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.
- 6 large egg whites about 190 grams
- 3/4 teaspoon cream of tartar
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup coconut flour
- 1 cup of medium shredded coconut, unsweetened
- 2 cups of finely shredded coconut, unsweetened
- 6 ounces bittersweet chocolate
In a mixing bowl beat the eggs whites with the cream of tartar until foamy.
At medium speed continue beating the egg whites while slowly adding the sugar. Beat until stiff peaks form.
Add the vanilla extract and mix for 30 seconds
Add the coconut flour and mix for 30 seconds.
Using a spatula fold in the coconuts.
Line a cookie sheet with parchment paper or a Silpat.
Using a cookie scoop make small mounds (about 1 1/2") on the sheet, evenly spaced apart.
Bake for 20 - 25 minutes, until golden brown and slightly firm.
Let cool for 5 minutes, then place on a cooling rack.
Melt the chocolate
Once cool drizzle with the melted chocolate.
Using coconut flour gives these coconut macaroons extra coconut flavor.