Chocolate dipped Coconut Macaroons

Chocolate dipped coconut macaroons

Cookies are a such a special treat.  They are small enough that you can have one everyday and not feel too guilty, they can be simple for everyday, or dressed up for a special occasion.  I love cookies.  I came across a world-wide cookie exchange and signed right up.  The idea is you submit your name and the organizer gives you three names to send a dozen cookies to, and gives your name to three secret people.  You mail your cookies by the set date and then you will receive three dozen cookies in the mail.  Cookies as a present in the mail, I'm all in.
I received my names and began planning my cookies.  I needed something special enough for the holidays, sturdy enough to mail from Alaska, and rich enough that they wouldn't dry out in the days it takes for mail to get to it's destination.  Coconut macaroons were good, chocolate dipped coconut macaroons were perfect!
I got my cookies in the mail well before the due date (one in a row!) and am anxiously awaiting my three dozen cookies via mail.  

Toasted coconut and sliced almonds

Chocolate Dipped Macaroon
Perfect Cookies, Fog City Press 2008

vegetable shortening for greasing pans
3.5 cups sweetened flaked coconut
1 cup sliced almonds
1/2 cup sweetened condensed milk
1/2 tsp. almond extract
2 large egg whites
1 Tbsp. sugar
1 pinch salt
4 oz. chopped semisweet chocolate (or chips)

Preheat oven to 350ºF Grease 2 large cookie sheets with the shortening.

Pour 1 1/2 cups of the coconut and all the almonds onto a rimmed baking sheet and mix well.  Toast them in the oven, stirring occasionally, until golden brown, about 12 minutes.  Immediately transfer the coconut-almond mixture to a large bowl to cool.  Leave the oven on.

To the bowl with the cooled coconut mixture, add the remaining 2 cups coconut, the condensed milk, and almond extract and mix well.  In a clean bowl, combine the egg whites, sugar and salt.  Using an electric mixer with clean beaters on high speed, beat until soft peaks form.  Gently fold the egg white mixture into the coconut mixture using a rubber spatula.

Using a large spoon, drop the dough into 2 inch mounds onto the prepared cookie sheets, spacing them 2 inches apart.  Bake until the cookies are golden brown, about 10 minutes, then transfer to wire racks and let cool completely.

Add the chocolate pieces to a heatproof bowl.  Place the bowl over a pan of simmering water, taking care that the bowl does not touch the water.  Heat, stirring frequently, until the chocolate is melted and smooth.  Remove from the heat.

Line 2 cookie sheets with waxed paper.  Dip the bottoms of the cookies into the chocolate coating and place, chocolate side down, on the lined baking sheets.  Refrigerate the cookies until the chocolate is set.  Store in an airtight container at cool room temperature.
Makes 18 cookies

Tips:
Next time I make these I'll make them smaller.  I used a #40 scoop and packed it very full and got exactly 18 cookies (like the recipe said).  But these cookies are rich and a smaller bite would be better, in my opinion.

I put the pans outside to cool (remember it is really cold here) before I dipped the cookies in chocolate.  The chocolate set a little quicker and it didn't run all over the pans.

I melted the chocolate in the microwave.  One minute on high, stir then 15 seconds and stir - repeat the 15 seconds and stir a couple of times until the chocolate was smooth and melted.

My first secret cookie exchange pkg.  Yummy cookies with a slight licorice flavor
Can't wait to see the recipe on: http://runningandcupcakes.blogspot.com/
Thank you Samantha.

December 12, 2011       Daylight  3 hours,   56 minutes,  55 seconds       Current Temp.  29 ºF