The Best Chocolate-Dipped Triple Coconut Macaroons

Name: The Best Chocolate-Dipped Triple Coconut Macaroons
Yield: Makes about 4 dozen 1-inch cookies
Ingredients: 1 cup, cream of coconut; 2 tablespoons, light corn syrup; 4 , large egg whites; 2 teaspoons, vanilla extract; 1/2 teaspoon, table salt; 3 cups, unsweetened, shredded, desiccated coconut (about 8 ounces/227 grams); 3 cups, sweetened shredded coconut (about 8 ounces/227 grams); 10 ounces (283 grams), semisweet chocolate, chopped

Desserts or Baked Goods
Chocolate
Gluten Free
Cookies
Holiday

Appears in Cook's Illustrated January/February 2000

Many store-bought coconut macaroons are achingly sweet, sticky mounds of semicooked dough that don't taste much like coconut. To solve these problems, we used three kinds of coconut.

SERVES Makes about 4 dozen 1-inch cookies

TIME 1½ hours, plus 30 minutes cooling

The Best Chocolate-Dipped Triple Coconut Macaroons

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