April Cookie of the Month - Coconut Macaroons with Chocolate
My grandpa’s favourite candy bars were Mounds and Almond Joy, total grandpa type candy bars, right?! We used to sneak into his den when we were kids and go looking for treats because we knew they were there and every time we would stumble on these candy bars which, as kids, we would never want to eat because we thought they were gross. Grandpa, I’m sure, planned this all out knowing we didn’t like them and that’s why he always kept his den stocked full. He could eat his treat and knew nobody was going to steal it from him. Well, low and behold, as you get older your taste buds change and somehow you start to like those Mounds and Almond Joy candy bars, how is this possible? Well, in tribute to Grandpa’s candy bar and grown up taste buds, this cookie of the month satisfies both. Toasty and chewy, full of sweet coconut and laced with chocolate, we have a cookie inspired by a classic!
Preheat oven to 325 degrees.
In a large bowl, combine the coconut, vanilla, and condensed milk; mix well.
In a separate bowl, add egg whites and salt; beat until stiff.
Gently fold the egg whites into the coconut mixture until combined.
Using either a 1” cookie scoop or using a tablespoon, drop balls of batter onto a prepared baking sheet (either prepped with cooking spray, parchment paper, or a silicone mat). They don’t need to be spaced too far apart because they will not expand very much as they bake.
Bake for approximately 45 minutes or until the coconut looks toasty brown.
Remove from cookie sheet and place on a cooling rack.
To make the chocolate coating, add chocolate chips and oil into a microwave safe bowl. I used milk chocolate for this because I knew my kids were going to be helping me eat these, but I would have preferred dark chocolate. Microwave for about 30 seconds then give it a stir. It will be a little lumpy as you stir but the heat of the chocolate should continue to melt itself. If you need another quick little zap, give it a few more seconds in the microwave.
Dip the macaroon bottoms into the chocolate and place upside down on a plate or tray. Place in the fridge to set the chocolate.
Sweet toasted coconut with a chocolate accent, you are to die for little macaroon!