The first is a jewel-colored almond meringue sandwich cookie, popular in France, and becoming the cookie du jour here in the States.
The latter is a dense, sweet (crisp on the outside, chewy on the inside) shredded coconut cookie that is unbelievably easy to make.
I’ve never made either cookie until now. In need of a quick gift, I decided to try my hand at coconut macaroons. In under an hour and with only a few simple ingredients–like shredded coconut left over from my ambrosia salad–you have a tasty, classic dessert.
What’s great about this cookie is that there are endless possibilities for innovation. You could add pineapple or chopped nuts or dip them in chocolate or add a candy center. I chose to add some chocolate chips, which gave it the flavor of an inside-out Mounds. Next time, I’ll hide a roasted almond in the center for an inside-out Almond Joy.
Chocolate Chip Coconut Macaroons
Adapted from David Lebovitz’s Ready for Dessert. Makes about 24 if you don’t eat half the batter.
- 3 large egg whites
- 3/4 cup of sugar
- dash of salt
- 1/2 teaspoon of vanilla extract
- 2 1/2 cups of shredded, unsweetened
- 1/4 – 1/2 cup of mini chocolate chips
1. In a large saucepan, combine egg whites, sugar, salt, coconut and vanilla. Over low heat, gently cook the mixture, constantly stirring, until it seems to dry out a bit. It takes about 5-8 minutes.
2. Transfer the mixture to a bowl, and allow to cool.
3. Preheat your oven to 350 degrees, and line your baking sheets with parchment paper.
4. Once your mixture is cool, fold in the chocolate chips. If you do it while the mixture is still warm, the chips will melt (like some of mine did).
5. Using a spoon or mini ice cream scoop, plop equal spoonfuls onto the parchment paper, about an inch or so apart.
6. Bake about 20 minutes until they are a deep golden brown color but not burnt. Transfer cookie to the baking sheet to cool.