Wednesday, June 19, 2013

Coconut Chocolate Clouds - A Delish Recipe

I think most of you know that a lot of the MLK authors' books feature recipes at the ends. We talk about food. We savor food.

Well, I adore cookies, don’t you? Little morsels of goodness. Or big morsels, depending…

So, in FINAL SENTENCE, the first in A Cookbook Nook Mystery series (coming out in less than 3 weeks!!), I featured cookie recipes. I’ve included what I consider one of the best Mexican wedding cookies around. (Humble, right?) I’ll share that recipe after the book releases.

For today, I tried a new recipe. I found it in a charming cookbook called Art of the Cookie.  The owner of the culinary bookshop that inspired A Cookbook Nook series, Salt and Pepper Booksrecommended it to me. What a find! The cookbook has fabulous recipes and gorgeous pictures!! I can’t wait to try a black and white cookie, my husband’s favorite, when he’s off his current diet.  I can’t be mean and bake them while he’s on it, right?

In the meantime, I love a good macaroon, and this cookie caught my eye.

Please note: it is not as hard as the recipe “reads” by the directions.  In fact, it’s really easy!!  It’s just specific as to each step.


(inspired by the Art of the Cookie by Shelly Kaldunski)
(makes about 24 cookies)

3 large egg whites at room temp
¼ teaspoon cream of tartar
pinch of salt
¾ cup sugar
½ teaspoon vanilla extract
4 ½ cups shredded coconut

Chocolate Glaze:
½ cup cream
1 ½ tablespoons butter
½ cup semi-sweet chocolate chips


Preheat oven to 325°F. Line 2 to 3 baking sheets with parchment paper and spray with nonstick spray.

In a bowl, combine the egg whites and cream of tartar. Mix on medium-high speed until the whites form a dense foam, about 1 minute. Add the salt. Beat continuously, adding the sugar, until stiff peaks form, about 3 to 4 minutes.

Using a spatula, stir in the vanilla. Then add the coconut, in batches, gently folding into the whites (do not use a blender), just until the coconut is moist.

Place rounded tablespoonsful of the dough (no more, the smaller the better), on the prepared sheets about an inch apart. They do not spread.

Bake until the edges turn lightly golden brown. About 12-14 minutes. (The cookbook suggests 19-22 but mine turned brown fast so keep an eye out!! It might have been because I cooked something earlier in the day and the oven stayed extra warm.) Let cool completely, about 30 minutes.

Next, dip the bottom of each cookie in the chocolate glaze (see below) and return to the parchment paper. Refrigerate the tray for about 10 minutes to set the chocolate.

Store cookies, in a single layer, in an airtight container at room temp for up to 4 days.

PS  I didn't dip half the batch and kept some simply as macaroons. Lightest, fluffiest macaroons I've ever had.

Glaze Directions:

In a small saucepan over medium-high heat, bring the cream and butter to a boil. Remove from heat. Add the chocolate and salt and stir to cover the chocolate with the cream. Let it stand for about a minute. Slowly stir the mixture until it is smooth and satiny. Transfer the mixture to a small bowl and let it cool, stirring often until the glaze is thick enough to coat the back of a spoon (about 40-45 minutes).   Tip: if the glaze gets thick, either set over simmering water and stir until it “melt” again, or add a tablespoon of milk and heat “gently” in microwave for about 15 seconds.

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By the way, I’m having two contests right now. One is a launch contest. I’m giving away a $50 bookstore gift certificate plus some books on my website. Follow this link.

The other is a June Mystery Scramble contest on Facebook with three other authors: Krista Davis, Janet Bolin & Maggie Sefton. Do you like puzzles? Scrambles? You could win a $25 bookstore gift certificate or books from the authors! Go to my Facebook page or any of the authors' pages,  and click on the Scramble link!

And check back to the MLK blog next Wednesday because I’ll be giving away a few "fun" things to those who leave comments


* * * * * * *

The first book in A Cookbook Nook Mystery series is coming
July 2013!! It's set in the fictional coastal town of Crystal Cove, California and features Jenna Hart, a "recovering" ad exec who returns home to help her aunt open a culinary bookshop and cafe.

You can pre-order the book HERE.

You can learn more about Daryl by clicking this LINK. "Like" my page on Facebook and "follow" me on TwitterAnd if you haven't done so, sign up for the mailing list so you can learn about upcoming events, releases, and contests!

You can follow and "like"and chat with my alter ego Avery Aames the same way:  Facebook and Twitter.


  1. This looks wonderful--and I just found a new market near me that sells organic shredded coconut so this recipe is perfect! Thanks, Daryl/Avery, and I'm excited for you. The countdown is really on now for you Cookbook Nook series!

    ~ Cleo

    1. Thanks, Cleo, I love this recipe. Love it! I could eat these cookies every day.

      Re: the book - counting and fretting. Hoping it will sell well. But if it doesn't, I had a great time writing it. Love my new characters and setting! :)



  2. Cant wait to try. I'll be making cookies for a wedding in Oct. This will be added to the recipes to try.

    1. Sue, these would be perfect for a wedding!!! They're so light I was shocked. Love them.


  3. Perfect wedding cookies Sue! These look amazing...

    1. Thanks, Lucy/Roberta. I had to freeze some so I wouldn't eat them, and guess what???? They're great frozen, right out of the freezer. Oh, my, I'm sunk.

      Daryl / Avery

    2. Mmm, great summer treat! Yum!

  4. Those look really delicious! And I would like them with or without the chocolate. But I am mixer-less at the moment so I can not try them yet. I love recipes as an added bonus in books!

    1. Elaine, sorry you are mixer-less. I went with the standard handheld (for about $20 at Target or Walmart) and that works great for me. Yes, a little hard to whip eggs without one. :) Glad you like recipes in books. So many do.


      Daryl / Avery

    2. I am at our cabin, I also don't have cream of tartar here. But I do have everything else. If I had the cream of tartar I might attempt them with my small food processor but I guess I will just wait until I get home. But that is a good thought to get a small hand-held to have here. I think we will be spending more time here in the next few years as my husband is retiring at the end of this year so I will be wanting a few more of life's conveniences. Thank you for the suggestion!

    3. Have a great time at the cabin. What fun. Cream of tartar, btw, does not affect the stiffness to which egg whites can be beat nearly as much as it helps stop beaten egg whites from collapsing, I read on a website.


    4. Every "proper" chef used to have a copper bowl and whisk for beating egg whites. Aren't we glad that 1-we don't have to keep the copper looking nice and 2-we don't have to work that hard!