25 Days of Christmas Cookies – Chocolate Dipped Macaroons

  • Like on Facebook
  • Twitter
  • Print Friendly and PDF
  • Pin It

Baking season has arrived…

This year I have decided to make 25 different varieties of cookies.  Some of the cookies will be gobbled up by my family, but the majority of the cookies will be given away to someone special.

Every year Mrs. Hillbilly’s BFF has a huge Christmas open house party for all her friends, family and co-workers.  However this holiday season, she is currently undergoing chemotherapy.  Which we all know totally sucks. Mrs. Hillbilly’s friend is trying to keep things normal for her family and has decided to still have her annual Christmas party. And that is where I come in.

So pull out those stretchy pants, because it’s time to bake some cookies!

Ingredients

2 1/2 cups sweetened coconut
2 large egg whites
1 teaspoon vanilla extract
4 oz milk or semi-sweet chocolate chips

Directions

Pre-heat oven to 325 degrees.

In a medium sized bowl combine the coconut, egg whites, vanilla and mix well.  Using a 2 tablespoon cookie scoop* drop coconut mixture on to a line baking sheet or silpat.*

Bake for 15 minutes at 325 degrees.  Cool on a wire rack.  Once the macaroons have cooled completely, melt 4 ounces of chocolate in a double broiler.  Remove double boiler from heat and carefully dip the bottoms of macaroon in chocolate and place on parchment paper to set.

Makes 8 good-sized macaroons.

Martha Stewart’s Cookies: The Very Best Treats to Bake and to Share*~ Amazon

*Direct link to an Amazon.com product

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.

Related posts:



Comments

  1. I am sorry to hear about your friend…godspeed to her and her family! I was just thinking this morning that I wondered if you were going to do this series again as I need some new ideas for this holiday season! Will be following…and I am sure I will break out the stretchy pants very soon! :) Thanks in advance for all the recipes and tutorials!

  2. Susan Robinson says:

    I’m sorry to hear this as well. It is so hard to have sickness during the holiday season.
    Now, if you are planning on printing 25 luscious cookie recipes, I need to know something. Is there any way to print them out? I am technology challenged, so I usually need a “print” button or something equally easy.

    • Susan,
      If you look between the post and comments, you will find a series of icons to click on. The 4th one in from the left is a print button. Once you click, it will bring up a print friendly verison of the post. Take a minute to look and make sure it’s what you wanted to print and you can decide if you want to print the images are not (there’s a button at the top of the page if you just want the recipe text).
      Hope this will help you out!

  3. Now this is my kind of cookie! I really appreciate all your recipes because they are simple, made with ingredients on hand, include pics and are so tasty!! :)

  4. I have a question- just made this recipe and my macaroons were quite crumbly …. is this normal?
    I added an extra egg white as the mixture wouldnt stay together enough to be put onto my tray, then they seemed ok, and stayed together when i put them onto the wire rack, but then some fell apart when i was dipping them in the choc.
    Just wondering if this is normal (it was SUCH a shame to have to eat the ones that fell apart with some extra choc ;) )
    Thanks.

  5. Staci Buie says:

    What a kind thing to do – that is a great way to support this family!

  6. Can these be made ahead and stored in the freezer until time to assemble your cookie plates?

  7. I was so excited when I found this recipe. I have ate these cookies before and I love them, just never knew how to make it myself. Well, now I tried. My conclusion is that recipe author forgot to put every other ingredient on the list or maybe keeping some of them in secret. First of all i couldn’t make little round balls using technique as instructed. Ended up rolling it by hand. When took them out of the oven they were so fragile that I couldn’t even take them out of the pan – they fell apart into separate coconut flakes. So to save my investment to the products I end up scrubbing coconut back to the bowl, adding 1/2 can of condensed milk and cooking one more time. This time for 30 min. And now they finally taste the way they should! They even got that golden yellow color, which was absent on first attempt.
    That is my experience…

    • One possibility for crumbly macaroons could be not using sweetened coconut. Some other sort of sweetener would need to be added if using unsweetened coconut.

  8. You are such a good friend to help out your friend with chemo. Best of luck to Mrs Hillbilly on her chemo journey. I know it’s no fun, but it’s great she has a friend and neighbor like yourself.

  9. I’m sure the difference in recipe outcomes is due to different sizes of eggs! I just made two batches, and one stuck together a little bit better than another because there was a little less coconut than the first batch. I used my own free range eggs and they are probably extra-large size. Even just using a large egg instead of extra large would probably make a difference in stickiness. If you only had large, you could just use a little less coconut.

  10. Tried using unsweetened coconut. Mixed a little over 1/4 C raw honey with the mixture. Just came out of oven. Holding together ok. We’ll see when I dip them in chocolate.

  11. I am a little slow getting to this, but noticed the oven temp is first stated to be 350°F but instructions say to bake @ 325°F. More inclined to use the lower temp but wanted to be certain…
    Thanks!

Speak Your Mind

*

Recipes Garden Frugal Canning Chickens Travel