When you asked most people what their favorite cookie is, the answer is usually chocolate chip or oatmeal. Occasionally, a peanut butter, but not often. When you ask Lenny, the reply is a coconut macaroon. If we stop by a bakery or coffee shop, and there is a coconut macaroon on the menu, he has to try it. He was having a terrible week recently, so I decided to surprise him by baking up a batch of these Chocolate Drizzled Coconut Macaroons.
Most recipes for coconut macaroons use only egg whites, sugar and sweetened shredded coconut. I do things differently. First off, I do not use sweetened coconut. I find the ones at said bakeries to be too sweet, and don’t care for them. There is enough sugar added into the recipe that presweetened is not necessary. As well, I like to add coconut flour as I find it holds the cookie together better. A touch of vanilla bean paste brings out the tropical essence of coconut, and sweeps me to far away islands. The bittersweet chocolate drizzle is because I love chocolate, and think the two go hand-in-hand, like we do!
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