Coconut makes me think of the tropics and I know, when it’s cold outside, I love to daydream of sunny beaches and exotic foods. Bite into one of these coconut macaroons and let the taste of chocolate linger on your lips like a light tan. The coconut is a delicate invitation to put your feet up and have another. Always an elegant party favorite, wrap them up in cellophane and give them to a host, or pass them out as favors with a warm message to your guests.
• 3 eggs
• 3 egg yolks
• 1 lb unsweetened coconut
• 1-1/2 cups sugar
• 6 oz semi-sweet chocolate chips
Whisk the eggs until lightly mixed. Add the sugar and coconut and stir just until blended, and form into uniform balls. With dampened hands, make into desired shapes: balls, patties, pyramids, squares, etc. Bake at 325 until golden brown. Let cool on rack.
While macaroons are cooling, melt chocolate in double boiler over almost-boiling water or in microwave. Dip cooled macaroon bottoms in chocolate and allow to cool on parchment paper or wax paper.
Package in cellophane bags with a hang tag, or in brown paper packages tied with brown twine.