Love soft and chewy lip-smacking, best-I-ever-ate coconut macaroons that are super easy to make? You will love this recipe and one of my favorites and the basis of which I create most of my coconut macaroons. Try them for a truly “beyond the yum” recipe.
Chocolate Chip Coconut Macaroons
1/3 cup sifted all-purpose flour
1/4 teaspoon double-acting baking powder
1/8 teaspoon salt
1 tablespoon butter
3/4 cup granulated sugar
2 eggs (graded large)
1 teaspoon vanilla extract
10 1/2 ounces (4 loosely packed cups) shredded coconut
6 ounces (1 cup) dark or semi sweet chocolate chips
- Adjust two racks to divide the oven into thirds and preheat oven to 325 degrees. Line two 12×15 cookie sheets with aluminum foil.
- Sift together the flour, baking powder, and salt and set aside.
- Melt butter in microwave, set aside to cool but not harden (it must remain liquid)
- In the small bowl of an electric mixer add the sugar to the eggs and beat at hight speed for 5 minutes until the mixture is almost white.
- On lowest speed add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating only until incorporated.
- Remove from the mixer, fold in the liquid butter and then the vanilla. Then fold in the coconut and finally chocolate morsels.
- Drop mixture by teaspoonful 1 -1/2 inches apart on aluminum foil covered cookie sheets.
- Bake two sheets at time, reversing the sheets top to bottom and front to back during baking time for even browning.
- Bake about 18 minutes until slightly golden brown; some parts will remain white.
- With wide spatula transfer cookies to wire rack to cool.
- Melt chocolate chips in microwave in 15 second intervals until melted, stir to blend. Set aside to cool for room temp.
- With spatula, glaze bottom of macaroons and place on clean cookie sheets lined with aluminum foil.
- Place cookie sheets in refrigerator until chocolate is dry and set.
- Store cookies in air-tight container and place in refrigerator.
- Serve cold, room temperature or warm in microwave for 5 seconds.
Notes: This recipe is based on Maida Heatter’s original recipe. You can substitute chips with white chocolate, caramel or butterscotch chips. I also use the base macaroon recipe with candy bar bits or chunks, dried fruits or glazed nuts.