I’ve got a pretty simple cookie for you today. Easy to make and easy to eat. And because of my love of coconut I generally have all these ingredients on hand when the mood strikes.Of course, the problem with “easy-to-eat” baked goods in my world is that I can easily sit and eat MANY at a time. Without blinking. And the chewy texture of these makes them all the more appealing to me. So, I try to make them when I have an event to attend or need a dish to pass or just want to pawn stuff off on my friends, coworkers, neighbors, etc. Convenient for me, and it keeps them nice and plump so if I ever have a Hansel and Gretel witch situation I’ll have a lot to choose from!
These are the type of simple cookies I might make if I were hosting a movie in my backyard. Which, we are planning on doing some time this summer. Although, now that I thin about it, I think oven-less ease is the name of the game for that event so popcorn and candy it is. Anyone hosted a movie party like that? Thoughts? We are busily planning our screen and projector set up. And movie choice is important, too. Kid friendly is always good. Although an adult movie-booze night could be in order. Jaws perhaps? The last couple of years we have become a fan of the drive-in theater. They are making a come back. We love the double features, the outdoor atmosphere, the ability to bring in as much candy/popcorn as you can stuff in your face, the extra elbow space because you are not being squished in a theater next to a pointy elbowed weirdo.
That whole easy to eat thing is the reason I have been resisting making chocolate chip cookies lately. I am not a big chocolate chip cookie lover. I mean they are delicious if they are big and chewy but, on the whole, kind of boring. Too basic. I find them sort of the white bread of the cookie world. Except for some reason I have been wistfully thinking about them lately. Once in a while you just need white bread, I guess. So, I have been making single ones in the microwave. Not exactly the same as oven baked but a good quick substitute. I have yet to perfect the single cookie in the microwave concept but when I do I’ll share it with you.
These cookies need no flour. They are mostly egg white, coconut and cocoa. The coconut is what makes them so chewy and delicious. Traditional macaroons are not chocolate but as much as I love a good macaroon, adding chocolate seemed like a no brainer. What’s better than chocolate and coconut together (says the girl who loves Almond Joy bars) except maybe chocolate and peanut butter (says the girl who melts peanut butter to pour over chocolate ice cream). Oh, and these are good for breakfast too. They go very well with a cup of coffee.
Chewy Chocolate Macaroons
3/4 cup chocolate, melted and cooled (I used semi-sweet chocolate chips)
4 large egg whites
1/2 cup sugar
1/4 cup cocoa powder
1/2 tsp salt
1/2 tsp vanilla
1 1/2 cups shredded sweetened coconut, slightly toasted.
1/2 cup mini chocolate chips (optional)
Preheat the oven to 350 degrees.
Melt the chocolate and set aside to cool.
In a large bowl, whisk egg whites until frothy. (No need for peaks-just whip until nice and frothy and the volume increases a little.) Add the sugar, cocoa, salt, vanilla and whisk until incorporated. Stir in the melted chocolate until combined. Add the coconut and chocolate chips (if using) and stir until everything comes together. Scoop onto a parchment (or Silpat) lined baking sheet. Makes 18-24 cookies. Bake for 25-30 minutes. Cool completely and store in an airtight container. They are even more delicious the day after you make them.