Coconut and Chocolate Macaroon Cookies

Chocolate and coconut go so perfectly together it’s like they should be married. This decadent combination of flavors is what makes these macaroon cookies so absolutely and utterly delicious that I have no choice but to classify them as swoon-worthy.

So it is understandable that these cookies are a family favorite. They make an appearance every holiday and when put out on their doily lined plate, these cookies quickly disappear . I think what my children will always remember about them is that we always made them as teacher’s gifts for Christmas. The kids would help me make the cookies and then carefully place them in a cellophane bag and then tie it up with a bow. They looked so pretty and I received more than one request for the recipe from those teachers.

Full disclosure, these cookies are not coconut macaroons in the classic sense. Macaroons traditionally do not have flour as an ingredient and this recipe does ask for flour. Furthermore this recipe calls for cream cheese. Now I know this is breaking all sorts of macaroon rules and bylaws but how can cream cheese ever be a bad thing? I think you will offer forgiveness when you bite into that first cookie. Soft and chewy on the inside with a nice coconut crunch on the outside. Swoon worthy!

Coconut Chocolate Macaroon Cookies

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Coconut Chocolate Macaroon Cookies

Makes approximately 24 cookies

Author Cakewalk Kitchen

Ingredients

• 3/4 cup - sugar
• 1/3 cup - unsalted butter - room temperature
• 3 oz - cream cheese - room temperature
• 1 - egg yolk
• 2 teaspoons - orange juice
• 2 teaspoons - almond extract
• 1-1/4 cup - all-purpose flour
• 2 teaspoons - baking powder
• 1/4 teaspoon - salt
• 5 cups - flaked coconut divided (3 cups plus 2 cups -14 oz bag)
• 1 cup - chocolate chips

Instructions

To make the dough:

1. Measure out all your ingredients. Mise en place.
2. In a large mixing bowl cream the butter, cream cheese and the sugar until light and fluffy with an electric mixer.
3. Beat in the egg yolk, orange juice and the almond extract until mixed in and smooth.
4. In a separate bowl whisk together the flour, baking powder and the salt.
5. Add in about 1/2 of the flour mixture and mix in then add in the second half and mix until incorporated.
6. With the mixer on low, stir in the 3 cups of coconut and then the chocolate chips.
7. Refrigerate the dough for an hour or until firm with some plastic wrap on top.

To bake the cookies.

1. Preheat oven to 350 degrees F.
2. Prepare a baking sheet with some parchment paper or foil.
3. Scoop out some dough and roll by hand to make about a 1-1/2 inch ball. I use a small ice cream scoop to do this.
4. Place the remainder of the coconut flakes on to a plate. Roll each dough ball in the coconut enough to cover.
5. Place the cookies about 2 inches a part and bake for about 15 minutes or until you see some of the coconut flakes turn a golden brown.
6. Cool on the cookie sheet for a minute or two then transfer over to a cooling rack.

Recipe Notes

Cookie dough will need to be refrigerated for 1 hour before baking.