I feel like I owe macaroons an apology. Ever since the dainty, fancy macarons hit the scene in a big way, coconut macaroons have taken at backseat in my kitchen. The truth is, though...I really prefer macarOOns to macarOns.
*this post is sponsored by H-E-B.
What do these two cookies have in common besides a similar name? They both have a meringue base, a crispy exterior and chewy interior. While macarons are petite and smooth, macaroons are big, fluffy, mounds of coconut cookie.
How do you pronounce "macaroon?"
It's "mac-a-roon." Most people pronounce "macaron" like macaroon, but we've established that they're different cookies. MACARON = "mac-a-rawn." MACAROON = "mac-a-roon."
Here's what makes these a little different...instead of the typical sweetened coconut, these are made with unsweetened coconut. Guess what? I like them BETTER this way!
You'll start by beating egg whites,
then, you'll whip them with sugar until glossy, stiff peaks form.
Add in the remaining ingredients.
I love using a 2-tablespoon cookie scoop for perfectly portioned and rounded cookies. Don't you love a tall, puffy cookie?
The baked cookies are then dipped in melted semisweet chocolate. I use semisweet chocolate frequently, but I'm loving this one from H-E-B. It's allergen-free. No dairy, no gluten, no soy. I stirred a bit of coconut oil into the melted chocolate to make it smoother for dipping.
Cookies dipped in chocolate? Always a good idea.
Aren't they pretty?
Chocolate-Dipped Coconut Macaroons
{makes about 20-24 cookies}4 egg whites
2/3 cup sugar
3 tablespoons light corn syrup
1/4 teaspoon fine sea salt
6 tablespoons H-E-B Organics unbleached, all-purpose flour
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
2 (7-ounce) packages H-E-B Organics unsweetened shredded coconut
1 (10-ounce) package H-E-B Organics semisweet chocolate baking chips
1 teaspoon H-E-B Organics coconut oil
Line two cookie sheets with parchment paper. Preheat oven to 325.
With the whisk attachment of an electric mixer, beat the egg whites until peaks form. Add the sugar, corn syrup, and salt, whipping until glossy and the mixture forms stiff peaks.
Stir in the flour and extracts, then the coconut.
Use a 2-tablespoon cookie scoop to portion the dough onto the prepared sheets. Bake for 20 minutes until lightly golden and set. Remove from the cookie sheet and cool on a wire rack.
Place the chocolate in a glass or metal bowl over a pan of simmering water. Stir until melted. Remove from heat and stir in the coconut oil.
Dip the cooled cookies into the melted chocolate and place on waxed paper-lined cookie sheets. Refrigerate for 30 minutes, or until set.
Take a big bite! (Have another.)
