Coconut Macaroons

These soft and chewy coconut macaroons are raised to a whole new level of deliciousness by dipping into melted bittersweet chocolate! The recipe is one of the Christmas cookies presented by Family Circle magazine for holiday gift giving.

Makes 2 Dozens

2 cups shredded sweetened coconut
1/2 granulated sugar
4 egg whites
1 1/2 tbsps cornstarch
1/2 tsp vanilla extract
4 oz bittersweet chocolate, broken up

Heat oven to 350 F.

In a heat-proof bowl, combine coconut, sugar, cornstarch egg whites, and vanilla extract. Set bowl over a pot of boiling water. Heat, stirring until mixture thickens, about 4 minutes.
Remove from heat and set aside.

Spoon out macaroons, about a tablespoonful each, and place on ungreased baking sheet. Bake at 350 F for 10 to 15 minutes or until lightly golden but still soft and chewy. Cool on a wire rack.

In a microwaveable-bowl, heat chocolate pieces on HIGH for about 1 minute. Stir until smooth, microwaving more if needed.

Dip bottoms of cookies in chocolate. Place on a waxed paper-lined baking sheet and refrigerate until set.

 

Recipes From the Oven in The CookMobile Archive:

Cassava Cake with Custard Topping

 

 

 

Scotties