cookKokosmakronen (Chocolate-Dipped Coconut Macaroons)

The recipe for these Christmas cookies comes from the bakery Rischart in Munich.
From: Saveur MAKES ABOUT 16 COOKIES

½ cup sugar
¼ cup heavy cream
4 tbsp. unsalted butter, melted
3 tbsp. flour
½ tsp. vanilla extract
½ tsp. kosher salt
2 egg whites, plus 1 whole egg
2 cups unsweetened, dessicated coconut
4 oz. semisweet chocolate, melted

Heat oven to 350°. Whisk together sugar, cream, butter, flour, vanilla, salt, egg whites, and egg in a bowl until smooth; stir in coconut. Transfer to a piping bag fitted with a ¾" fluted tip; pipe 1½"-wide mounds on parchment paper-lined baking sheets, spaced 2" apart. Bake until golden brown, about 15 minutes; cool. Dip bottom of each cookie in chocolate; chill until chocolate sets.

NOTE: This recipe has been adjusted from the version that ran in the print edition of SAVEUR. The yield has been decreased, and the quantity of flour has been increased.

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