Do you know that today I found an almost empty quart of milk and a plate of half eaten cookies in the fort my kiddos built? Yes, that's right my girls do not fool around when it's play time to play "house" or hide and seek. Cookies and milk are invited into their precious little world of make believe. Fortunately for them my little kitchen has been buzzing with all kinds of baked sweets and treats for this season of holiday festivities. As a baker and lover of all things holiday my kitchen workshop has been laden with all things chocolate, parchment paper and vanilla extract as I try to keep up with the sweet needs of my girls and wanting to fill tins and baggies up with treats for others.
Today I was able to try my hand at making macaroons for the very first time. Chocolate Dipped Macaroons at that! Simple, delicious and beautiful macaroon cookies. I have Melissa of Fried Rice and Donut Holes to thank for the recipe. I was honored to have her blog assigned to me as part of the Cookie Carnival 2014 event via the Secret Recipe Club. This month the Secret Recipe Club is show casing COOKIES because let's face it, December should really be called Cookieber instead as in many, many parts of the world this month is all about cookies along with all things holiday and magical.
Melissa of Fried Rice and Donut Holes has a wonderful collection of cookie recipes. I was very tempted to make her Eggnog Dark Chocolate Chip Cookies but then decided to take the road leading to coconut happiness topped off with milk chocolate and decided to make these cookies instead. Can you blame me!? I didn't think so. I loved this recipe! All you need is a short list of simple ingredients along with NO fancy moves to make these cookies. Just a large bowl, a good mixing hand and a nice hot oven.
Chocolate Dipped Macaroons
(recipe from Fried Rice and Donut Holes)
14 oz. of sweetened coconut
4 egg whites
2/3 cup sugar
1/2 cup flour
1 tsp vanilla extract
1/2 tsp salt
1 cup chocolate morsels (I used milk chocolate but semi-sweet or dark is fine too)
1. Preheat oven to 325 degrees F. Line 2 cookie sheets with parchment paper.
2. Combine all ingredients in a large bowl and mix well all together.
3. Using 2 spoons or a cookie scoop, drop cookie mixture onto prepared sheets. Leave about 1" in between each cookie. Bake for 25-28 minutes or until cookies are lightly browned. Cool cookies on wire racks while you melt your chocolate in a double boiler.
4. Once cookies have cooled completely dip into melted chocolate. Lay cookies upside down to allow chocolate to cool and harden before placing on platter or into treat baggies to give away.
Happy Chocolate Dipped Macaroons Baking!