Whenever December comes around, I think of cookies cookies cookies. Whether you are making cookies for your self, school parties, cookie exchanges or gifts, cookies are perfect because you make all varieties and you are sure to have some that everyone loves. I have made these coconut macaroons for a cookie exchange, and not any cookie exchange, this is The Great Food Blogger Cookie Swap that benefits Cookies for Kids Cancer. This really cool cookie exchange is put on by a fellow food blogger that I love to follow because they not only have amazing recipes to share, they also do great charity projects, like this one! Check out Love & Olive Oil. This is such a fun event because I not only got to share my cookies, but I also received three of the most decadent cookies from other foodie bloggers. Ink&Frosting sent a delicious salted caramel and nutella stuffed chocolate chip cookie, Blogging Over Thyme sent one of the best Double Chocolate Almond Biscotti I have ever had…absolutely delicious with my coffee for breakfast and Two True Foodies sent a classic Date Nut Pinwheel that I served for a family gathering. Check out these sights for the recipes to share with your family and friends! These coconut macaroons have a special place in my heart….I have been making them for about 9 years now and they are still my favorite! Super simple to make and you might want to eat all of them.
Once the macaroons are baked and cooled, you have the choice to dip them in chocolate…and why wouldn’t you dip them in chocolate, right? So, melt you dark chocolate in a saucepan or microwave safe bowl and dip away…as much or as little as you would like.
- 8 egg whites
- 1¼ cup sugar
- ¼ tsp salt
- 1 Tbsp honey
- 2½ cup coconut
- ¼ cup flour
- ½ tsp vanilla extract or almond extract
- in large saucepan warm egg whites, sugar, salt and honey and stir until warm to the touch
- stir in coconut, flour, and extract and continue cooking over medium heat until slightly dry and bottom of pan begins to sizzle
- pour batter into bowl and allow to cool before refrigerating
- scoop into 1½" balls and place on parchment
- bake at 350 degrees F for 18-20 minutes
- melt chocolate and dip bottom of cookies and set on parchment paper until dry