Chocolate Bottomed Coconut Macaroon Cookies aka Tu-Ra-Lu-Ra-Lu-Ra's
Chocolate Bottomed Coconut Macaroon Cookies: an ode to my father and a lovely addition to the Christmas Cookie Platter. Chewy little gluten free snowballs!
Servings: 40 Macaroons
Ingredients
Ingredients for the Macaroons:
- 10 ounces or 550 grams sweetened flaked coconut
- 10 ounces or 285 grams sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 2 large egg whites , room temperature
- 1/4 teaspoon salt
Ingredients for the Chocolate Bottoms:
- 4 ounces or 115 grams of excellent quality dark chocolate
Instructions
- Preheat the oven to 325 degrees F
- Combine coconut, condensed milk and vanilla in large bowl
- Whip egg whites and salt on high speed in bowl of electric mixer fitted with whisk attachment until peaks form (not soft, not stiff, but medium peaks)
- Carefully fold egg whites into coconut mixture; drop batter onto sheet pans lined with parchment paper using small 1 inch diameter ice cream scoop
- Alternatively, chill batter, scoop dough and roll into small balls; refrigerate for 15-30 minutes on cookie sheet prior to baking for best shape (no slumping unwanted puddle at the base)
- Bake until golden (about 12-13 minutes for this size); cool on rack
Instructions for the Chocolate Bottoms:
- Melt chocolate carefully in microwave using manufacturer's instructions; dip bottoms only into chocolate
- Place on sheet of parchment paper a couple of times to expel excess chocolate; place on parchment covered cookie sheet to dry
Instructions for Storing
- Store in air tight container in freezer until ready to use; layer macaroons between layers of plastic wrap
Notes
To avoid puddling around base of cookie:
- scoop dough with 1 inch ice cream scoop or melon baller; place on parchment covered cookie sheet and refrigerate for an hour
-excess liquid will pool at bottom of each ball; roll by hand, leaving puddle on cookie sheet and replace parchment paper before baking
- scoop dough with 1 inch ice cream scoop or melon baller; place on parchment covered cookie sheet and refrigerate for an hour
-excess liquid will pool at bottom of each ball; roll by hand, leaving puddle on cookie sheet and replace parchment paper before baking