Every Christmas I always look for new cookie recipes or sweet treats to bake. A few years ago I came across a Martha Stewart recipe for coconut macaroons dipped in chocolate. I decided to scatter miniature chocolate chips throughout each little cookie instead of dipping them because I wanted to add little specks of chocolate to the macaroons.
I had never attempted to make macaroons, but from tasting homemade macaroons from bakeries and stores, I knew they were a cookie worth trying. Here's how you can make these delicious cookies this Christmas.
First, preheat your oven to 325 degrees, then mix a 14-ounce bag of sweetened shredded coconut, four egg whites, 2/3 cup of sugar, 1/3 cup of All-Purpose flour, 1/4 teaspoon of kosher salt and 1/2 teaspoon of vanilla extract.
Once all of this has been mixed together, gently fold in about 1/2 cup of miniature semi-sweet chocolate chips. Make sure the chocolate chips are evenly dispersed throughout the dough and drop about a tablespoon of dough on a baking sheet lined with parchment paper.
Bake the macaroons for approximately 25 to 30 minutes and rotate the pan if the cookies start to turn golden brown.
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If you want to dip the macaroons in chocolate, like the original recipe calls for, then melt six ounces of bittersweet chocolate and dip the bottoms of the macaroons into the chocolate. Refrigerate the macaroons if you dip them in chocolate, otherwise, let them cool and store them in a container.
These cookies are delicate and sweet; they're perfect for Christmas. I love having one of these macaroons after dinner with some coffee. The sweet coconut and chocolate pair beautifully together.