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 Time30minutes
Cook Time12minutes
Total Time42minutes
Servings40Macaroons
AuthorValerie Lugonja
Ingredients
Ingredients for the Macaroons:
10ouncesor 550 grams sweetened flaked coconut
10ouncesor 285 grams sweetened condensed milk
1teaspoonpure vanilla extract
2large egg whites, room temperature
1/4teaspoonsalt
Ingredients for the Chocolate Bottoms:
4ouncesor 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
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