These chocolate dipped coconut macaroons are from The Great Minnesota Cookie Book by Rick Nelson and Lee Svitak Dean. I often bake from books written by other bakers I admire, but sometimes inspiration comes, not from the professionals, but from our neighbors. The recipes they grew up baking, from their family traditions, have been time tested and in this case, have won first prize in the Star Tribune Holiday Cookie Contest.
That is what this book is all about: real people, baking their hearts out and winning prizes. I love Mounds Bar candies (one of my favorite Halloween candy), which this cookie was inspired by, so this one grabbed my attention. I have a coconut macaroon recipe that is in constant rotation at the holidays, but I am always looking for something new to add to my repertoire. These chocolate dipped coconut macaroons are super simple and full of coconut goodness. Rick Nelson graciously gave me permission to share the recipe from the book (Snowball Clippers recipe submitted by Becky Varone) with you.
- 1/2 cup (60g) all-purpose flour I used Gluten-Free Baking Flour
- 1/4 tsp baking powder
- 3/4 cup (160g) granulated sugar
- 1/3 cup (76g) sour cream I used vegan sour cream
- 2 tbsp (30g) unsalted butter, melted I used coconut oil
- 1 egg white I used 1 1/2 teaspoons Egg Replacer mixed with 2 tablespoons water
- 1/2 tsp vanilla extract homemade vanilla extract
- 4 cups (200g) shredded unsweetened coconut loosely packed or the cookies will be too dry
- 1/2 cup (100g) mini chocolate chips vegan, if needed
- 4 ounces (110g) semisweet chocolate melted
- Whole almonds for tops I added this and it is optional for the Almond Joy version
- Preheat oven to 325°F. Line baking sheet with parchment paper.
- Whisk together the flour and baking powder.
- Beat the sugar, sour cream, melted butter and egg white. Add the flour mixture and mix to combine. Mix in the vanilla and coconut. Stir in the chocolate chips.
- Use a cookie scoop to portion out the cookies. The recipe calls for making 4-6 dozen, but I made HUGE cookies and only made 2 dozen. Place on prepared baking sheet. Add almond if you wish. Bake until the tops are golden brown, about 18-25 minutes. Let cool for a couple of minutes then transfer to a cooling rack.
- Dip the bottoms in chocolate and place back on the cooled baking sheet. Let sit until the chocolate sets or place in refrigerate to make it set faster.
Recipe shared with permission from Rick Nelson from The Great Minnesota Cookie Book by Lee Svitak Dean and Rick Nelson, from University of Minnesota Press