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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!
Course Cookie
Cuisine Canadian
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 40 Macaroons
Author Valerie Lugonja


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


  1. Preheat the oven to 325 degrees F
  2. Combine coconut, condensed milk and vanilla in large bowl
  3. 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)
  4. Carefully fold egg whites into coconut mixture; drop batter onto sheet pans lined with parchment paper using small 1 inch diameter ice cream scoop
  5. 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)
  6. Bake until golden (about 12-13 minutes for this size); cool on rack

Instructions for the Chocolate Bottoms:

  1. Melt chocolate carefully in microwave using manufacturer's instructions; dip bottoms only into chocolate
  2. 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

  1. Store in air tight container in freezer until ready to use; layer macaroons between layers of plastic wrap

Recipe 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