One year (I won’t reveal which one) my sister asked me to make chocolate covered coconut macaroons for her 30th birthday. I took to the kitchen and tested a variety of recipes, and as one might assume, made several friends in the process. Ina Garten was the clear winner. Her macaroons were moist, chewy, sweet and simple with a dashing hint of vanilla (as opposed to almond which is called for in some recipes) lying still behind the cloud of coconut. A heavy drizzle of chocolate adds a wintry elegance (along with a few calories).
Since Amber’s 30th birthday, I’ve received numerous requests for the recipe and even more requests for personalized batches of these choice cookies. The latest request? Grandpa Eddie. And who can say no to Grandpa? These cookies took me 1.5 hours to make, and then I was off to my grandfolks’ house with a batch of macaroons still wet with chocolate. Just FYI, the chocolate dries after about an hour.
Check out Ina’s recipe here. I like to keep mine in the oven for a few minutes longer than recommended because they develop a deeper brown. Once done baking, be sure to get some melting chocolate, and melt it in either in the microwave (I don’t have one of those) or on the stovetop in a water bath (don’t let the bowl with the chocolate touch the heat directly). Let me know if you have any questions. If you happen to make these sweet treats for the holidays, please share with me…mostly because I would like to eat one