Chocolate-dipped Coconut Macaroons Pyramids

from Cook's Illustrated

I'm not fond of coconut, but these are really good and very pretty.

Preheat oven to 375 degrees. Line 2 cookie sheets with parchment paper and spray with Pam (this receipe will make 4 cookie sheets worth)

In a large bowl, whisk to combine:

1 cup cream of coconut
(found in the drink section of the market)
2 tablespoons light corn syrup
4 large egg whites
1/2 teaspoon table salt
2 teaspoons vanilla extract

In a medium-sized bowl, toss with fingertips, breaking up any clumps:

3 cups sweetened shredded coconut
(8 ounces--this is a little more than one package)
3 cups unsweetened, shredded coconut
(buy this stuff sold in the health-food section--it is a lot drier and also called “desiccated” coconut)

Pour the liquid mix into the coconut and mix well with a spatula. Refrigerate for 15 -30 minutes.

Drop heaping tablespoons of batter (I use a mini disher for this) onto parchment-lined cookie sheets, spacing them about 1-inch apart. Form cookies into little pyramids (have a bowl of water handy to moisten fingers to keep things from sticking). Bake for about 15 minutes switching them half-way through. Make sure they are quite brown and set.

Cool on cookie sheets for about 3 minutes then remove with a metal spatual to a wire rack and continue to cool for another 30 minutes.

Melt semi-sweet chocolate bits in a bowl placed over simmering water. Carefully dip bottoms of macaroons into to melted chocolate removing any excess with your fingers. Refigerate on parchment until chocolate has set. Do not store in an air-tight container; air-tight container cause the macaroons to get wet and sticky. Actually these are really only good the day you make them so don't make more than you plan to eat that day. The batter will keep for several days in the refrigerator.

Makes 48

Since Cream of Coconut comes in 12 ounce cans, you are left with 1/2 cup. I suggest increasing the recipe by adding an additional cup of each of the coconuts and a bit more corn syrup so that you don't have any leftovers. I haven't done this yet, but the recipe isn't very touchy and I think it would work out fine.