I made these yesterday, but you know I’m not one to plan ahead and, like, blog these in advance so you could maybe make them yourself on that special day. They’re still a cute thing to make though, even if it’s not Valentine’s Day.
My big brother Krystopf came over to help me paint what’s going to be the baby’s room (which hopefully I’ll get finished within the next week or so), and we fed him dinner for Valentine’s Day as his family is currently away on the other side of the country.
These are based on my original macaroon recipe, which is always a crowd-pleaser. Start by bringing some stuff to room temperature: here I have 3 large eggs sitting in a bowl of warm water, and about 12 frozen strawberries, defrosting in the morning sun.
While you’re waiting, preheat your oven to 325°F and line two baking sheets with parchment paper.
Blend up the thawed strawberries into a glorious red purée.
Separate the eggs, and save the yolks for something else (for me they’re going in a meatloaf later on).
Tip the whites into a bowl together with a teaspoon or two coconut extract.
Give them a whirl until they’re foamy and then add in 1/2 cup granulated sugar. Whiz that up until it’s white and thick-looking.
Tip in 5 cups shredded coconut (I used unsweetened, but you can use sweetened) and your strawberry goo.
Fold that together until fully combined.
I decided to try to mould the cookies, which I’ve never done before, so I grabbed a heart-shaped cookie cutter and used a teaspoon to fill and pack the coconut down.
Some careful wiggling and pressing down with the spoon freed up each one quite nicely.
I kept going until I had 21 coconut cookies and an empty bowl.
Shove those cookies into the oven for about 15 minutes, rotating halfway through, until the bottoms are browned and the cookies are solid. Let cool completely.
While they’re cooling, grab some dark chocolate and huck it into a double-boiler to melt. Let that cool as well.
Then tip the cooled chocolate into a bag with the corner nipped off and squeeze it out on your cooled cookies. Let that set.
Serve to your attendant gentlemen!