Chocolate Covered Macaroons

These cookies take a bit of time to make since you must make a custard a few hours before forming the cookies.  You can do this the day before you plan to bake them or just plan well ahead.  I promise it’s worth the trouble because these cookies are unbelievably tasty.  They’re best to be eaten the day you bake them, but if you store them in an air-tight container, they’ll keep a couple of days.

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Ingredients (makes 3 dozen): 

1/2 cup whole milk
1/4 cup sugar
2 tbsp. flour
1/4 tsp. kosher salt
2 egg yolks
1/2 tsp. vanilla extract
Two 14 ounce bags sweetened grated coconut
6 egg whites
1 cup sugar
1/2 tsp. kosher salt



First, make the pastry cream by putting a medium saucepan on the stove over medium high heat.  Add the milk and heat until bubbles start to form on the edges of the pan.  Do not boil.  While milk is heating, combine the sugar, flour, and salt in a bowl, then whisk in the egg yolks.  Remove the milk from the heat and slowly pour it into the bowl of flour mixture, whisking continually.  Then return the mixture back into the saucepan and place on medium high heat.  Whisk until mixture thickens, and then remove from heat.  Add vanilla.  Pour into a sieve over a bowl and press mixture through sieve with a wooden spoon to collect any egg that may have cooked.  Place plastic wrap directly on the surface of the cream, and let cool completely.  Refrigerate until cold, about 2 hours.

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper or butter the pan.  In a large bowl, combine the cream mixture with the coconut, egg whites, sugar, and salt.  Using a cookie scoop, form the dough in rounded mounds onto the prepared baking sheet.  Bake for 25-30 minutes, or until the  cookies are golden brown.  Let cool on baking rack for at least 20 minutes.  When cool, dip each cookie into the chocolate sauce and let set up on the baking rack.


Chocolate sauce:

1 cup heavy cream
8 ounces semisweet chocolate chips
1/2 tsp. vanilla extract
1 tsp. corn syrup

In a small saucepan, heat the cream, until it starts to simmer.  Place the chocolate chips in a bowl and pour the hot cream over the chips.  Stir until completely melted, and add vanilla and corn syrup.