Chocolate Dipped Graham Macaroons

Whew, can you believe it’s December?!  Yesterday mother nature made us believe it here in upstate NY — we got our first measurable snow of the season.  Ugh.  Four months ’til spring!

This month is all about flavors I associate with Christmas.  I gave you a little preview last week with molasses.  This week, it’s coconut’s time to shine.  My grandma used to make bon-bon cookies at Christmas with coconut and maraschino cherries that I loved.  Evidently, this has forever paired Christmas and coconut in my mind. 

I’ve never done this on Chocolate Chip Thursday before, but this week, as I was about to add mini chocolate chips to the cookie dough (which, by the way, would be delightful), I made a last minute move.  I decided to hang onto the chips until the cookies were baked!  Then, I melted the little chips and gave each cookie a chocolate bath!  Mmm, chocolate bath…

If you haven’t figured it out by now, adding random ingredients to baked goods is quite normal in my kitchen.  For whatever reason, I decided to add graham cracker crumbs to what would otherwise be a fairly run-of-the-mill coconut macaroon.  Let me tell you, if you’re a graham cracker fan, you’re never going to want coconut macaroons any other way.  Ever again!

Chocolate Dipped Graham Macaroons
Makes about 2 dozen cookies

4 large egg whites
1/2 cup sugar
3/4 cup graham cracker crumbs (very finely crushed)
1/2 tsp. vanilla
2 1/2 cups flaked sweetened coconut
1 cup semisweet chocolate chips
1 tsp. canola oil

Heat oven to 325 degrees F.  In a large mixing bowl, beat egg whites on high until foamy.  Beat in the sugar and graham cracker crumbs until stiff.  Stir in vanilla and coconut until blended. 

Drop dough by teaspoonfuls onto parchment paper-lined cookie sheets.  Bake about 15 minutes, until cookies have light golden brown edges and are set.  Remove from parchment paper immediately and allow to cool.

In microwave safe bowl, melt chocolate chips and canola oil, stirring frequently, until just melted.  Dip top of cookie into the chocolate.  Dust with powdered sugar, if desired.


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