Mom's Favorite Coconut Macaroons

     Most macaroons seem to go one of two ways, in my opinion...sickeningly sweet and sticky, or dry and tasteless. Needless to say I have never been a big fan of either rendition. Because I never really cared to eat them, I had never really cared to bake them. But when my mom discovered the AMAZING chocolate chip macaroons being sold at the farmers' market in Ithaca and started craving them weekly but not making it to the market more than once or twice a summer, well, I did what any good daughter would do and I sought to replicate this oh-so-tasty recipe! I was quick to discover that the traditional condensed milk recipes were not what I was looking for. Those mainly fell into the sticky/sweet category. However, in searching out alternate methods of making macaroons, I found a few recipes that used just 3 basic ingredients: sugar, coconut and egg whites. Upon testing one particular recipe of this sort (from a 1970's ladies' auxiliary cookbook, I think) I found that they were indeed much lighter, moist and chewy on the inside, and golden and toasty on the edges. With a few minor adjustments, some practice and some chocolate, VOILA...Mom's favorite coconut macaroons! 

     I'll start with a few pointers that should help you avoid the small pitfalls that tripped me up on some of my early attempts at achieving really great macaroons, they are helpful but you can skip ahead to the recipe if you want to just dive right in. First, the egg whites whisk up quickly and easily enough that you can do them by hand if you'd like. If you prefer to use a mixer (I do just because my Kitchen Aid is one of my better friends) then keep it on a very low speed and keep your eye on them. You should have nice, frothy egg whites within 45-60 seconds. If they start to look kinda creamy then you've gone too far and should start over before you waste your coconut and chocolate!  My second bit of advice is STIR, STIR, STIR. Once you add the coconut and the chocolate chips, stir them in by hand and be sure you put in a good 50-75 strokes. This is key in coating every bit in egg white, which acts as the "glue." It also helps to evenly distribute the chocolate so that each cookie gets a good amount of morsels.  Lastly, set your timer, use your sniffer and WATCH THESE BUGGERS CAREFULLY! They take a little while to start to brown, but they go from golden brown and delicious to black and burning in just a minute. If you can smell them toasting you better get to them fast or you might just be out of luck. So, those are the pointers and here comes the recipe. I hope you enjoy making them and file them away as a go-to treat as they are quick and easy and will have your family and friends begging for more!!

 CHOCOLATE CHIP COCONUT MACAROONS

• 3 large egg whites
• 1/2cup sugar
• pinch of salt
• one (14 oz) package sweetened coconut flake
• 2/3cup dark chocolate chips

Preheat oven to 325 degrees.  Line baking sheet with parchment paper (or generously coat with cooking spray.)

In a large bowl, whisk together egg whites, sugar and salt just until frothy. Thoroughly stir in coconut flakes and chocolate chips using a wooden spoon. 

Portion mixture onto prepared baking sheet in packed and leveled tablespoons, spacing about 1" apart. Using slightly dampened fingertips, form each spoonful into a nicely rounded mound. Bake in center of oven, one sheet at a time, for 15-17 minutes, rotating tray after first 8 minutes. Remove from oven when the tops and edges of cookies begin to turn golden brown and allow to cool on cookie sheet for 5 minutes before moving them to a cooling rack. Repeat with remaining batter, using fresh parchment for each tray.

Store completely cooled macaroons in an airtight container for up to 3 days.

Yields approximately 2 1/2 to 3 dozen cookies.