I was looking for a coconut biscuit or cookie recipe on the net and got hooked to these delicious coconut macaroon recipe. I have had this couple of times at my friends place but never clicked to make it at home or I guess was just lazy to bake it. I was on a marathon of baking bread, cakes and cookies last few days. This was on the list too. These cookies are so delicious that I never could eat just one. They are crispy from the outside, soft and chewy from the inside. Dipping these in chocolate syrup gives an incredibly awesome taste. (I could not wait until the chocolate hardened, started munching on it when it was half done). 🙂
Sweetened shredded coconut- 11/2 cup
All purpose flour– 1/4 cup
Sugar– 1/2 cup
Egg whites– 2
Vanilla essence– 1/2 Tsp
Salt- 1/8 tsp
For chocolate dipping:
Heavy cream- 1/2 cup
Dark chocolate/ semi- dark chocolate -14 oz
In a heatproof bowl, placed over a pan of warm water, whisk both egg white and sugar. Remove from heat when the mixture is warm to touch and creamy.
On a baking sheet, add a parchment paper or aluminium foil and place a scoop of mixture leaving spaces in between. Bake for 15-20 minutes at 350°F or until it turns golden brown.
Allow the cookies to completely cool down. (We can have these by themselves or coat them with chocolate). In a small bowl, add heavy cream and heat until it comes to a boil. Now add chocolate pieces or chips and allow it to settle for 2-3 minutes. Mix them evenly, dip the bottom of the cookies and on top, decorate the cookies as per your wish. Allow it to completely dry before you put them into a air tight container.