Click photo to printFrom Seattle to Tacoma-and sometimes even as far away as Portland-Mount Rainier stands as a prominent landmark in the Northwest. It's the inspiration for these coconut classics. Butter and coconut form a luscious foundation that is topped with bittersweet chocolate and a festive white chocolate snowcap.
3 large eggs
1/2 cup sugar
1 cup (2 sticks) butter, melted and cooled slightly
2 7-ounce bags sweetened coconut flakes
1 teaspoon pure vanilla extract
1/4 cup flour
12 ounces bittersweet chocolate, finely chopped
1 cup white chocolate chips
Whisk eggs and sugar together in large saucepan until mixture thickens. Add butter slowly, whisking to blend. Gently mix in coconut and vanilla extract with wooden spoon. Sprinkle flour evenly over mixture and blend well.
Place pan over medium heat and cook, stirring constantly, until mixture is thick and dry, about 10 minutes. Transfer mixture to large bowl, cover and refrigerate until cool; 3 to 4 hours.
Preheat oven to 350°F. Shape about 2 tablespoons of dough into small "mountain" shapes and place on parchment-lined cookie sheets. Bake 18 to 22 minutes, rotating pans halfway through baking, until lightly browned. Cool completely on a wire rack.
Melt bittersweet chocolate in small saucepan over low heat, stirring constantly. Dip pointy ends of macaroons in chocolate, leaving small area around the bottom exposed. Place cookies on wax paper and let stand until chocolate is firm. Melt white chocolate over low heat in clean saucepan, stirring constantly. Dip top points of each cookie into white chocolate to add "snow cap." Allow white chocolate to set at least 3 hours.
Store in airtight container in refrigerator for up to 3 days. Print this post