There was a request from a certain member of my family.  The request came in the form of a message. “Hey – will you create a macaroon dipped in chocolate that loooks like this {insert picture}?”

How could I resist? Coconut. Chocolate. And a special request from someone I love. Of Course.

Let me start off by saying that these cookies are trouble.  Trouble in a good way.  The ingredients themselves are also trouble. I had to resist from licking my fingers while I was making the dough.  The cream of coconut was almost irresistible, but luckily I held it together. The finished product, well, you get the idea.  Want to know how to make these yourself?

Chop coconut and powdered sugar in the food processor until fine {1min}.

Add in canned cream of coconut,  gluten free/dairy free cream cheese, gluten free flour, egg white, vanilla and salt. Continue to process until the mixture is combined.

Pour remaining flaked coconut into a bowl.  Scoop the dough by tablespoon. Roll each ball of dough in flaked coconut until covered. Place on cookie sheet and bake. Place on cooling racks.

Once cookies have cooled, dip the bottoms in melted chocolate.  Then, pipe stripes of chocolate over the top.

Chocolate Dipped Coconut Macaroon (PRINT RECIPE)

14 oz bag of sweetened flaked coconut

2/3 cup powdered sugar

¼ cup canned cream of coconut {mix well before scooping}

1 oz gluten free, dairy free cream cheese

3 tablespoon gluten free All-Purpose Flour

1 egg white

1 teaspoon vanilla

pinch of salt

1 ½ cup gluten free, dairy free chocolate chips

1 tablespoon palm oil shortening

Preheat oven to 325°. Line cookie sheet with tin foil and lightly spray with oil.

Combine 7 oz of coconut and powdered sugar in the food processor. Chop for 1min.

Add cream of coconut, cream cheese, flour, egg white, vanilla and salt to processor. Chop until combined. Mixture will be sticky.

Pour 1 cup of remaining flaked coconut into a bowl. {Add more as necessary}

Scoop the dough by tablespoon. Roll each ball of dough in the coconut completely until covered. Place on prepared baking sheet.

Bake for 18-20mins, until tops are lightly browned.

Transfer to cooling racks.

Pour chocolate into a double boiler. Add shortening. Stir over low heat until chocolate has almost completely melted, then remove from heat. Continue to stir until all has melted.

Dip bottoms of cooled cookie into the melted chocolate. Place on wax paper or tin foil to cool.

Pipe stripes of chocolate over the tops of each cookie.

Let chocolate harden before eating.

~Enjoy