What happens when you get a craving for two sweet things at once?? Well, if you are a true foodie, you try to find a way to combine the two. Which is what happened when I was craving chocolate covered cherries and coconut macaroons. I quickly decided to combine the two and came up with these ridiculously, awesome cookies!!! The kids and I almost polished off the whole batch, the same day I made them. They are THAT good!
I love the cherry flavour paired with the coconut. It's so addictive. Or maybe that is thanks to the chocolate that covers the bottom of each cookie. No matter what the reason, these are freakin amazing. And they look pretty too. Nothing like a beautiful mouth watering dessert, to make you want to go out and buy a bigger size of pants; just so you can make it more often, LOL. But I digress, I love the pretty pink and dark chocolate cookies.
Chocolate Covered Cherry Coconut Macaroons
2 3/4 C shredded sweetened coconut
1/4 C marshiano cherries, finely chopped and patted very dry
4 egg whites
splash of vanilla
6 oz dark chocolate, melted
Preheat oven to 350 degrees.
In a small bowl, whisk together the egg whites and vanilla; until well combines. In a second bowl, toss the coconut with the cherries. Add egg whites to coconut mixture and mix well to combine; all coconut should be wet and coated with egg whites. Spoon by rounded tablespoons, onto a parchment lined baking sheet. Bake for 15 minutes; until light golden brown. Cool completely, for 20-30 minutes.
In a microwave safe bowl, melt the chocolate for 2 minutes, stirring every 20 to 20 seconds; until melted. Dip bottom of cooled cookies into the melted chocolate and return to parchment paper. Drizzle any remaining chocolate over tops of cookies. Refrigerate cookies, until chocolate has set. Store in fridge or freezer, for up to 1 week.
This recipe is being entered in EatInEatOut's 3 Annual Christmas in July Cookie Contest
This post linked to
Foodie Friends Friday
Sweets for a Saturday
My Sweet Party