Total Preparation Time – 20 Minutes
Time Spent Waiting – None (Chilling, Resting, Rising)
Cook Time – About 15 Minutes per Batch
Makes – About 36 Cookies
I’m not exactly sure what to call this cookie. The final cookie has some of the qualities of a macaroon, but it doesn’t follow any macaroon recipe I have ever used. The cookie isn’t as dense as a macaroon, either. Another curious thing about the recipe is how it uses the whole egg, instead of only the whites. Either way, the cookie is pretty good. However, when I made the cookie, I used too much orange zest (in my opinion), and it completely overpowered the cookie’s flavor. I reduced the amount of zest in the published recipe. The next time I make the cookie, I might try to adapt it to be more of an Almond Joy.
To start, zest one orange using a microplane. Honestly, I wouldn’t recommend using all of the zest for this cookie, unless strong orange flavor is your thing.
After zesting, using the whisk attachment on a stand mixer, beat two eggs until foamy. You won’t get the type of foamy that you get with egg whites. However, the eggs do become frothy after 2 – 3 minutes on medium to medium-high speed. I think I have a decent picture of foamy eggs.
Next, beat in ¾ cup of granulated sugar, ¼ of a cup at a time. When you add a ¼ cup of sugar, beat it until it’s foamy again. After you’ve added all of the sugar, the mixture should be a light yellow color and pretty thick, almost like a batter.
Now, take the bowl off of the stand mixer and fold in ½ cup of flour and 1 tablespoon of melted butter (cooled). When I fold in ingredients, I slide a spatula down the side of the bowl, and using a lifting motion pull the batter over the top. Then I rotate the bowl a little and repeat again. This step took a bit of effort because you want the flour to be fully incorporated in the mixture, without stirring.
Once you have the flour incorporated, add 2 cups of unsweetened coconut, ¾ cup of semisweet chocolate chips, 1 teaspoon of orange zest (more if you want), and a teaspoon of vanilla. At this point, using the spatula, you can stir in the ingredients until well distributed.
I used a teaspoon cookie scoop to scoop cookies onto a parchment lined cookie sheet. These cookies will not spread too much, so I recommend spacing the cookies 1 to 1 ½ inches apart. Bake at 325 degrees for about 15 minutes, rotating the pan halfway through. The cookies should be a light brown along the bottom edge. Let cool for 5 minutes on cookie sheet before transferring to a cooling rack.
Like I stated at the beginning, there are some opportunities to change it up. Omit the orange zest increase the chocolate chips (or maybe use chopped baking chocolate) to a full cup and ½ cup of chopped almonds, and you might be looking at an Almond Joy. Maybe you can omit the orange zest, replace the chocolate chips with a cup of chopped dried pineapple, to make a Pina Colada cookie. I’m going to noodle on other flavor blends that use coconut.
I hope you enjoy,
Kappy
Equipment Needed
Stand Mixer with Whisk Attachment
Small Bowl
Measuring Cups
Measuring Spoons
Microplane (Zester)
1 Teaspoon Dough Scoop
Wooden Spoon or Spatula
Cookie Sheets
Parchment Paper
Cooling Rack
Ingredients
2 Large Eggs
3/4 Cup of Granulated Sugar
1/2 Cup of All Purpose Flour
1 Tablespoon of Melted Butter (Cooled)
1 Teaspoon of Orange Zest
1 Teaspoon of Vanilla
2 Cups of Unsweetened Coconut
3/4 Cup of Semisweet Chocolate Chips
Abbreviated Directions
1. Beat 2 Eggs until Foamy/Frothy
2. Gradually Add 3/4 Cup of Granulated Sugar. Beat until Thick and Light Yellow
3. Fold in 1/2 Cup of Flour and 1 Teaspoon of Melted Butter
4. Stir in 2 Cups Coconut, 3/4 Cup Chocolate Chips, 1 Tsp Orange Zest, and 1 Tsp Vanilla
5. Scoop 1 Tablespoon Cookies on Parchment Lined Cookie Sheet
6. Bake at 325 Degrees for 15 Minutes
7. Let Cool for 5 Minutes on Cookie Sheet, then Transfer to Cooling Rack
Kap's Kitchen 