When I was in college, I worked every summer as a hostess at a yacht club. I had so much fun with that job! I actually met most of my friends working there as well.
One summer, instead of mints, they started serving chocolate macaroons with the bills. Ya'll, those macaroons were amazing. The pastry chef would torture us night after night by only making exactly enough macaroons as reservations.
As I was trying to think of something to make my friend Lindsey for her birthday this year, I thought, I could make my own chocolate macaroons! Lindsey is obsessed with all things coconut and chocolate, and since she worked at the yacht club as well, she most likely has the same fond memories of those delicious little cookies.
These could not be easier to make. It's a one bowl, stir it all together type of recipe. A last minute dip in melted chocolate is just the added touch needed to take these cookies over the edge. I used my leftover milk chocolate easter bunny for the dipping chocolate, but dark or white chocolate would be equally delicious.
Ingredients (makes 1 dozen)
*6 oz. sweetened shredded coconut
*3 large egg whites
*1/4 c. sugar
*2 tbsp. flour
*1 tsp. vanilla
*2 tsp. cocoa powder
*4 oz. chocolate (milk, dark, or white will work)
Preheat the oven to 325. Stir together all ingredients, with the exception of chocolate. Use one heaping tablespoon to drop the cookies on a parchment lined sheet. Arrange the top of the coconut mixture so that it looks like a small ball (they don't have to be perfect). Bake for 25-30 minutes, or until just lightly golden brown (watch them carefully in the last five minutes). Cool for thirty minutes.
Melt the chocolate in the microwave in 10 second increments, stirring in between each, until smooth. Dip the cookies in the chocolate, or use a spoon to drizzle it on top. If dipping the cookies, prop each on it's side to set. Refrigerate for 15 minutes, or until the chocolate is firm. Store for up to 7 days in an airtight container. Enjoy!
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