These Chocolate Dipped Coconut Macaroons are a perfect sweet bite during the holidays. Full of coconut and dipped in rich dark chocolate, they would be a great choice for a cookie exchange...or The Great Food Blogger Cookie Swap. I signed up for the swap in November and cookies started arriving around Thanksgiving. I am a baker at heart and my kids are sweet freaks, so we all loved having the mailman deliver cookies right to our doorstep.
We were thrilled to receive:
Soft, spicy, Gingerbread Trees with Lemon Icing from Cafe Carol
Thick and Chewy Gingerbread Cookies with Gingerbread Oreo Bits from The Cereal Baker
Peppermint Sandwich Cookies from Eat Drink Bake Cook
I sent cookies to Chicago Foodie Girl, London, like the city and The Pajama Chef. If you are looking for more inspiration for your holiday baking, click over to The Great Food Blogger Cookie Swap for mouthwatering photos and fabulous recipes!
Chocolate Dipped Double Coconut Macaroons
Adapted from Bon Appetit Magazine – Made 50 cookies when using a small Pampered Chef Cookie Scoop
For the macaroons, I found that it helped to chill the batter for a few minutes. The batter firms up a bit, making it easier to scoop balls, then roll them in coconut. I used a small cookie scoop to quickly portion the batter. This helps ensure that the cookies are all the same size and will bake evenly. Look for cream of coconut either in the cocktail mixer aisle or with the Mexican ingredients. The cookies will keep at room temperature for a few days, but they also freeze very well.
- 2 14 ounce packages sweetened shredded coconut
- 1 1/3 cup powdered sugar (you do not need to sift it)
- 1/2 cup canned cream of coconut, such as Coco Lopez
- 2 ounces cream cheese, room temperature (I used low fat cream cheese)
- 6 tablespoons all purpose flour
- 2 large egg whites
- 1 teaspoon vanilla extract
- large pinch salt
- 16 ounces semisweet or bittersweet chocolate, chopped. I used Trader Joe's Dark Chocolate.
- 2 tablespoons coconut oil
Preheat oven to 325 degrees. Line 2 large cookie sheets with parchment paper.
Combine one 14 ounce package coconut and powdered sugar in a food processor and finely chop. Add cream of coconut, cream cheese, flour, egg whites, vanilla and salt. Process until well blended. The mixture will be very soft - almost wet and goopy. If you like, you can refrigerate for 10-15 minutes so that it firms up a bit.
Place remaining coconut in a 13x9 inch baking pan. Drop rounded tablespoonfuls (use a cookie scoop if you have one) of cookie batter into coconut. Since the batter is very moist, toss coconut over to cover, then gently roll to coat completely. The batter/dough is very soft, but you can press into balls with your hands. Don't skip this step - rolling into balls helps it to brown more evenly. In the photo below, I rolled the lighter cookies into balls before baking. The darker ones were just tossed in the shredded coconut and were a little shaggier when they were baked.
Line another sheet pan with wax or parchment paper. I brushed off the toasted coconut from the parchment I used to bake the cookies and reused the parchment. Melt chocolate with coconut oil in microwave, stirring until smooth. Place chocolate in a small bowl and melt for 1 minute at 50% power; stir. Repeat process. My chocolate took a total of 3 minutes in the microwave. It was not completely melted after the 3rd minute, but finished melting as I stirred it. Check your chocolate often and don't rush the process - you don't want to burn the chocolate.
Dip bottoms of macaroons in melted chocolate, allowing excess to drip off. Place dipped cookies, chocolate-side down, on paper-lined pan and refrigerate 30 minutes until chocolate sets. Use any leftover chocolate to dip pretzels or marshmallows; give to kids to keep them away from macaroons.
Store cookies in a tightly covered container in the refrigerator. Let warm to room temperature before serving.
Makes about 4 dozen macaroons.