Dark Chocolate Coconut Macaroon Cookies

By á-47159

These puffy little cakey cookies store well and taste just as good the second and third days after you make them.

Ingredients

• 3/4 cup flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 4 tablespoons butter, melted
• 2/3 cup sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 egg
• 1/2 cup unsweetened coconut, finely shredded (I buy mine at Whole Foods)
• 2 ounces dark chocolate, chopped

Details

Servings 10
Preparation time 10mins
Cooking time 20mins

Preparation

Step 1

Heat oven to 375°F. Line a baking sheet with a nonstick baking mat (Silpat) or parchment paper. Set aside.

In large bowl, combine flour, baking soda, baking powder and salt until well combined. In second bowl, stir together the melted butter and sugar until smooth. Stir in the vanilla and almond extracts and egg until well combined. Add wet ingredients to dry ingredients and stir until just combined. Stir in the coconut and dark chocolate until combined.

Roll cookie dough between hands (it will be slightly wet) to form 10 balls. Place balls on baking sheet and bake 10 to 12 minutes or until cookies are just lightly golden brown around edges and puffed up. Cool 2 minutes on baking sheet. Transfer to wire rack to cool completely.