes. Transfer the macaroons to a wire rack and let cool completely. Line the pan with a fresh sheet of parchment paper.
Place the chocolate in the top of a double boiler over (not touching) barely simmering water, and heat, stirring often, until melted and smooth. Remove from over the water. Dip the bottom of each macaroon into the melted chocolate to a depth of about 1/4 inch (6 mm.). Place on the parchment-lined pan, chocolate side down. Chill until the chocolate is firm, about 1 hour. The macaroons can be refrigerated in a covered container for up to 3 days. Let stand at room temperature for about 1 hour before serving. Makes about 16 cookies.
Find more mouthwatering ways to end a meal in our cookbook Dessert of the Day, by Kim Laidlaw.