Chocolate Chip Coconut Macaroons

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

Ingredients:

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
Instructions:

  • 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.

Glaze:

  • 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.
  • Enjoy!!

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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.

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4 thoughts on “Chocolate Chip Coconut Macaroons

  1. tschuppibaking May 3, 2012 at 9:59 am Reply

    oh they look so yummy!! thank you for this post 😉

    • Admin May 3, 2012 at 7:21 pm Reply

      Oh they are! Thanks so much!

  2. enjoywithjoy May 3, 2012 at 10:13 am Reply

    I have made just the regular coconut macaroons but this is taking to the next level…very decadent! Love your picture but I bet the cookie is even tastier 🙂

    • Admin May 3, 2012 at 7:22 pm Reply

      Thank you! Glad you liked it…they are delish and I am sure you will enjoy experimenting with it!

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