Cal Orey

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August 21, 2014
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Mighty mound cookies for pre-fall

Coconut macaroons are sweet, soft, gooey cookies and one of my favorite on the South Shore any time of year. I’ve had a long lasting affair with these mounds — both plain and chocolate-dipped. I whipped up a batch back in the winter of 2014 but this time around I created another version of the recipe for the perfect macaroon, which is an Italian and French delight. This cookie is popular around the globe. It calls for less than more ingredients. And this time as a grown-up with different taste buds I didn’t use sugar or salt and turned to fresh orange rind and dark chocolate for extra flavor.

Coconut macaroons, like these, take me back in time when I used to swim outdoors at one of our resort pools. Off season in the early autumn after an Earth changes forecast I made came true, I sensed it was perfect timing to hit the casinos. “I’m on a roll,” I, the author-intuitive thought. Once at the dollar slot machines I got a good vibe with one machine. Five minutes later, I hit the jackpot: $400. I cashed out, purchased a pricey black leather shoulder purse at one of the gift shops, and treated myself to a half dozen of large chocolate dipped coconut macaroons. Then, I swam laps knowing I had yummy cookies to savor at home with tea while I waited for firewood to be delivered. Sweet.

This week I perfected my coconut macaroon cookie recipe. I want to share it with you. It’s super for anytime — not just holidays or special occasions. In fact, these chocolate dipped cookies are fine to bake for or with kids after school. Not only are these gems simple to make, but the limited ingredients is less than more and you may already have items in your pantry.

Chocolate Dipped Coconut Macaroons

14 ounces premium shredded coconut sweetened

14 ounces sweetened condensed milk

3-4 tablespoons all-purpose flour

3 egg whites, whipped

1 1/2 teaspoons pure vanilla extract

½ teaspoon almond extract

1-2 teaspoons orange rind

Chocolate

½ cup premium dark chocolate chips

3 tablespoons organic reduced 2 percent fat milk (or a bit more for a nice consistency to drizzle on top)

Preheat the oven to 325 degrees. In a mixing bowl, combine coconut, milk, and flour. Fold in whipped egg whites. Add flavorings and lemon rind. Drop the batter onto cookie sheet pans lined with parchment paper using 1/3 cup ice cream scoop. Shape peaks (like a mountain) on each cookie. Bake 20 minutes until edges and top of cookies are golden brown. Cool. In a small microwave dish, nuke chocolate for about one minute. Add milk for a smooth consistency. Dip each of the cookie into the melted chocolate (the bottom or one side works best). Place in refrigerator until firm. Makes 15 cookies. Store in airtight container and put in fridge or freezer.

Like in the wintertime, these coconut macaroons baked nicely in the early morning when the air is cooler nowadays. Truly, these cookies are fail-proof to make whether you’re a kid or adult. The moist texture, burst of citrus, and chewy cookie is good and the look is great. You’ll be proud to show off these homemade cookies to your family and friends. They pair well with fresh fruit after school, afternoon tea or for dessert after dinner. You and your palate — as well as your cookie monster’s — will be pleased.

Motto: Pre-made cookies and other things bought in life are fine but doing it yourself can be better because you can get exactly what you want.

Cal Orey, M.A. is an author and journalist. Her books include “The Healing Powers” series (Vinegar, Olive Oil, Chocolate, Honey, and Coffee) published by Kensington. Her website is www.calorey.com.


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Tahoe Daily Tribune Updated Aug 21, 2014 06:40PM Published Aug 27, 2014 03:21PM Copyright 2014 Tahoe Daily Tribune. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.