When you ask most people what their favorite cookie is, the answer is usually chocolate chip or maybe oatmeal. Occasionally, a peanut butter cookie slips by. When you ask Lenny, the reply is always 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.
I prefer a macaroon that is not overly sugary, so I do not use sweetened coconut. There is enough sugar added into this recipe that presweetened coconut is not necessary. I also add a small amount of coconut flour as it tends to hold the cookie together better.
A touch of vanilla bean paste brings out the tropical essence of coconut, sweeping me to faraway islands. The bittersweet chocolate drizzle is because I love chocolate, and the two flavors go hand-in-hand.