So the Lemon Coconut Pixies that I took to the shrimp boil (renamed Lemon Coconut Crack Cookies by one of the recipients) were a huge hit…but I had neglected a key piece of info about one of the hosts! She has been eating gluten-free for the last two years, and, well, those delicious cookies didn’t fit the bill. I felt so bad, I had to make up for it. So I asked her hubby what her favorite sweets were, and he responded “anything with coconut, almonds and chocolate.” A quick search turned these up these from A Dash of Sass, and they fit the bill perfectly – not to mention, they looked quick and easy and could be made with things I already had!
I thought they were super delish, and would definitely make them again. Sending them off to my friend today, and hopefully she’ll feel the same. 🙂
Coconut Chocolate Almond Macaroons
3 cups sweetened flaked coconut
1 cup almonds, chopped
2/3 cup sweetened condensed milk
1 teaspoon vanilla extract
2 egg whites
Pinch of salt
10-12 ounces dark, milk or semisweet chocolate, chopped, melted
- Preheat oven to 350°F.
- Place coconut and macadamia nuts on large cookie sheet. Bake until lightly toasted, stirring frequently, about 12 – 15 minutes (keep your eye on them, the coconut toasts up quickly at the end!). Cool. Maintain oven temperature.
- Line 2 large cookie sheets with parchment paper. Spray parchment with cooking spray.
- Combine condensed milk and vanilla in large bowl. Mix in coconut and macadamia nuts thoroughly.
- Using electric mixer, beat egg whites and salt until stiff but not dry. Gently, fold whites into coconut mixture.
- Drop batter by rounded tablespoons onto prepared cookie sheets.
- Bake until macaroons just turn golden brown around edges, about 14 minutes.
Cool completely on cookie sheets.
- Line another cookie sheet with waxed paper.
- Dip cooled cookie bottoms into melted chocolate (I actually used a brush and just brushed it on…easy and worked just fine). Place cookies, chocolate side down, on prepared cookie sheet. Using a spoon, drizzle remaining chocolate over the tops of the cookies.
- Refrigerate until chocolate is set, about 15 minutes. Can be prepared 4 days ahead. Store cookies in airtight container and refrigerate.