Recipe by Aproned Cynthia
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.
- 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
- 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 See How It's Made
- First, make the coconut macaroon filling:.
- With two racks in the middle of your oven, preheat the oven to 325.
- Spray two baking sheets or parchment paper with non-stick cooking spray.
- Beat egg whites and salt together until soft peaks form.
- Slowly add in sugar and beat until stiff, glossy peaks are present.
- Beat in vanilla.
- Add half the coconut and sprinkle with the flour.
- Add the rest of the coconut and gently fold into the egg white meringue.
- Using a 3/4 ounce scoop (almost 2 TBSP), drop onto baking sheets, spaced about 2 inches apart.
- 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.
- Now, it's time to make the chocolate cookie dough, while the macaroons are cooling:.
- Increase the oven temperature to 350.
- In a mixer, cream together the butter and sugars.
- Add the eggs, one at a time.
- Now add the vanilla.
- Blend in the cocoa, 1/2 cup at a time.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Mix in the flour mixture to the dough about a cup at a time, until well combined.
- Place fresh sheets of parchment paper (ungreased) on your cookie sheets.
- 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.
- 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.
- Set a macaroon on top of each chocolate cookie "nest".
- Place another 1 ounce scoop of chocolate cookie dough on top of the macaroon layer. Now there are three cookie layers.
- Spread and flatten the dough, so that the macaroon is completely covered.
- 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.
- 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.