COCONUT PALMS GIVE US MACAROONS!
Chocolate -Topped Coconut Macaroons (for Passover or anytime!)Makes 24
(Note for those who keep kosher: the cookie is parve, the chocolate top is dairy)
3 cups sweetened shredded coconut ( lightly packed)
3/4 cup granulated white sugar
3/4 cup egg whites ( about 6 egg whites)
1 teaspoon vanilla extract ( not imitation vanilla flavoring)
1 teaspoon almond extract ( not imitation almond flavoring)
1 and 1/2 cups semi-sweet chocolate chips
6 tablespoons heavy whipping cream.
Mix the first three ingredients in a heavy saucepan and cook over medium heat stirring constantly for 12 minutes. Remove from heat and stir in both extracts. Refrigerate until cold, about 45 minutes.
Preheat oven to 300. Grease baking sheet with butter or parve butter-substitute or line it with parchment paper. Place 1 tablespoon- sized balls of dough on sheet. Make sure they are "tightly held together" balls because any fragments of coconut that hang off will get darker than the rest of the cookie. Makes 2 sheets. Bake about 20 minutes until golden on the bottom and slightly golden on the top. Transfer cookies to rack to cool.
Stir chocolate and cream in a small heavy saucepan over medium heat until melted and smooth. Remove from heat. Spoon chocolate
over the tops of the macaroons (you can leave a few plain, for people who might not want chocolate). Refrigerate for at least two hours so the glaze sets. They will be good for at least a week, refrigerated in an air-tight container.
Katherine Wagner-Reiss has her botany Certificate from the New York Botanical Garden, where she is a volunteer tour guide.