Coconut Macaroon-Filled Chocolate Cookies (Better Than Mounds)

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.

• Total Time: 50 mins
• Prep Time: 25 mins
• Cook Time: 25 mins

Ingredients:

Serves: 26-52

Yield: 26.0 cookies

Macaroons

• 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

Chocolate Cookie

• 1 1/2 cups unsalted butter
• 2 cups granulated sugar
• 2 cups packed brown sugar
• 4 eggs
• 1 1/2 tablespoons vanilla
• 1 1/2 cups cocoa
• 4 cups flour
• 2 teaspoons baking soda
• 1 teaspoon salt

Directions:

1. First, make the coconut macaroon filling:.
2. With two racks in the middle of your oven, preheat the oven to 325.
3. Spray two baking sheets or parchment paper with non-stick cooking spray.
4. Beat egg whites and salt together until soft peaks form.
5. Slowly add in sugar and beat until stiff, glossy peaks are present.
6. Beat in vanilla.
7. Add half the coconut and sprinkle with the flour.
8. Add the rest of the coconut and gently fold into the egg white meringue.
9. Using a 3/4 ounce scoop (almost 2 TBSP), drop onto baking sheets, spaced about 2 inches apart.
10. Bake 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.
11. Now, it's time to make the chocolate cookie dough, while the macaroons are cooling:.
12. Increase the oven temperature to 350.
13. In a mixer, cream together the butter and sugars.
14. Add the eggs, one at a time.
15. Now add the vanilla.
16. Blend in the cocoa, 1/2 cup at a time.
17. In a separate bowl, whisk together the flour, baking soda, and salt.
18. Mix in the flour mixture to the dough about a cup at a time, until well combined.
19. Place fresh sheets of parchment paper (ungreased) on your cookie sheets.
20. Using a 1 ounce scoop (2 Tablespoons), drop 6 mounds of dough onto each cookie sheet, spaced widely apart. These will be very big cookies.
21. Spray 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.
22. Set a macaroon on top of each chocolate cookie "nest".
23. Place another 1 ounce scoop of chocolate cookie dough on top of the macaroon layer. Now there are three cookie layers.
24. Spread and flatten the dough, so that the macaroon is completely covered.
25. Bake 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.
26. Immediately, 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.