Chocolate Dipped Mint Coconut Macaroons

I have been wanting to make some sort of dessert with a coconut/mint flavor combination for a really long time.  First, it took me forever to figure out what I should make.  Then it took me forever to actually make it!  I found the original recipe for these macaroons in The Founding Farmer's Cookbook.  Founding Farmers is a restaurant in Washington D.C. that is part of the farm-to-table movement and is directly linked to the North Dakota Farmers Union.  The recipe for these macaroons originally made 4 dozen, so I scaled that back just a little.  I also threw in some mint extract and chocolate.  These cookies are amazing.  The mint and coconut together are delicious, and the chocolate doesn't overpower.  If you'd rather have regular coconut macaroons, just swap 1 teaspoon of vanilla extract for the  mint and leave out the chocolate.

Chocolate Dipped Mint Coconut Macaroons

3 egg whites
1 cup granulated sugar
1 Tablespoon honey
1/2 - 3/4 teaspoon mint extract
8 ounces shredded sweetened coconut (about 2 cups, but go by weight if possible)
6 Tablespoons cake flour 
1 cup semi sweet chocolate chips

Preheat the oven to 300F.  Line a baking sheet with parchment paper.

In a stainless steel bowl over a pot of boiling water (don't let the bottom of the bowl touch the water), whisk together the egg whites, sugar, honey, and mint extract until the mixture is warm and the sugar has dissolved.  Transfer the egg white mixture to the bowl of a stand mixer and beat with the whisk attachment until soft peaks form (this will take several minutes).  Use a spatula to fold in the coconut and flour.  

Scoop large spoonfuls of the dough (about 2 1/2 tablespoons) and drop onto the prepared baking sheet.  Bake for 14 to 18 minutes, or until golden brown.  Transfer the cookies to a cooling rack to cool completely.  

When the cookies are cool, place the chocolate chips in a microwave safe bowl and heat in the microwave in 30 second intervals, stirring after each, until melted and smooth.  Drop the cookies into the melted chocolate to coat the bottom of the cookie, then using two forks, lift the cookies out and place on a piece of waxed paper.  Let the chocolate set up before serving.  Makes 12 cookies.

Enjoy!  -Cardamommy