Chocolate and Orange Coconut Macaroons

Servings: 20
Preparation Time: 10 minutes

Ingredients:

• 2 cups dried coconut, shredded or flaked
• 2/3 cup sugar
• 1/4 cup wheat flour
• 1 teaspoon orange zest
• 1/8 teaspoon salt
• 2 egg whites
• 2 tablespoons unsalted butter
• 1/4 teaspoon almond extract
• 1/2 cup chocolate chips

Directions:

Preheat oven to 350 degrees F.

In a large bowl, whisk together coconut, sugar, flour, zest, and salt. Stir in egg whites, butter, and almond extract. Fold in chocolate chips.

On parchment-lined baking sheets, place rounded tablespoon-sized balls of dough approximately 2 inches apart. Gently roll the balls of dough for a more uniform shape.

Bake for 20 minutes or until they are firm to the touch and lightly browned on the bottom. Let cool before serving.

Recipe and photo submitted by Dunne, Columbia, SC.

Submit your recipe here!

If you love chewy, coconutty cookies, then this recipe is for you. Crisp on the outside and wonderfully chewy throughout, this cookie is a total crowd pleaser.

Chewy Coconutty Cookies

Servings: approximately 30 cookies
Preparation Time: 15 minutes

Ingredients:

• 1 1/4 cups wheat flour
• 1/2 teaspoon baking soda
• 1/2 cup salted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 teaspoon vanilla/coconut extract (or 1/2 teaspoon of each extract)
• 1 egg
• 1 1/2 cups dried, unsweetened, flaked coconut
• coconut oil

Directions:

Preheat oven to 350 degrees F. Grease cookie sheets lightly with coconut oil.

Combine the flour and baking soda together in a small bowl; mix well and set aside.

Cream the butter and sugars together with an electric mixer. Beat in vanilla extract and/or coconut extract and egg until light and fluffy.

Add the flour mixture to the butter mix and when it is almost fully incorporated, add the flaked coconut (dough will not form a stiff, “typical” cookie dough, it will be sticky and the color of butterscotch).

Drop dough (measuring tablespoon size) unto prepared cookie sheets and bake for 8–10 minutes. Cookies should be lightly browned.

Cool for a few minutes on cookie sheets before removing to wire rack to cool completely.

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!

• 1 cup sifted flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/2 cup chopped crystallized ginger
• 1/3 cup butter, coconut oil, or palm shortening
• 3/4 cup packed brown sugar
• 1 egg
• 1 tablespoon vanilla extract
• 1/2–1 cup flaked, unsweetened coconut

Directions:

Preheat oven to 350 degrees F (180 degrees C). Lightly grease an 8 x 8-inch baking pan with extra fat of choice.

Sift the sifted flour, salt, baking powder, and baking soda together into a small bowl. Stir in the crystallized ginger.

Melt fat of choice gently over low heat in a medium-sized saucepan. Whisk in brown sugar, mixing well. Let cool slightly if warm.

Whisk egg and vanilla extract into the sugar mixture. Mix in flour mixture in stages until well combined.

Spread batter into prepared pan and sprinkle flaked coconut on top. Bake for 15–25 minutes.

Recipe Submitted by Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!