Sunday, December 13, 2009
I love this time of year when it's perfectly acceptable to bake goodies every day of the week and no one even thinks twice about it. Goodies to eat, goodies to share with friends, goodies for parties, and goodies as gifts--it's all good! I made these delightful cookies for a luncheon last Christmas and was asked several times for the recipe. Covered in chocolate and with all that good coconut flavor this recipe from Epicurious is the perfect creative cookie to share!
1/2 cup unsalted butter, room temperature
3/4 cup sugar
1/8 tsp. salt
2 tsp. finely grated orange peel
3 large eggs
24 ounces sweetened flaked coconut (about 6 cups firmly packed)
12 ounces bittersweet chocolate, melted
Position rack in center of oven; preheat to 325°F. Line 3 large rimmed baking sheets with parchment. Using electric mixer, beat butter in large bowl until smooth. Add sugar and salt; beat until blended. Beat in orange peel, then eggs, 1 at a time. Mix in coconut. Drop batter onto sheets by tablespoonfuls, spacing 1 1/2 inches apart.
Bake macaroons, 1 sheet at a time, until golden on bottom and browned in spots, 25 to 30 minutes. Do not overbake. Cool completely on sheets.
Using fork, drizzle chocolate over macaroons. ( I also dipped the bottoms into the chocolate, which seemed to be a big hit at the luncheon). Chill on sheets until chocolate is firm, about 30 minutes.