There were very few desserts that my great grandmother chose to buy rather than bake. One of her store bought delicacies were coconut macaroons, which came in a can to keep them moist. Unlike small, light as a feather, delicate French almond macarons, the coconut variation is rugged around the edges and full of chewy, crunchy texture. Very rich, it doesn't take many coconut macaroons to satiate a sweet fix.
By adding chocolate, these macaroons up the ante when it comes to indulgence. These macaroons are also slightly different than the ones of my youth. Instead of the fine coconut texture and cloying condensed milk, these cookies have a super duper moist, fudge-like center that comes from melted chocolate, egg whites, and the absence of flour. Sweetened flaked coconut give the macaroons structure and a delicious chewy crunch. A dash of coconut extract ensures that the coconut flavor doesn't get lost behind the copious amount of chocolate, which includes extra chopped chocolate folded in at the end.
Make sure to not over bake these cookies so that they stay soft in the center. My favorite way to eat them is just barely warm, when the center is like a molten pot of fudge.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore working on her new baking cookbook, and as a recipe developer for HungryGoWhere Singapore. Check out her blog: shophousecook.com . Follow Yvonne on Twitter.