Coconut Macaroons with Chocolate Drizzle

I enjoyed coconut macaroons at a gathering not long ago and it made me think, "it's been a long time since I made macaroons."  So naturally, I rushed home to whip up a batch.  If you like soft, chewy, coconutty cookies -  these, my friend, are for you!  They're  extremely easy to make since they contain only 3 ingredients (4 if you drizzle them with chocolate).  And did I mention they're Gluten-Free, Egg-Free, and suitable for Passover?  

Start with 1 pound of sweetened coconut flakes.  Be sure to you don't get desiccated coconut, which is very dry.

Also needed, Vanilla Bean Paste (or pure vanilla extract) and a can of Sweetened Condensed Milk.

As you see, I use a safety can opener, even though the can of sweetened condensed milk has a pull-top because the pull-top leaves a sharp edge.

See?  Nice smooth edge that won't ruin my spatulas or cut my fingers.

In goes the Vanilla Bean Paste.  Can you see all the little seeds?  They're packed full of flavor.

Mix well. I like to use my BeaterBlade attachment so I don't have to stop and scrape down the sides of my mixing bowl.

Use a #50 scoop (about 1 tablespoon) to portion the cookies onto two prepared half sheet pans.  I tested baking them on Silpats (silicone liners) and parchment.  The macaroons stuck to the parchment, but released perfectly from the Silpats so that's what I recommend you use. 

Dip your fingertips in water and roll each portion of cookie dough into a ball.  

Bake for about 15 minutes, or until the cookies start to turn brown and caramelized around the edges.  Mmmm.  Allow the cookies to cool completely before removing from the silicone lined sheet pans.  They'll be too soft to move before then.

When the cookies are completely cool, drizzle with a little melted chocolate (use really good chocolate).  I placed my chocolate in a zip-top bag and microwaved it for 30 seconds at a time until it was completely melted.  Then I cut a very, very small hole in the corner of the bag and drizzled it over the cookies.

And that's all there is to making these soft and chewy coconut flavor bombs.  Go make some macaroons! 

Some of the items used to make this recipe:

(affiliate links)

• sweetened flaked coconut https://amzn.to/3ujyfIt

• sweetened condensed milk https://amzn.to/3ujJXCQ

• pure vanilla extract https://amzn.to/3r9wNGK

• pure vanilla bean paste https://amzn.to/3HhfWXZ

• half sheet pan https://amzn.to/35BtaRv

• silpat liner https://amzn.to/3gdl0Rw

• #50 scoop https://amzn.to/32OW1Rg

• BeaterBlade attachment https://amzn.to/35vVXH5

• high quality dark chocolate https://amzn.to/3ohtfjK

• KitchenAid stand mixer https://amzn.to/34bqUAb

---

Coconut Macaroons with Chocolate Drizzle

makes about 32 cookies (#50 scoop)

Printable Recipe

Ingredients

• 16 ounces sweetened coconut flakes (about 6 cups)

• 14 ounce can sweetened condensed milk

• 2 teaspoons vanilla bean paste or pure vanilla extract

• 1 ounce semisweet or dark chocolate for drizzling

Directions

1. Preheat oven to 350F and line 2 half sheet pans with silpat liners.

2. Combine coconut, sweetened condensed milk, and vanilla.

3. Use #50 scoop, packed, to portion cookies.

4. Dip fingertips in water and roll cookies into ball shape; space evenly on prepared sheet pans.

5. Bake in center of preheated oven for about 15 minutes, or until the edges start to turn brown and caramelize.

6. Allow macaroons to cool completely on silpats before removing.

7. Place chocolate in zip-top bag and melt gently in microwave; snip small hole in corner of bag and drizzle on macaroons.

Awesome Gingerbread Cookies

Christmas is just around the coorner and it occurs to me that I've never shared my favorite gingerbread cookie recipe with you so here it is.  These cookies are soft and flavorful, but not too spicy and not too sweet.  They pair well with royal icing if you choose to add it, but they're perfectly tasty without.  The cookie dough is a dream to work with and it holds its shape beautifully when baked.  It's flexible too - good for small or large cookies.... and the dough can be made well in advance.  Love this recipe!  I hope you give it a try.

View fullsize

This cookie recipe starts in a very uncommon way - on the stove top. 

View fullsize

Sugar, molasses, water, and spices are brought to a rolling boil in a nonstick saucepan. The mixture is removed from the heat and butter is stirred in until completely melted.

View fullsize

While the molasses mixture cools a bit, flour, baking soda, and salt are whisked to combine.

View fullsize

Then the molasses and flour mixtures are combined just until combined.

View fullsize

My BeaterBlade makes quick work of the job and I don't have to stop to scrape down the sides of my mixing bowl. 

View fullsize

The mixture is soft and sticky - too soft and sticky to work with.  It needs to chill out in the fridge overnight before rolling and baking.  Place the mixture into a gallon-size zipper bag and pop it in the fridge.  The cookie dough will darken in color and firm considerably.

The next day (or week), roll the cookie dough between 2 layers of wax paper to 1/4-inch thickness (I love using these rolling guides very helpful).  Using wax paper eliminates the need to dust the cookie dough with excess flour, which makes subsequent cookies tough.  

Cut desired shapes.  Here I'm using an adorable mini gingerbread house cutter.

Can you picture it assembled and decorated? Check out the next photo!

So stinking cute!!!

Here are other mostly Christmas shapes.  The younger kiddos really like dinosaur shapes too.

And my favorite snowflake and frosty/gingerbread plunge cutter shapes.  Can't let a year go by without these little cuties. 

Items used to make this recipe:

(affiliate links)

• winter themed plunger cutters https://amzn.to/3Gdplie

• mini gingerbread house cookie cutter https://amzn.to/3INC4tx

• nonstick sauce pan https://amzn.to/3udFwtd

• beaterblade https://amzn.to/3KWNWez

• rolling guides https://amzn.to/3GrklGV

• dinosaur cookie cutters https://amzn.to/3obihfU

• christmas cookie cutters https://amzn.to/3GlejHO

---

Awesome Gingerbread Cookies

Printable Recipe

Ingredients

• 1 cup sugar

• 1/2 cup molasses

• 1/2 cup water

• 1 tablespoon ground ginger

• 2 teaspoons ground cinnamon

• 1 teaspoon ground cloves

• 1 cup unsalted butter, room temperature

• 4 cups all purpose flour

• 1 1/2 teaspoons baking soda

• 1/4 teaspoon fine salt

Directions

1. In a large heavy-bottom saucepan, heat sugar, molasses, water, ginger, cinnamon, and cloves.

2. Bring to a boil and stir until the sugar dissolves.

3. Remove from heat and stir in butter until melted.

4. Cool for 15 minutes

5. In a large bowl, whisk together the flour, baking soda, and salt.

6. Pour flour mixture into cooled molasses mixture; stir until combined.

7. Place dough in a gallon-size zipper storage bag; refrigerate overnight (or up to a week).

8. Preheat oven to 350F.

9. Roll dough between two layers of wax paper or parchment until dough is 1/4-inch thick.

10. Cut desired shapes using cutters that have been dipped in flour.

11. Place shapes on parchment or silpat lined sheet pans; bake 8-10 minutes for small to medium cookies (12 minutes or more for very large cookies).

12. When cookies are cool enough to handle without distorting, transfer to a cooling rack to cool completely.

Notes

• Cookie dough can be stored in the fridge for up to a week before baking.  

• To make cookie dough even further in advance, freeze well wrapped in plastic.  

• Thaw frozen cookie dough in plastic wrap, overnight in the fridge, before rolling and baking.  

recipe adapted from The Pastry Queen