No, no chocolate is evident in the picture. The complete recipe is below, with the chocolate, but the teenagers consuming the cookies were, to be direct, gloriously impatient. Some of the macaroons were dipped in chocolate, many were not, and the only ones left were unadorned with chocolate.
The Manhattan/Hunter College High School for the Sciences is a very special New York City institution. Students specialize in science and math but have massive, hands-on tutoring in the social sciences and English. Their entire fourth year of high school is spent on the Hunter College campus taking a mix of both high school and college level courses.
The kids are wonderful: bright, happy, and hungry. They are far from being pure geeks. The school has, for example, a Cooking Club. Suzen has always had a mission at Cooking by the Book to give back to the community. So three times a semester the Club comes to Cooking by the Book to prepare a complete meal or to enjoy an afternoon of baking. For their latest CBTB outing, the kids did prepare a real meal, but it ended with these cookies. And these cookies were consumed almost as soon as soon as they exited the oven.
Try these yourself. Either chocolate dipped or simple coconut. You’ll feel like a teenager.
Yield: 36 cookies
- 1 package (7 ounces) flaked sweetened coconut
- 2 cups unsweetened finely shredded coconut
- 1 cup sugar
- 3 tablespoons all-purpose flour
- 1/2 cup dairy sour cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract, optional
- 8 ounces bittersweet chocolate, chopped
- 2 teaspoons cooking oil
Heat oven to 300 degrees. In a large mixing bowl break up flaked coconut well with your fingers; stir in unsweetened coconut, sugar, and flour. Stir in sour cream and vanilla. Stir with a spoon, then use hands to blend until well mixed.
Line a large cookie sheet with parchment paper or Silpat. Using a rounded tablespoon of batter for each macaroon, shape into ovals and place onto sheet. Bake 20 to 25 minutes or untilg olden brown. Remove from oven. Let stand 1 minute. Remove to wire rack. Cool.
Combine chocolate and cooking oil in 2-cup glass measure. Microwave according to chocolate package directions;stir until smooth. Dip one half of each cooled macaroon in chocolate, covering evenly. Scrape excess off bottom with a knife. Place on waxed paper-lined tray.Chill until chocolate is firm. Store in tightly covered container.