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Coconut Macaroons With Chocolate

Updated on December 12, 2017
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One of Susan's passions is cooking and creating new recipes for family and friends.

Coconut Macaroon Cookies
Coconut Macaroon Cookies | Source

Coconut Macaroon Cookies

Every year I have to make three or four batches of these cookies because not only does everyone enjoy them but I also put them into homemade baked gift packages for neighbors and friends. They are great to take along when visiting people at Christmastime as well.

One thing I do like about coconut macaroons is that they can be made in October or November and frozen. Simply let them cool after coming out of the oven, wrap well and freeze. To defrost just set them on the counter.

Cook Time includes one hour chilling time

Prep time: 1 hour 30 min
Cook time: 10 min
Ready in: 1 hour 40 min
Yields: 58 small cookies

My sister in law gave me this recipe years ago when we first met and I've been making these cookies ever since.

Ingredients for Coconut Macaroon Cookies

Everything is measured out and ready to go.
Everything is measured out and ready to go.

Ingredients

  • 1/3 cup of butter or margarine, softened at room temperature
  • 3 ounces of cream cheese, softened at room temperature
  • 3/4 cup of sugar
  • 1 egg yolk
  • 2 tsp. of almond extract
  • 2 tsp. of orange juice
  • 1 1/4 cups of all-purpose flour
  • 2 tsp. of baking soda
  • 1/4 tsp. of salt
  • 4 cups of flaked coconut, divided 3 cups and 1 cup
  • chocolate chips, (optional)
  • maraschino cherries red, green, or both, cut into halves (optional)

Step by Step Photo Instructions

Click thumbnail to view full-size
Cream butter together with cream cheese and sugar.Beat until you have a fluffy consistency. Add and beat into the mixture egg yolk, almond extract, and orange juice.In a separate bowl combine flour, baking powder, and salt.Add the flour mixture to the creamed mixture gradually. Add 3 of the 4 cups of coconut to the mixture stirring well.Once all mixed well cover the bowl and chill for one hour.
Cream butter together with cream cheese and sugar.
Cream butter together with cream cheese and sugar.
Beat until you have a fluffy consistency.
Beat until you have a fluffy consistency.
Add and beat into the mixture egg yolk, almond extract, and orange juice.
Add and beat into the mixture egg yolk, almond extract, and orange juice.
In a separate bowl combine flour, baking powder, and salt.
In a separate bowl combine flour, baking powder, and salt.
Add the flour mixture to the creamed mixture gradually.
Add the flour mixture to the creamed mixture gradually.
Add 3 of the 4 cups of coconut to the mixture stirring well.
Add 3 of the 4 cups of coconut to the mixture stirring well.
Once all mixed well cover the bowl and chill for one hour.
Once all mixed well cover the bowl and chill for one hour. | Source
Roll the dough into balls and then roll in the remaining flour mixture. Place onto a cookie sheet and bake for 10  minutes.
Roll the dough into balls and then roll in the remaining flour mixture. Place onto a cookie sheet and bake for 10 minutes. | Source
As soon as the cookies come out of the oven insert chocolate chips, cherry halves, or leave plain as is.
As soon as the cookies come out of the oven insert chocolate chips, cherry halves, or leave plain as is. | Source

Instructions

  1. In a medium size mixing bowl cream butter, cream cheese, and butter together until fluffy. This can be done by hand but to get a fluffier texture I recommend using an electric mixer.
  2. Add egg yolk, almond extract orange juice, sugar, and beat well.
  3. In a smaller bowl combine flour, baking powder, and salt. Add this to the creamed mixture and mix well. Add 3 of the 4 cups of coconut and stir well.
  4. Cover the bowl tightly with saran wrap and refrigerate for one hour. This is to make the dough easier to work with.
  5. Preheat oven to 350°F. For these cookies you don't need to grease a baking sheet, which is always nice. But I do recommend if you're using a dark colored cookie or baking sheet to use parchment paper. This way they'll be less likely to cook too much on the bottoms.
  6. With a teaspoon scoop out dough and roll into approximately a 1" ball. Roll the ball in the remaining coconut and place onto the cookie sheet.
  7. Once you have a cookie sheet full place into the oven for ten minutes.
  8. As soon as you take the coconut macaroons out of the oven press the chocolate chips into the cookie. If using cherries gently push them into the center of the cookie. Let the cookies cool for a minute then remove and let them cool on a wire rack.
  9. ENJOY!

Sound Good? Please rate my recipe.

4.8 stars from 13 ratings of Coconut Macaroon Cookies

Coconut Macaroon Tips

  • To cut back on the sugar in these cookies you can use unsweetened coconut and omit the chocolate all together.
  • The coconut macaroons can also be drizzled with melted bakers semi-sweet chocolate or you can also dip the baked cookie and totally coat it with chocolate.
  • Be sure to hide some of your cookies if you happen to live with a cookie monster as they do disappear fast.


Christmas Baking

Do you bake at Christmastime?

See results

A Fun Way to Separate the White from the Yolk

© 2012 Susan Zutautas

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