I have a secret: up until a few years ago I did not like coconut.
Ok, maybe it wasn’t that I didn’t like it – it was one of those foods I probably convinced myself I didn’t like as a kid and in reality have no idea WHY I didn’t like it. I did that with avocados too. What was I thinking? Clearly, I have been shown the error of my ways as the years passed. I am happy to say that coconut is now one of my obsessions. If a dessert contains coconut: I want it. If a lotion or soap smells like coconut: it’s as good as mine. I could continue with this thought process, but I think you see where I’m going.
It should come as no surprise that coconut macaroons have become one of my favorite treats. Fluffy, toasty coconut? Yes please. And what is even better is that these little cookies are a cinch to make. You really can’t go wrong. They are great as-is, but my personal favorite combo is chocolate with coconut…so a chocolate drizzle for me is necessary! I like the pretty drizzled lines across the top of my macaroons, but you could go for the gusto and dip them in chocolate for fuller coverage. Personal choices!
I’ve made a number of batches of coconut macaroons over the past few years (remember the coconut macaroon nests I made for spring 2 years ago? Wow- it was a while back, they were definitely cute though!), but there is one recipe that has managed to stand head and shoulders above the rest. This particular macaroon recipe comes from Alton Brown – his Toasty Coconut Macaroons are amazing. Every batch I’ve made has turned out light and fluffy, with a golden crunch on the outside and a moist interior. The recipe makes a large batch of macaroons, but you won’t have any problem eating them all. Or sharing with friends/family.
Are you a big fan of coconut too?
Chocolate Drizzled Coconut Macaroons
- 1 batch of Alton Brown's Toasty Coconut Macaroons
- Dark chocolate or semi-sweet chocolate to melt (8oz)
- Prepare coconut macaroons according to recipe instructions. Allow them to fully cool.
- In a microwave safe container or over a double boiler, melt the chocolate according to package instructions. Place macaroons about ½ inch apart on a large piece of wax paper. Dip the tines of a fork into the melted chocolate, then lightly flick your wrist/the fork about 1 inch above the macaroons. The chocolate should drizzle in thin strokes onto the cookies.
- Continue the drizzling process until all of the macaroons are covered with chocolate to your desired degree. Allow 45 minutes to an hour for the chocolate to fully dry on the macaroons before storing or serving. Enjoy!
Alton Brown’s Toasty Coconut Macaroons (recipe here)