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1
Preheat oven to 325 degrees
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2
Line a large baking sheet with foil
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3
Butter foil and dust with flour; shake off excess
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4
Finely chop one 7 ounce package of coconut and powdered sugar in a food processor until mixture feels moist
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5
Add cream of coconut, cream cheese, 3 tablespoons of flour, egg white, vanilla and salt.
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6
Process until well blended, scraping down the sides occasionally.
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7
Transfer dough to medium bowl (it will be very soft)
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8
Place remaining package of coconut in a pie plate.
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9
Drop rounded tablespoonful of dough into coconut and roll to coat completely.
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10
Using palms of hands, gently roll dough into balls about 1 1/2 inch diameter and place onto baking sheet.
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11
Repeat with remaining dough and coconut, spacing macaroons evenly on prepared sheet.
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12
Bake until golden brown and firm to touch; about 35 min.
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13
Cool cookies completely on sheet rack.
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14
THE FOLLOWING IS OPTIONAL.
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15
MACAROONS ARE AMAZING ON THEIR OWN.
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16
Line another baking sheet with waxed paper.
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17
Melt chocolate in top of a double boiler set over simmering water.
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18
Stir until candy thermometer reads 115 degrees and remove from heat.
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19
Dip bottom of the cookie into melted chocolate.
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20
Brush cookie against side of pan to remove excess chocolate.
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21
Place cookie, dipped side down, on wax paper
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22
Refrigerate cookies until chocolate sets, about 30 min.
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23
Macaroons can be prepared ahead.
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24
Cover tightly and refrigerate up to 3 days or freeze up to 3 weeks.
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25
Bring to room temp before serving.
