Bittersweet Chocolate-Coated Coconut Macaroons
Adapted from Mollie Katzen's Vegetable Heaven
Preparation time: About 45 minutes (15 minutes of work) -- less, if
you omit the glaze.
Yield: 1 1/2 dozen small cookies (easily multiplied)
Chewy and light, these little puffs will keep
for weeks if refrigerated in an airtight tin.
For a slightly richer taste, add the optional melted
You will get slightly more volume if you use extra large
A little oil or melted butter for the baking
3 cups shredded unsweetened coconut
1/3 to 1/2 cup sugar (depending on your taste)
1/4 teaspoon salt
1 teaspoon vanilla extract
3 tablespoons melted butter (optional)
3/4 cup semisweet chocolate chips
- Preheat the oven to 350°F. Lightly brush a baking tray
with a little oil or melted butter. (You can also just line the
tray with parchment paper, making the greasing unnecessary.)
- Combine the coconut, sugar, and salt in a medium-sized bowl,
and mix until well combined.
- Place the eggs and vanilla in another medium-sized bowl, and
beat at high speed with an electric mixer or a whisk for about 3
minutes, or until the eggs become a pale, creamy foam.
- Add the eggs and the optional melted butter, if desired, to the
coconut mixture, and combine thoroughly.
- Drop by rounded teaspoons onto the prepared baking tray and
bake on the center rack of the oven for 15 minutes, or until golden
on the tops and edges.
- Carefully remove the macaroons from the tray and transfer to a
wire rack. Let the macaroons cool completely before
- Gently melt the chocolate in a double boiler over simmering or
hot (not boiling) water. Be careful not to overheat the chocolate,
so it will retain its shine. (Overheating chocolate turns it matte
and dull.) Meanwhile, line a couple of dinner plates with wax
- Remove the chocolate from the heat. Carefully dip the top
and/or side of each macaroon into the hot mixture, then place the
dipped cookies on the paper-lined plates until the chocolate
hardens. Work quickly enough so that the chocolate stays supple,
but not so fast that you accidentally burn yourself. When the
chocolate solidifies, store the macaroons in a cookie tin in the