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Home -> Baked Goods -> Bars, Cookies and Brownies
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Chocolate-Dipped Double Coconut Macaroon Cookies
| Recipe Rating: N/A Printer Friendly | Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
14 ounces sweetened shredded coconut, divided 2/3 cup powdered sugar 1/4 cup canned cream of coconut 1 ounce cream cheese, room temperature 3 tbsp. all purpose flour 1 large egg white 1/2 tsp. vanilla extract pinch salt 16 ounces chopped semisweet or bittersweet chocolate
Directions
Preheat oven to 325 degrees. Line a large sheet pan with foil. Butter and flour foil. Combine 7 ounces coconut and powdered sugar in a food processor and finely chop. Add cream of coconut, cream cheese, flour, egg white, vanilla and salt. Process until well blended. Place remaining coconut in a medium bowl. Drop rounded tablespoonfuls of cookie dough into coconut and roll to coat completely. Roll into balls with your hands. Place 1 inch apart on prepared pan. Bake about 35 minutes until golden brown and firm to the touch. Transfer pan to a rack and cool completely. Line another sheet pan with wax paper. Place chocolate in the top of a double boiler over simmering water. Melt chocolate and stir until smooth. Remove pan from over water. Dip bottoms of macaroon cookies in melted chocolate, allowing excess to drip off. Place dipped cookies, chocolate-side down, on wax paper-lined pan and refrigerate 30 minutes until chocolate sets. Store cookies in a tightly covered container in the refrigerator. Let warm to room temperature before serving.
Makes about 1 1/2 dozen macaroons.
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