With Thanksgiving behind us, and the tryptophan coma starting to dissipate, it’s time to think of the crunchy, sweet, delectable items we all associate with the next holiday.
This year exigent circumstances will require a new, more focused approach to my holiday baking, but I’m always on the lookout for some new recipes that add a new twist along with the old favorites. This year, making something with coconut and chocolate sounds good. I found this recipe on an internet cooking website and am going to give it a shot:
Chocolate-Drizzled Coconut Macaroons
Ingredients: 1 1/4 cups granulated sugar, 4 large egg whites, 1 tablespoon honey, 1 teaspoon vanilla extract, 1/2 teaspoon fine salt, 7 ounces sweetened shredded coconut (about 2 2/3 cups), 1/2 cup plus 2 tablespoons all-purpose flour, 6 ounces semisweet chocolate chips
Fill a large saucepan with 2 inches of water and bring it to a boil over high heat. Reduce heat to low so the water is just simmering. Whisk sugar, egg whites, honey, vanilla, and salt in a large heatproof bowl. Set the bowl over, but not touching, the simmering water. Heat, whisking frequently, until sugar has dissolved and the mixture looks thicker, paler, and is hot to the touch, about 8 to 10 minutes. Remove bowl from the heat and stir in the coconut and flour. Cover and refrigerate the dough overnight.
Heat oven to 350°F. Line a baking sheet with parchment paper. Stir the dough and drop level tablespoons onto the baking sheet about 2 inches apart then bake on the middle rack. Bake until cookies are light golden brown around the edges and set in the centers, rotating the sheet halfway through, about 12 to 15 minutes total. Place the pan on a wire rack and let the cookies sit for 1 minute. Transfer the cookies to the wire rack to cool completely. Using a cooled baking sheet and the same sheet of parchment, repeat with the remaining dough. Set aside the parchment to use for drizzling the chocolate over the cooled cookies.
Place the cooled cookies on the reserved parchment sheet (they can be touching). Melt the chocolate chips in a small saucepan over low heat. (Alternatively, melt the chocolate chips in the microwave.) Dip a fork into the chocolate and drizzle it over the macaroons in a zigzag pattern. Let the cookies sit at room temperature until the chocolate has set, about 30 minutes. Store the macaroons in an airtight container for up to 2 days.