Coconuts!!

After telling you how good Bev's Coconut Cookies were and that you wanted the recipe, Bev told me that I could share HER recipe (I told you she was a sweetie!).  So without further adieu:

COMBINE:

1 1/4 cups flour

1/2 tsp baking soda

1/4 tsp salt

MIX:

1/2 butter (soft)

1/2 c brown sugar

1/2 cup white sugar

1 egg

1/2 tsp vanilla

ADD:

1 1/3 coconut

Bake @ 350 on ungreased cookie sheet 3" apart for 8-11 min.  Cool on rack.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

While I had coconut on the brain, here's another awesome favorite of mine, Coconut Macaroons (from Roberta, another wonderful person and former colleague). 

Last night I made up the cookies and today the dipping will be done along with dipping the eight dozen Peanut Butter Balls.

Coconut Macaroons:
2 1/2 cups shredded coconut (I use close to 4!)
1 Tbs Corn Starch + 2 Tsp Corn Starch
3/4 cup sugar
2 Tbsp unsalted Butter (cut into pieces)
1/4 cup Light Corn Syrup
1 Tsp vanilla
1/4 Tsp Salt
2 Eggs Whites lightly beaten

Preheat Oven to 375, butter & flour well a heavy baking sheet.

In a medium bowl combine coconut & corn starch.  Set aside.

In a medium saucepan, combine sugar, butter, corn syrup, vanilla & salt.  Bring to boil over high heat while stirring constantly.  Boil for 30 seconds, remove from heat and stir in coconut/corn starch mixture.  Add half of beaten egg white and mix until thoroughly incorporated.  Add remaining egg white.  Mixture will now become a ball (although I refer to it as a "blob"!).

Return to high heat & cook for another 30 seconds, stirring constantly.

Let cool for about 30 minutes.  It handles better and keeps shape when baked.

With WET hands (I use cold water), break off tablespoon size pieces.  Roll into balls and place on cookie sheet 1 inch apart.

Bake 10 minutes or until tops just begin to turn golden brown.

Turn, if need be, halfway through baking to ensure even cooking.

Let cookies cool on cookie sheet.

Melt chocolate pieces in a double boiler (I use Ghiradelli choc & white).  Dip room temperature balls into chocolate of choice, scraping excess & dry on waxed paper.  You can make them ahead and freeze them, then dip your balls closer to the day they will be devoured!!!!

These are absolutely mouth "wateringly" delicious!! 

P.S.  These can be made to taste like an Almond Joy if you put an almond in the center of the cookie, then dip in chocolate.