Thursday, June 5, 2014

Chocolate-Coconut Macaroons and Chocolate Dipped Apricots

I joined the Leftover's Club last month, and shipped my fist box of leftovers last week. 
I had some trouble settling on what to ship. What wouldn't break up into crumbs if it was shaken too much in the mail? What wouldn't go bad or melt in the oppressive heat? After scouring pages of recipe books and the far reaches of the internet, I finally found these chocolate-coconut macaroons.
They are so easy and so crunchy and chocolatey!

I ate a few too many! (They are really good!) So I supplemented them with chocolate-dipped apricots.
You just dip dried apricots in melted chocolate and sprinkle on the chopped almonds.
These are the delicious jam-filled white chocolate cookies I received from Shashi at Runnin' Srilankan

"Space Cowboy" Steve Miller


  • 1/2 cup semisweet chocolate chips
  • 2 1/2 cup unsweetened shredded coconut
  • 3/4 cup sugar
  • 1/4 cup Dutch-processed cocoa powder
  • 1/8 teaspoon table salt
  • 2 large egg whites
  • 1 tsp vanilla extract 


Preheat oven to 350 degrees Fahrenheit.

Put the chocolate chips in a microwave safe bowl and heat on high power for 1 minute. Stir and then heat for another minute until completely melted. 

In a large bowl, combine the coconut, sugar, cocoa powder, and salt. Stir to combine.

In a small bowl, thoroughly mix the egg whites and vanilla with a fork. Stir the egg whites into the coconut mixture. Add the melted chocolate chips to the batter, andm ix with a rubber spatula to combine.

Using a small cookie scoop or a spoon, scoop out small rounds of dough - about 1 1/2 tbsp each- onto parchment-lined baking sheet, leaving 1 inch between cookies. Using your fingertips, shape each cookie into a neat little dome. If the batter is too sticky, wash your hands thoroughly and leave them a bit wet.

Bake the cookies for 12 minutes or until they are slightly crisp on the outside but still soft inside. Do not over-bake. Transfer the macaroons to a wire rack and let them cool completely.

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