Dark chocolate dipped, coconut macaroons ~

These cookies, are very chewy and delicious, but not too sweet  If you are a coconut lover like I am, then you will love these little treats.  On top of the fact that they are scrumptious, they are so, so easy to make.   To me, they are more of a bite of candy (in texture) than a cookie.  Whatever you think they are, think this.  These are simply fabulous and if you make them for company, your guests will think you slaved in the kitchen.   While in reality, you spent a few minutes!  Great for the Holidays to give as a gift too. 

Dark Chocolate dipped, coconut macaroon cookies ~

 

80 calories

9 g

17 g

5 g

1 g

3 g

19 g

27 g

8 g

0 g

1 g

Special equipment

1 digital scale

 

Ingredients

1. 50g Butter (3.5 Tablespoons)
2. 2 Eggs
3. 120g Sugar (1/2 cup plus 2 Tablespoons)
4. 200g Dried, shredded Coconut (unsweetened) I used Bob's Red Mill Brand (7/8 cups)
5. 100g Dark Chocolate (chopped into small pieces) (1/2 cup, approximately)

Makes about 30 cookies.

Instructions

1. Start off by preheating the oven to 350 degrees Fahrenheit.  Mix together the eggs and sugar in a large bowl, mix well.
2. Melt the butter using the microwave in 10 second increments. Add melted butter to the coconut and mix well. . Let stand for a few minutes so the coconut absorbs all of the butter.
3. Pour the sugar and egg mixture into the coconut and mix well to combine.
4. Line a baking sheet of parchment paper and drop heaped teaspoons of the mixture onto the paper.
5. Place baking sheet with cookies in refrigerator for 15 minutes to cool.
6. Remove cookies from refrigerator and  form them into rough cone or triangle shapes.
7. Bake in the preheated oven for about 10-12 minutes until starting to turn golden brown.
8. Remove cookie sheet from the oven and with a spatula, loosen cookies away from the paper so they don't stick.  Let cool on paper for 5 minutes and then move to a cooling rack for about 10 minutes.
9. Melt chocolate in microwave bowl in 15 second increments, stirring after each increment, until meted and shiny.
10. Using your fingers to  hold top of cookie, dip each one into melted chocolate and place on it's side to allow chocolate to dry.  Let cool for 10-15 minutes.  Then place cookie sheet in refrigerator to let chocolate harden.
11. Place cookies in a plastic container lined with parchment paper and store in refrigerator.

 

Right out of the oven:

 

 

Hand dipped in dark chocolate:

 

 

Make sure you lay them on their side after you dip them and refrigerate for 15 minutes to harden.

 

 

Notes

 

Original recipe by:  Charles Smith