I love to make my favorite cookies each Christmas, but also like to add something new each year. That was the case with my coconut macaroons, with an almond and chocolate covering. They were the cookie experiment that became one of my must-makes.
I start with a basic coconut macaroon recipe, which is super easy. If you just made the macaroons, without the almond or chocolate, you would be still happy. I add an almond on top and then melt some chocolate in the microwave and enrobe them. Decadent. I know I got this recipe from some cookbook somewhere, not sure where, probably Fannie Farmer.
So chewy and sweet, super easy to make:
2 egg whites
1/3 cup white sugar
2 Tbl. all purpose flour
1/4 tsp. almond extract
2 cups shredded coconut
1 small bag of semisweet chocolate chips (or whatever your favorite is)
Heat oven to 325 degrees F
Grease and lightly flour a cookie sheet.
In a medium bowl, beat egg whites lightly. Add sugar, flour, salt and extract. Blend well and stir in coconut. Drop by tablespoons 2 inches apart on cookie sheet. You can make them more oval if you like, but place one almond on the center of each cookie and press in a little.
Bake at 325 for 13 to 17 minutes or until set and lightly browned, remove from cookie sheet immediately. Once they are cool, put the chocolate chips in a microwave bowl, and a few seconds at a time, heat until chocolate is just melted. Stir to smooth out. Carefully place a macaroon into the chocolate and using a spoon or fork, bring some chocolate up over the top of the macaroon until totally covered. Place on a rack to set up. Makes 1 dozen cookies.