Can you say “it’s almost spring time?” And Easter, and deviled eggs, and carrot cake, and sun, and pastels, and all things coconut? Well, it’s still winter but my heart is all spring right now. Especially, because I can feel winter’s firm grasp starting to relax a bit in transition to the next season. “Oh, hi, sunshine, it’s a pleasure seeing you here in March and at 5:00 p.m.” Which is why I had to make Chocolate Chip Cookie Coconut Macaroons. Yes, file this under my addiction to chocolate chip cookies and needing them all day every day.
Well, this version is actually kind of healthy. Made from all things coconut! Shredded coconut, coconut sugar, and coconut oil. It’s so healthy you can cancel out the fact that it’s fraternizing with mini chocolate chips. Okay, it’s not healthy, but it’s really on the lighter side of desserts. I’m thankful for you Chocolate Chip Cookie Coconut Macaroons. I’m thankful for you.
Even though I was totally planning on giving my mom partial credit for this recipe, she insisted on letting everyone know that in my childhood, she made chocolate covered macaroons too many times to count. Yes, mom, I crown you Queen B of the coconut macaroons. The reason I love them is because of you.
Mom would make them with the large-sized shredded coconut and then dipped half of them into chocolate. Plus, she would make jumbo-sized cookies. Genuinely enjoyable.
But confession, I only ate the side with the chocolate! Yes, I am that person you hate. I also take the cream out of Oreos™, only eat one bite of each chocolate in a chocolate box, I pick out the folded potato chip in the chip bag, and eat all the marshmallows out of a box of Lucky Charms™. You find me disgusting now, don’t you? And, I’m just going to say it, while I’m confessing, I would take the last piece of pizza with no regrets… NO REGRETS.
And while I think it’s charming, Daniel finds it down right despicable.
So, when I made my version of the coconut macaroons, I had to make sure there was chocolate galore. The more chocolate the better. The more places I can put chocolate, the better. You get the idea. And while I mentioned earlier how healthy these cookies are, they are also smothered in a “healthy” amount of chocolate. I’ve won. I’ve won, won, won at life.
Is there a way I can virtually send these cookies to you? Because I’d do it, I really would. But, while I’m working out how to do that, you can make this recipe yourself. You’re a weekday champion and you’ve hustled your way to the middle of the week, and that means making cookies tonight is a must.
Chocolate Chip Cookie Coconut MacaroonsPrint Recipe
- 2 1/2 cups shredded coconut, Bob's Red Mill brand preferred
- 3/4 cup coconut sugar
- 1/4 cup flour
- 1 cup mini chocolate chips
- 4 large egg whites
- 1 tablespoon coconut oil
- 1 teaspoon vanilla
- pinch of salt
- -Chocolate Ganache Topping-
- 1/2 cup milk chocolate chips, Ghirardelli brand preferred
- 1 teaspoon coconut oil
- Flakey salt for garnish
Preheat the oven to 325 degrees.
Mix all dry ingredients together. Add in egg whites, melted coconut oil, pinch of salt, vanilla, and stir to combine.
Using a small cookie scoop or your hands, form tightly-packed balls and place on a cookie sheet two inches apart.
Bake in the oven for 17-20 minutes.
For the ganache, melt together the chocolate chips and coconut oil in a microwave or on in a saucepan on a stovetop.
Using a fork, drizzle the ganache on the top of the slightly-cooled cookies, and top with more chocolate chips and flakey salt.