Aproned Cynthia's Note:
I searched for recipe to copy the yummy cookie I purchased at the bakery at Uncle John's Cider Mill in St. John's, Michigan; finally, I realized I'd have to create my recipe. It takes a little extra effort to bake up a couple dozen of these enormous, bakery-worthy cookies; but the end result of this two-in-one cookie is worth it.
My Private Note
Units: US | Metric
- 3 large egg whites
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups packed sweetened flaked coconut
- 5 tablespoons flour
- 1First, make the coconut macaroon filling:.
- 2With two racks in the middle of your oven, preheat the oven to 325.
- 3Spray two baking sheets or parchment paper with non-stick cooking spray.
- 4Beat egg whites and salt together until soft peaks form.
- 5Slowly add in sugar and beat until stiff, glossy peaks are present.
- 6Beat in vanilla.
- 7Add half the coconut and sprinkle with the flour.
- 8Add the rest of the coconut and gently fold into the egg white meringue.
- 9Using a 3/4 ounce scoop (almost 2 TBSP), drop onto baking sheets, spaced about 2 inches apart.
- 10Bake about 8-9 minutes, until just set. These will be under-baked and not brown at all. It's okay, because will be the filling and will finish baking inside the chocolate cookie.
- 11Now, it's time to make the chocolate cookie dough, while the macaroons are cooling:.
- 12Increase the oven temperature to 350.
- 13In a mixer, cream together the butter and sugars.
- 14Add the eggs, one at a time.
- 15Now add the vanilla.
- 16Blend in the cocoa, 1/2 cup at a time.
- 17In a separate bowl, whisk together the flour, baking soda, and salt.
- 18Mix in the flour mixture to the dough about a cup at a time, until well combined.
- 19Place fresh sheets of parchment paper (ungreased) on your cookie sheets.
- 20Using a 1 ounce scoop (2 Tablespoons), drop 6 mounds of dough onto each cookie sheet, spaced widely apart. These will be very big cookies.
- 21Spray the back of a teaspoon with non-stick cooking spray and use the back of that spoon to make a nest out of the dough for each macaroon.
- 22Set a macaroon on top of each chocolate cookie "nest".
- 23Place another 1 ounce scoop of chocolate cookie dough on top of the macaroon layer. Now there are three cookie layers.
- 24Spread and flatten the dough, so that the macaroon is completely covered.
- 25Bake in the upper half of the oven for 13 minutes. Cookies may look a little under-baked when you remove them from the oven, but they will set up and dry, as they cool.
- 26Immediately, slide the parchment paper with the hot cookies onto a cooling rack (otherwise, they will continue to bake and burn on the bottom). Cool for at least 5 minutes.
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Nutritional Facts for Coconut Macaroon-Filled Chocolate Cookies (Better Than Mounds)
Serving Size: 1 (47 g)
Servings Per Recipe: 26
- Amount Per Serving
- % Daily Value
- Calories 382.7
- Calories from Fat 133
- Total Fat 14.8 g
- Saturated Fat 9.5 g
- Cholesterol 56.7 mg
- Sodium 276.1 mg
- Total Carbohydrate 58.4 g
- Dietary Fiber 1.8 g
- Sugars 39.3 g
- Protein 4.8 g