The other day I was idly going through my Google reader when I hit upon the latest entry from my blogger friend Sizzle. She had been running a bit of a contest, giving away a CD of covers she loved. For whatever reason, I didn’t enter…blame my forgetfulness…or laziness…whatever. Either way, I was kicking myself when I read the list of covers she included in the CDs she gave away. I love, love, love Katie Thompson’s cover of Crowded House’s “Fall at Your Feet” and the Postal Service’s rendition of Phil Collins’ “Against All Odds” really lives up to the haunting nature of the original. So being ever resourceful, I emailed Sizzle and begged kindly asked if she’d sell me a copy of the CD’s. And that’s when she suggested a trade…
The deal was, I either send some recipes friendly to Sizzle’s new healthy eating lifestyle OR I bake her some diet safe cookies. Considering the fact that I am also trying to eat healthier, I could have sent along some tasty but healthy recipes. But I know Sizzle’s been going through a lot and I figured homemade treats from across the country would cheer her up some (I hoped). I remember how touched I was when Joy sent me a care package, so I thought it was time to pay it forward. Sizzle had told me she really wanted to try a coconut almond chocolate macaroon recipe she’d seen online. I took a look at the recipe and it not only looked simple, it looked delicious. Since I didn’t have most of the ingredients, I made a list and headed out to Target (did I mention how dangerous it was for me to live this close to a Target?).
It’s not very hard to get me to bake and I know that a good cookie can do wonders for the soul. The very smell of the toasted coconut and almonds lifted up my spirits on a rainy day (seriously Mother Nature, I’m not kidding…I’ll totally post those pictures on the interwebs). Sure I was getting CD’s in exchange for the cookies, but truth be told I probably would have made them for her anyways. So Sizzle, these lovely macaroons (uhmmm, the Boy and I kinda had one or two) are on their way to you! Let’s just hope the chocolate doesn’t melt…or the FedEx guy doesn’t get hungry. And FYI, these cookies TOTALLY taste like the Girl Scout’s Samoas (bonus!!!).
Coconut Almond Chocolate Macaroons (adapted from A Dash of Sass)
3 cups sweetened coconut flakes
1 cup slivered almonds
2/3 cup sweetened condensed milk
1 teaspoon vanilla extract
2 egg whites
pinch of salt
12 ounces semisweet chocolate, chopped
3 tablespoons heavy cream
Preheat oven to 35o degrees. Line two baking sheets with parchment paper and then grease the parchment paper.
Mix together the coconut and almonds in a large bowl. Heat a nonstick skillet over medium heat and place half the coconut/almond mixture in the skillet. Constantly stir the coconut and almonds to make sure it doesn’t burn. Toast the coconut and almonds until the flakes start to turn a light brown. Remove from heat and allow to cool.
In a stand mixer, add the egg whites and salt and whip until the whites form sturdy peaks (but not whipped to the point of becoming dry). Once whipped, take the bowl off the stand mixer and set aside. In a large measuring cup, measure out the sweetened condensed milk and add the vanilla. Stir until the milk and vanilla are combined. Once the coconut/almond mixture is cooled, add the milk/vanilla mixture and stir. Fold in the egg whites, making sure all the ingredients are incorporated.
Drop the batter by the heaping tablespoon full onto the greased parchment paper. Bake for 12 to 14 minutes or until golden brown around the edges. Remove from the oven and allow to cool completely before handling.
While waiting for the cookies to cool, start on the chocolate coating. Place the chocolate and the heavy cream in a microwave safe bowl and zap for 35 seconds. Remove the bowl from the microwave and stir the chocolate until it starts to smooth. If the chocolate is still a bit chunky, microwave it again for 10 seconds. Continue in 10 seconds intervals until the chocolate is smooth. Line another baking sheet with parchment paper and then dip the bottom of the cooled cookies in the chocolate. Place the cookies (chocolate side down) on the parchment paper. Once all the cookies are completely dipped, use a spoon to drizzle chocolate over the top of the cookies. Place the cookies in the refrigerator until the chocolate is set – about 20 minutes.Print This Recipe