T-2 DAYS UNTIL CHRISTMAS!!! Have you finished your baking yet?? I haven’t…
Knowing that I am an engineer and love math (yes, I said love), you might be confused on how I could possibly mess up and believe that 25-22 = 2. Yes technically it is 3 days until Christmas, but our celebrations start on Christmas Eve so I’m saying 2 days… and if Christmas began when I started baking cookies, we’re about 2 weeks behind. So now my math is waaaaay off.
I’ve been prepping cookies to take to Pat’s parents for the holiday. I already made my rosemary shortbread cookies and today I have coconut macaroons for you!
I first made this recipe with my mom after it was published in the Star Tribune’s annual cookie contest in 2011. I only barely adapted the recipe, subbing in greek yogurt for the sour cream and sprinkles for the mini-chocolate chips.
I mean, just look at those sprinkles! How could I not?
Each year we pick one cookie from the contest and add it to our list. This particular recipe is one of the few that we continue to make year after year.
I wasn’t fully expecting the red dye from the sprinkles to turn the coconut pink. So the macaroons turned out a little more fruity pebble-like and less Christmas like.
But oh well, they taste just as good. Trust me.
And the best part? They come together in a flash. Perfect for those cookie procrastinators like me.
I recommend using unsweetened flaked coconut. If you use the sweetened kind, the dough will be a little wet and really sticky. And the macaroons will turn out too sweet.
All they need is a little dip in some melted chocolate and they are ready for eating.
If you make these for your family for Christmas, make sure to use the hashtag #imhungrybynature so I can check it out! And don’t forget to follow Hungry by Nature on social media:
- ½ cup flour
- ¼ teaspoon baking powder
- ¾ cup sugar
- ⅓ cup greek yogurt
- 2 tablespoons butter, melted
- 1 egg white, lightly beaten
- ½ teaspoon vanilla extract
- 4 cups shredded coconut, unsweetened
- ½ cup semisweet chocolate chips, melted
- Preheat oven to 325 degrees and line baking sheets with parchment paper or silpat liner.
- In a small bowl, whisk together flour and baking powder, and reserve.
- In a bowl of an electric mixer on medium speed, mix sugar, greek yogurt, butter and egg white until thoroughly incorporated. Reduce speed to low, add flour mixture and mix until just incorporated.
- Add vanilla extract and coconut and mix until thoroughly incorporated. Stir in sprinkles.
- Shape dough into 1-inch balls (if dough is sticky, dampen your fingers with water) and place 1 inch apart on prepared baking sheets. Bake just until coconut begins to brown, about 18 to 22 minutes.
- Remove from oven and cool cookies on baking sheets for 2 minutes, then transfer to a wire rack to cool completely.
- Line baking sheets with wax paper. Dip bottoms of cooled cookies in melted chocolate and place cookies, chocolate-side down, on wax paper. Refrigerate until chocolate sets, about 30 minutes.
Christmas cookie perspective.