For many, many years, it has been my habit to try at least one new (new to me) Christmas cookie recipe. Some become beloved must-haves, and some fall by the wayside. This year I had coconut on the brain. I found a recipe on Food Network for Chocolate Dipped Coconut Macaroons. They called out to me, not just because of the chocolate, but because they contain no egg yolks. I love meringue, so I was intrigued.
They rate this as intermediate difficulty but I think it's easy-peasy. So easy, in fact, that it would be a great cookie to make with kids. For starters, it's a dump recipe. Dump everything but the chocolate into the mixer! And then there's scooping the dough out with an ice cream scoop. Not to mention the fun of dipping the cookies in chocolate! So if you're planning to bake with a little one this year, keep this recipe in mind!
Where can you go wrong? I'm guessing, from reading the comments, that some people used too much egg white. Interestingly, the recipe specified a scant half cup of egg whites, which is about three egg whites. But eggs come in different sizes. I found myself peering through eggs for a very small one for the third egg. I took a photo to show you exactly how much egg white I used. So take the time to measure instead of just popping three egg whites in the bowl.
The original recipe calls for sweetened coconut and 3/4 cup sugar. I used Bob's unsweetened coconut and 1 cup of sugar, which turned out fine. I also dared to add just a pinch of salt.
If you're making these for an office party or for a buffet with other desserts, make them on the small side. I found that about 1/2 an ice cream scoop makes about a 2.5-inch cookie.
For what it's worth, the original recipe calls for 4 ounces of chocolate chips. Oink Oink! I needed about 10 ounces of semisweet chocolate chips for dipping. I will admit that I like it when a little edge of chocolate shows up on the coconut.
|Makes little mounds.|
|Bake until light golden.|
|Dip in chocolate!|