Key lime Bars

When its hot – and this summer has been HOT – I crave citrusy desserts.  I’ve been meaning to make key lime bars forever.  And I don’t know what has taken me so long to finally make them.  They are so refreshing and the perfect summer dessert.  The crunchy toasted coconut on top – gives these the perfect tropical crunch.  Get yourself a margarita or pina colada and you will be all set for a perfect summer evening.  

yep – you really need to make these now!  Enjoy!

Ingredients

For the crust:

• 5 oz. animal crackers
• 3 Tbsp. brown sugar
• pinch table salt
• 4 Tbsp. unsalted butter, melted and cooled

For the filling:

• 2 oz. cream cheese, room temperature
• 1 Tbsp. grated lime zest
• pinch table salt
• 1 (14 oz.) can sweetened condensed milk
• 1 egg yolk
• 1/2 cup fresh lime juice (key or regular limes)

garnish:

• 1/2 cup sweetened shredded coconut, toasted

Directions

1. Preheat oven to 325 degrees F.  Line a 8 inch square baking dish with a foil sling and spray foil with baking spray.

2. In a food processor, pulse animal crackers until broken down – about 10 1-second pulses.  Add brown sugar and salt and continue to process – about 12 1-second pulses.  Drizzle butter over crumbs and pulse to combine.   Press crumbs firmly into bottom of prepared pan.  Bake until golden brown – 18 to 20 minutes.  Cool on wire rack while making filling.  Do not turn off oven.

3. In a medium bowl, combine cream cheese, zest, and salt with a rubber spatula until softened and combined.   Add sweetened condensed milk and whisk until incorporated and no lumps of cream cheese remain.  Whisk in egg yolk and lime juice until incorporated.

4. Pour filling into crust and bake until set and edges begin to pull away from sides of the pan – about 15 to 20 minutes.   Cool on wire rack fro 1 hour then refrigerate until chilled – at least 2 hours.

5. Remove bars from pan and cut into 16 squares.  Sprinkle with toasted coconut and serve.

Source: Cooks Illustrated

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Butterscotch Oatmeal Cookies

I was about to make some chocolate chip cookies but realized I was out of brown sugar, I searched through my mile-long to-bake list and realized that I had everything on hand to make these cookies. 

These were a special treat for our accountant when we met with him to do our taxes.  He’s been very helpful to my husband for the last few years since starting his own business that I thought he deserved something special.  That, and we threatened to take them back if we didn’t get a refund. Luckily, he got to keep the cookies. 

But I did keep a few for us to enjoy – they were perfectly crisp on the edges and soft on the inside.  The butterscotch and toffee chips give a nice sweetness and the coconut and oatmeal give these a nice hearty chew.  These are definitely a keeper!  Enjoy!

Ingredients

• 3/4 cup all-purpose flour
• 1/2 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1/4 tsp. salt
• 1 stick (8 Tbsp.) unsalted butter, at room temperature
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 tsp. vanilla extract
• 1 1/2 cups old fashioned oats
• 3/4 cup shredded coconut
• 1/2 cup butterscotch chips
• 1/4 cup toffee bits

Directions

1. Preheat the oven to 350˚ F.  Line baking sheets with silicone baking mats or parchment paper. 

2. In a bowl, combine the flour, baking soda, cinnamon and salt.  Stir to blend, and set aside. 

3. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugars and beat on medium-high speed until light and smooth, about 2-3 minutes.  Beat in the egg until incorporated.  Blend in the vanilla. 

4. With the mixer on low speed, mix in the dry ingredients just until incorporated.  With a spatula, fold in the oats, coconut, butterscotch chips and toffee bits until evenly combined.

5. Drop scoops of dough onto the prepared baking sheets, a few inches apart.  Bake for 12-15 minutes, until just set and light golden, rotating the pans halfway through baking.  Let cool on the pans about 5 minutes, then transfer to a wire rack to cool completely.

Source: Annie’s Eats

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Coconut Banana Bread with lime glaze

I have a tendency to buy too many bananas – and everyone knows the problem with bananas are that they are all under-ripe and then since you don’t eat all of them the day they are perfectly ripe the rest are over-ripe before you even get a chance to eat them.   I decided that this time I must make banana bread with them before fruit flies decided to infest my kitchen. 

This bread has coconut throughout and on the top and then its covered with a simple lime glaze.  The banana/coconut/lime combination make this the perfect tropical treat.   So enjoy and pretend you are someplace tropical and warm while you eat it!

Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat pastry flour
• 3/4 tsp. baking soda
• 1/2 tsp. salt
• 1 cup sugar
• 1/4 cup (4 Tbsp.) unsalted butter, softened
• 2 large eggs
• 3 mashed ripe bananas
• 1/4 cup sour cream or plain yogurt
• 3 Tbsp. milk
• 1 tsp. vanilla extract
• 1/2 cup coconut
• Topping: 2 Tbsp. additional coconut
• Glaze: 1/2 C powdered sugar whisked with 1 1/2 Tbsp. fresh lime juice

Directions

1. Preheat oven to 350 degrees.

2. Whisk flour, baking soda, and salt together and set aside.

3. In a large mixing bowl, beat butter and sugar until blended.  Add eggs and beat to combine.  Add banana, sour cream or yogurt, milk, and vanilla.  Beat until blended.

4. Add flour mixture and beat at a low speed until just combined.  Stir in 1/2 C coconut.

5. Pour batter into a 9×5″ loaf pan that has been sprayed with non-stick spray.  Sprinkle additional 2 Tbsp. coconut on top.

6. Bake in the oven for about 1 hour or until a knife or skewer inserted in center comes out clean. Check bread after about 40 minutes.  If the top has browned and the coconut pieces are looking toasty, cover top of bread lightly with a piece of foil.  Continue baking until done.

7. When done, remove pan from oven.  Let cool on a cooling rack for about 10 minutes and then carefully remove from pan.  Whisk powdered sugar and lime juice together for the glaze and then drizzle over top.  Cool for at least another 15 minutes before slicing.

Source: adapted from Our Best Bites

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Almond Joy Bars

I love coconut – and almonds – and chocolate.   This is only similar to the candy bar with the same ingredients– but it really is better because you can use bittersweet chocolate and the crunchy graham cracker crust that holds everything together.  

These are a decadent treat – and super simple to make.  I can definitely see myself making them for many occasions – they are sure to be a hit!  Enjoy!

Ingredients

• 1 cup crushed graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup unsalted butter, melted
• 1 1/2 cups flaked sweetened coconut
• 1 (14 ounce) can sweetened condensed milk
• 3/4 cup sliced almonds
• 1 cup bittersweet chocolate chips

Directions

1. Melt butter and stir into sugar and graham crackers until evenly combined.

2. Press into the bottom of a 8x8 inch pan.  Bake in a 350 degree oven for 10 minutes.

3. While the crust is baking, mix the sweetened condensed milk with the coconut until incorporated.

4. Remove crust from the oven and spread coconut filling over the crust. Sprinkle the almonds over the filling.

5. Bake the bars in the 350 degree oven for 20 minutes or until light golden brown.

6. Take the bars out of the oven, turn off oven and sprinkle the chocolate chips over the bars. Return to oven for a few minutes until the chips are melted enough to spread with a knife.

7. Cool completely and then cut into squares.

Source: Food.com

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Almond Joy Ice Cream

Here is a recipe to start your summer off right!   Toasted coconut ice cream mixed with chocolate covered almonds – the ice cream version of an Almond Joy candy bar!  But I may say this is even better since I used bittersweet chocolate to coat the almonds (a la Mounds bars and not Almond Joy).   The smell of the ice cream base with the infused toasted coconut was so amazing – I was ready to drink it.   But I did resist and churned it – but it did not last long in our freezer.  Enjoy! 

Ingredients

• 1 1/3 cup shredded coconut, unsweetened
• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup sugar
• pinch of salt
• 1 vanilla bean, split in half lengthwise
• 5 large egg yolks
• 1/2 tsp. vanilla extract
• 4 oz. bittersweet chocolate, chopped
• 1 cup unsalted dry roasted almonds

Directions

1. Preheat the oven to 350.  Spread the coconut on a baking sheet and toast for 6-10 minutes, stirring occasionally to toast it evenly.  Remove from the oven when it’s fragrant and golden brown.

2. In a medium saucepan, warm 1 cup of the milk, the cream, sugar, salt, and 1 cup of the toasted coconut (reserve the rest of the coconut for folding in later).

3. Using a paring knife, scrape all the vanilla seeds into the warm milk, then add the pod as well.  Cover, remove from the heat, and let steep at room temperature for 1 hour.

4. Rewarm the coconut-infused mixture. Set a mesh strainer over another medium saucepan and strain the coconut-infused liquid through the strainer into the saucepan. Press down on the coconut very firmly with a flexible rubber spatula to extract as much of the flavor from it as possible.  Remove the vanilla bean halves and discard the coconut.

5. Pour the remaining 1 cup of milk into a large bowl and set the mesh strainer on top.

6. In a separate medium bowl, whisk together the egg yolks.  Slowly pour the warm coconut-infused mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

7. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the back of a spatula it should be 170-175 °F.

8. Pour the custard through the strainer and stir it into the cream. Mix in the vanilla extract and stir over an ice bath until cool.  Chill the mixture thoroughly in the refrigerator for several hours or overnight.

9. While your custard is cooling, make the chocolate covered almonds.  Stretch a piece of plastic wrap over a plate.  Melt the chocolate over a double boiler or in the microwave. Stir until smooth. Stir in the almonds, coating them with the chocolate.  Spread the mixture onto the lined plate and chill.

10. Freeze the ice cream base in your ice cream maker according to the manufacturer’s instructions.  While your ice cream is churning, chop the chocolate covered almonds into bite sized pieces.  Fold the reserved toasted coconut and the almonds into the frozen ice cream, as you’re removing it from the machine.

Source: Elly Says Opa who adapted from David Lebovitz

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Morning glory Muffins

I get quite a few cooking magazines in the mail – and even though I read a ton of food blogs – I love sitting down and flipping through my latest Cook’s Country, Cooks Illustrated or Everyday Food magazine.   These muffins immediately caught my attention – not only because of their appealing name – they are chock full of tons of things I love.  They have carrots, coconut, apple, pineapple, walnuts and raisins.   I also feel that a food processor is a must with this recipe – or else you will be doing a lot of chopping and shredding on your own.  I am not lying even with the food processor – these muffins do take quite a bit of prep work to get made, they are surprisingly involved for a muffin.  Luckily they came out super moist and really flavorful – definitely worth making your morning glorious by eating one! 

Ingredients

• 3/4 sweetened shredded coconut, toasted
• 1/2 cup walnuts, toasted
• 2 1/4 cups all-purpose flour
• 3/4 cup sugar
• 1 1/2 tsp. baking soda
• 1 tsp. cinnamon
• 1/2 tsp. baking powder
• 3/4 tsp. salt
• 1 (8-oz.) can crushed pineapple
• 1 Granny smith apple, peeled, cored and shredded
• 8 Tbsp. (1 stick) unsalted butter, melted and cooled
• 3 large eggs
• 1 tsp. vanilla extract
• 1 1/2 cups shredded carrots (2-3 medium sized)
• 1 cup golden raisins

Directions

1. Preheat oven to 350 degrees F. Grease a 12-cup muffin tin.

2. Toast coconut in a dry skillet on medium heat until golden brown.  Place in food processor.  Then toast walnuts in same skillet until toasted.  Place in food processor.

3. Process coconut and walnuts until finely ground.  Add flour, sugar, baking soda, cinnamon, baking powder and salt and pulse to combine.   Transfer mixture to a large bowl and set aside.

4. Shred apple in now empty food processor (with shredding blade) and set in a large fine-mesh strainer set over a liquid measuring cup.   Add pineapple to strainer.  Press fruit dry – juice should measure about 1 cup.   Bring juice to a boil in a large skillet set over medium-high heat and reduce until 1/4 cup.  Let cool slightly.

5. Combine juice with melted butter, eggs and vanilla and whisk to combine. 

6. Shred carrots in now empty food processor (with shredding blade).

7. Combine wet and dry ingredients until just combined.  Add in pineapple-apple mixture, carrots and raisins. 

8. Divide evenly into muffin cups.  Bake for 24-28 minutes until toothpick comes out clean when pressed in the center of a muffin.  Cool for 10 minutes in pan and then cool completely on wire rack.  

Source: Cook’s Country April/May 2011

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Thai ground beef with Coconut rice

Even though I love to cook – I don’t really watch that many cooking television shows.  I enjoy several reality food shows – such as Top Chef, Next Food Network Star, Masterchef, etc.  But I really think the best real cooking shows are actually on PBS – they have Americas Test Kitchen, Cooks Country, Lydias Italy, and Everyday Food.  And this is a recipe that I saw on one of the episodes of the Everyday Food tv show – and added it to my weekly menu the next week.   I expected that we would enjoy this – what I didn’t expect was to be completely awed by this dish – it was so unbelievably flavorful and delicious.  My husband loved it so much – that he gobbled up all of the leftovers and I never even got a chance to eat it again for lunch!  

Ingredients

• 1 1/4 cup jasmine rice
• 1 can (13.5 ounces) coconut milk
• coarse salt
• 2 Tbsp. fish sauce
• 2 Tbsp. soy sauce
• 1 teaspoon sugar
• 1 tablespoon vegetable oil
• 3 garlic cloves, minced
• 2 dried hot chilies, reconstituted and diced
• 2 small sweet red chiles, seeded and sliced into 2-inch matchsticks
• 1 pound ground beef
• 1 cup loosely packed torn fresh (thai or regular) basil leaves
• lime wedges, for serving

Directions

1. In a medium saucepan, combine rice, coconut milk, 3/4 cup water, and 1/2 teaspoon salt. Cover and bring to a boil; reduce to a simmer, cover and cook until rice is tender and liquid is absorbed, about 25 minutes.

2. When rice is almost done, combine fish sauce, soy sauce, and sugar in a small bowl; set aside.

3. Heat a cast-iron skillet or wok over high heat.

4. Add oil and heat; add garlic and the hot chiles. Cook, stirring constantly, 15 seconds.

5. Add beef and cook, breaking up meat with a wooden spoon until completely browned, about 4 minutes.

6. Add soy mixture and cook 30 seconds.

7. Add basil and sweet chiles and stir to combine.

8. Serve beef over coconut rice with lime wedges.

Source: adapted from Everyday Food TV

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Chewy Chunky Blondies

Dorie Greenspan does not disappoint – perhaps that is why there is an entire baking group devoted to her.   And this is a recipe that I have made multiple times since I bought her baking book a few years back.  Which incidentally – I bought before I even heard about Tuesdays with Dorie – I remember hearing an interview with her on NPR and immediately went and bought her book. 

What I love most about this recipe is that it is super easy to put together – and I almost always have all of the ingredients already on hand.  So this is one of my go-to recipes when I need an easy dessert.  I’ve made them for work several times already – and they always get eaten up super quick.    Enjoy!

Ingredients

• 2 cups all-purpose flour
• 3/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 sticks unsalted butter, at room temperature
• 1 1/2 cups (packed) light brown sugar
• 1/2 cup sugar
• 2 large eggs
• 1 tsp. pure vanilla extract
• 1 cup semi- or bittersweet chocolate chips
• 1 cup Heath Toffee Bits
• 1 cup coarsely chopped walnuts
• 1 cup sweetened shredded coconut

Directions

1. Center a rack in the oven and preheat the oven to 325 degrees F.  Butter a 9×13-inch baking pan and put it on a baking sheet.

2. Whisk together the flour, baking powder, baking soda and salt.

3. Working with a stand mixer fitted with a paddle attachment beat the butter on medium speed until smooth and creamy. Add both sugars and beat for another 3 minutes, or until well incorporated.

4. Add the eggs one by one, beating for 1 minute after each addition, then beat in the vanilla.

5. Reduce the mixer speed to low and add the dry ingredients, mixing just until they disappear into the batter.

6. Using a rubber spatula, stir in the chips, toffee, nuts and coconut. Scrape the batter into the buttered pan and use the spatula to even the top as best you can.

7. Bake for about 40 minutes, or until a knife inserted into the center of the blondies comes out clean. The blondies should pull away from the sides of the pan a little and the top should be a nice honey brown.

8. Transfer the pan to a rack and cool for about 15 minutes before turning the blondies out onto another rack. Invert onto a rack and cool the blondies to room temperature right side up.

9. Cut into 32 bars, each roughly 2-1/4 x 1-1/2 inches.

Source: Baking: from my home to yours by Dorie Greenspan

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Chocolate Chip Treasure Cookies

I have professed my love for chocolate and coconut on this blog several times before (here , here and here).  This recipe is very similar to my all-time favorite dessert - Hello Dollies, except these are in cookie form.   These cookies come out so soft and delicious.   They did not last long!  I could eat one of these every day and never get tired of them. 

Ingredients

• 1 ½ cups graham cracker crumbs
• ½ cup flour
• 2 tsp. baking powder
• 1 14-oz. can sweetened condensed milk
• ½ cup (1 stick) unsalted butter, at room temperature
• 1 1/3 cups shredded coconut
• 2 cups semi-sweet chocolate chips
• 1 cup walnuts or pecans, chopped

Directions
1. Preheat oven to 350 degrees F.
2. Line two baking sheets with parchment paper.

3. In a small bowl, mix graham cracker crumbs, flour and baking powder.  

4. In a large bowl, combine sweetened condensed milk and butter until smooth.  Add graham cracker mixture; mix well.   

5. Stir in coconut, chocolate chips and walnuts.  

6. Drop by rounded scoops onto prepared cookie sheets.  Bake 9-10 minutes or until lightly browned.

Source: Annie's Eats, originally from My Kitchen Cafe

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Pina Colada Muffins

I had three very ripe bananas ready to be used and I didn't want to make the ordinary banana muffin or bread so I stumbled upon this recipe.  These muffins were delectable!  I loved the combination of banana, pineapple and coconut on top!  I ate one of these every morning for breakfast for a week and they still tasted moist and delicious by the end of the week.   This is definitely a recipe that I will be making again - hopefully soon. Enjoy!

Ingredients

• 1/2 cup unsalted butter, melted and cooled
• 1/2 cup brown sugar
• 2 tsp. vanilla
• 2 tsp. rum
• 3 very ripe bananas, mashed
• 1 cup crushed pineapple
• 2 large eggs
• 1/2 cup toasted pecans, chopped
• 1 cup all-purpose flour
• 1 cup whole wheat pastry flour
• 3/4 tsp. baking soda
• 3/4 tsp. baking powder
• 1/4 tsp. salt
• 1 tsp. cinnamon
• sweetened shredded coconut -for topping

Directions

1. Preheat oven to 350 degrees F.  Lightly grease a 12 cup muffin tin.

2. In a large bowl combine the melted butter, sugar, vanilla, rum and mix to combine. 

3. Add the bananas, pineapple and eggs and mix until thoroughly combined.

4. In a separate bowl combine the flours, baking soda, baking powder, salt and cinnamon.  

5. Add dry ingredients to wet ingredients and mix only until combined.  

6. Gently fold in toasted pecans.

7. Scoop batter into the prepared muffin tins and top each with a sprinkle of coconut. 

8.  Bake for 20 minutes or until toothpick comes out clean in the center of a muffin.

9. Cool in pan for 5 minutes - then remove and cool completely on a wire rack.

Adapted from Cathlin Cooks 

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Samoas

Samoas - my absolute favorite Girl Scout cookie - and now I can make at home!!!  (And you'll get much more to eat than the what - 9 (!?) that come in the box)  I was so excited when I saw this recipe - they are in a bar form so they are easier to make than cutting and shaping a bunch of circle cookies.  These were unbelievably easy to make and tasted exactly like the authentic Girl Scout cookie.  I think these would be fun to make and have people guess what they are.  Next on my list to try - homemade thin mints! Definitely make these if you need an easy yet impressive dessert to serve.  

Ingredients

Cookie Base

• 1/2 cup sugar
• 3/4 cup butter, softened
• 1 large egg
• 1/2 tsp. vanilla extract
• 2 cups all purpose flour
• 1/4 tsp. salt

Topping

• 3 cups shredded sweetened coconut
• 12-oz good-quality chewy caramels
• 1/4 tsp. salt
• 3 tbsp. milk
• 10 oz. dark or semisweet chocolate chips

Directions
1. Preheat oven to 350F.

2. Line a 9×13-inch baking pan with parchment paper.
3. In the bowl of your stand mixer fitted with the paddle attachment, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract.
4. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand.
5. Pour crumbly dough into prepapred pan and press into an even layer [tip: use the back of a measuring cup to press in the dough]. 

6. Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.
7. In a dry non stick skillet over medium heat, add the coconut and toast on the stovetop until golden brown [be careful not to burn it!]. Once toasted, set aside and allow to cool.
8. Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
9. Put dollops of the coconut and caramel topping all over the cooled shortbread base. Using a small spatula, spread the topping into an even layer. 

10. Let topping set until cooled. When cooled, cut into 30 bars with a large knife.
11. Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching.

12. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper.
13. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
14. Let chocolate set completely before storing in an airtight container.

Source: Jolen's Culinary Adventures  

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Hello Dollies

If I was forced to choose my favorite dessert - it would be Hello Dollies.  It is actually one of the few things that I bake that I don't need a recipe to follow since I've made them so many times.  They really are the perfect combination of ingredients and so quick and easy to make.  They are actually my go-to recipe when I need to make something quick - I almost always have the ingredients on hand to make these.   And they are so adaptable - I didn't have any plain graham crackers this time - so I used chocolate ones (and I think chocolate may have been slightly better than plain!).  I also used a combination of walnuts and pecans - but you can use any type of nut you have on hand.  The part that can't be substituted is the coconut or the sweetened condensed milk.  I love this dessert so much - I want to go make another batch right now just thinking about it.  Enjoy!

Ingredients

• 2 cups graham cracker crumbs (about 1 1/2 packages chopped in your food processor)
• 1 tbsp. sugar
• 1 stick (1/2 cup) unsalted butter, melted
• 1 cup nuts (walnuts, pecans, hazelnuts, etc or a mix), roughly chopped
• 1 cup of chocolate chips (bittersweet, semi-sweet or milk chocolate)
• 1 cup of sweetened flaked coconut
• 1 can (14 oz.) sweetened condensed milk (I use fat free - just to save a few calories!)

Directions

1. Preheat oven to 350 degrees.

2. Melt butter in a glass 8x8 inch square pyrex baking dish.  Add in graham cracker crumbs and sugar and stir to combine. 
3.  Press graham cracker mixture firmly into the bottom of the dish.
4.  Layer nuts, chocolate and coconut.   Pour condensed milk over the top - using a small rubber spatula to spread evenly. 
5.  Bake for 20 minutes or until golden brown on top (do not overbake).
6.  Let cool - then serve! 


I don't really have a source for these - since I've been making them for so long this way.
 
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Triple Coconut Macaroons

In honor of a very special day (today is my 30th birthday! eek! - This is the first time that I honestly can say I'm starting to feel 'old'!) I'm going to share the recipe for one of the best desserts EVER - triple coconut macaroons dipped in chocolate.  These cookies are simply divine.  In my opinion - coconut and chocolate are just the perfect combination.  They are also simple and quick to prepare - what more can a birthday girl ask for?  ;)  

Ingredients

• 1 (15 oz can) cream of coconut (not coconut milk)
• 2 tbsp. light corn syrup
• 4 large egg whites
• 2 tsp. vanilla extract
• 1/2 tsp. salt
• 3 cups unsweetened shredded desiccated coconut (found in the natural foods section)
• 3 cups sweetened flaked coconut 
• 10 ounces semisweet chocolate chips

Directions
1. Preheat oven to 375 degrees.  Line two cookie sheets with parchment paper and lightly spray parchment with nonstick vegetable cooking spray. 

2. Whisk together cream of coconut, corn syrup, egg whites, vanilla, and salt in small bowl; set aside. 

3. Combine unsweetened and sweetened coconuts in large bowl; toss together, breaking up clumps with fingertips. 

4. Pour liquid ingredients into coconut and mix with rubber spatula until evenly moistened. Chill dough for 15 minutes.
5. Drop heaping tablespoons of batter onto parchment-lined cookie sheets, spacing them about 1 inch apart. Form cookies into loose haystacks/pyramids with fingertips, moistening hands with water as necessary to prevent sticking. 

6. Bake until light golden brown, about 15 minutes, turning cookie sheets from front to back and switching from top to bottom racks halfway through baking.
7. Cool cookies on cookie sheets until slightly set, about 2 minutes; remove to wire rack with metal spatula.  Cool cookies to room temperature on wire rack, about 30 minutes.
8. Line two cookie sheets with parchment paper. Melt 8 ounces of chocolate in microwave, heat at 50 percent power for 3 minutes and stir. If chocolate is not yet entirely melted, heat an additional 30 seconds at 50 percent power. Remove from heat; stir in remaining 2 ounces chocolate until smooth. 

9.  Holding macaroon by pointed top, dip bottom and ½ inch up sides of each cookie in chocolate, scrape off excess with the edge of the bowl and place on cookie sheet.  Let cool until chocolate hardens.   

Enjoy - you can thank me later :)

Source: Cook's Illustrated

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