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Going Coconuts


By Mignardise (Visit website)




(I apologize if you are receiving this for the second time. Some weird Blogger glitch...)


This time of year always makes me feel a little crazy.
I don't need to tell you how long the to-do list is. I'm sure yours is a lot like mine.

Shop for family gifts.
Bake.
Drink.
Eat.
Order stuff online for husband's family.
Bake some more.
Visit Santa.
Buy and set up tree.
Make teacher and bus driver gifts.
Struggle to fit into last year's black skirt.
Bake.
Plan and execute birthday party for youngest daughter.
Care for husband having hip replacement surgery.
Design, order, sign, address, mail 100+ holiday cards.
Create and sustain unique and wonderful holiday memories for children.
Decorate home for Christmas.
Decorate home for Hanukkah.
Make latkes.
Bake.
Take deep breaths.
Bake.
Eat. Drink.

In honor of all this nuttiness, I have been on a coconut cookie baking spree.
I know that coconut is not universally loved. But people who love it as I do, really LOVE it.
Plus it fits right in with my preference for all things chewy and chunky.
And, because sometimes it matters, these cookies are gluten-free.

First there was the almond-coconut macaroons. This recipe came from Cooking Light. I added the chocolate dip and drizzle.






Then, the macaroon mountains, aka chocolate coconut macaroons dipped in white chocolate.






I made them for our annual neighborhood cookie swap.
Don't they look like little snow-capped mountain peaks? I thought so.




And they're that perfect combination of a slightly crispy outside and chewy inside.
The recipe is pretty simple. So that's one less thing to drive you nuts.

One thing to think about before you start - the cookie dough needs to freeze before it's baked, so leave yourself enough time for that.
Also, instead of melting the chocolate over a pan of water, you could microwave it in 30 second intervals, being very careful to stir it in between so it doesn't burn.

Chocolate Macaroon Mountains
adapted from The Boston Globe and Clear Flour Bakery

9 1/4 oz. semisweet chocolate, coarsely chopped (about 2 cups)

4 1/2 oz. unsweetened chocolate, coarsely chopped (about 1 cup)

5 egg whites

8 oz. sugar (about 1 cup plus 2 1/2 Tbsps.)

1 Tbsp. vanilla

14 oz. pkg. sweetened, shredded coconut

8 oz. white chocolate (optional)

Combine the semisweet and unsweetened chocolates in a large metal or glass bowl, or top of a double boiler. Place the bowl over a saucepan of about 1" of barely simmering water (don't let the bottom of the bowl touch the water).
Melt the chocolate, stirring frequently. Remove bowl from over the water and set aside.

In a large clean bowl, beat the egg whites until foamy. Slowly add the sugar and keep beating until the mixture has the consistency of melted marshmallow. Using a firm rubber spatula, mix in the vanilla, melted chocolate and coconut until well combined. The dough will be thick.
Line a large cookie sheet with parchment paper (or Silpat). Make sure the sheet will fit in your freezer. Using wet hands, form dough into balls, about 2 tablespoons each. Place on prepared cookie sheet, and repeat until all the dough has been used.*
Freeze the cookies on the sheet.**
Heat the oven to 350. Bake the frozen macaroons for 16-20 minutes, until the outsides have developed a delicate crust and the tops are set. Slide the parchment paper, with macaroons on it, off the cookie sheet and onto a wire rack to cool.
When cookies have cooled completely, they can be dipped, if you'd like.
Melt 8 oz. white chocolate in a shallow bowl. Dip the top of each cookie into the white chocolate, letting excess drip off. Place back on rack, and allow chocolate to dry completely.


* I couldn't possibly fit all those cookie sheets in my freezer, so I ended up placing balls of cookies on plates, and putting those in the freezer. When it was time to bake them, I just transferred them to cookie sheets.

** Once the cookies are frozen, you can store them on the freezer for up to 3 months, in a plastic freezer bag or container.


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