Sometimes a recipe seems to good to be true, especially if it’s for something you’ve never made. This is one of those recipes, and I’ve already made it twice. It’s delicious. It’s also gluten free.
Deceptively easy and with very few ingredients, these are very quick to put together and bake, with the recipe coming from one of my favourite baking sites, joy of baking. I promise, after you’ve made them once, you’ll just keep on making them, and looking for variations – and will keep them in heavy rotation in your kitchen.
Very portable, they’re perfect for an afternoon cup of tea or to take with you, anywhere – whether tucked in a packed lunch or simply for a road snack. They’re also easy to wrap and hang in a pretty paper bag on your neighbour’s door, as a way to say thanks or to say that you’re thinking of them. If you do the latter, be sure to include where they came from. I recently ‘hung’ some sample muffins on a neighbour’s door, and when I asked them how they were they responded with, “well… I was reluctant to try them, not knowing where they came from!” “Fair enough” I responded laughing, and then added, “do you get lots of food samples left at your door..?” “Yes…” was the reply.
I too, would not try samples of unknown origin. In future, I’ll be sure to include my card~
These can also be jazzed up with a small piece of chocolate placed in the centre before baking. Whole nuts are also a great addition: almonds, pecans, hazelnuts, etc. Feel free to customize the chocolate and/or nuts to your liking, and for those who might be receiving them.
I used unsweetened coconut the first time and sweetened the second. I preferred the former as they were not too sweet, but see what you like best. Quite posh drizzled with the dark chocolate~ Makes about 24.
2 large eggs, room temperature
1/2 cup granulated white sugar
1/8 teaspoon salt
1 teaspoon pure vanilla extract
3 cups sweetened dried coconut (shredded or flaked)
4 oz semi-sweet or bittersweet chocolate, coarsely chopped
1/2 teaspoon shortening or butter
**use only a portion for a light drizzle (these amounts are for coating the bottoms)
Preheat oven to 350° and line two baking sheets with parchment paper. In a large bowl whisk the eggs until well beaten. Whisk in the sugar, salt, and vanilla extract. Finally, stir in the dried coconut, making sure that all the coconut is thoroughly moistened.
Place small mounds of about 1 tablespoon of the batter on the parchment-lined baking sheet, spacing several inches apart (a small scoop works really well!) Flatten slightly with your hand; otherwise they might not bake through and/or get too dark on the top.
If desired, place a small chunk of chocolate or whole nut, in the center of each cookie. Bake for 12 – 14 minutes or until golden brown. Remove from oven and place on a wire rack to cool.
Chocolate Coating: Place the chopped chocolate and shortening in a microwaveable bowl. Melt in the microwave (or over a saucepan of simmering water). Let cool to room temperature before using.
Dip cooled macaroons to coat the bottom.
Using half the amount for the coating, drizzle over cooled macaroons.
Can be covered and stored for several days at room temperature or in the refrigerator – if they last that long~