We've received amazing feedback and many, many thanks for posting the recipe for Auntie Crae's Plantation Chews last week. There is zero doubt that thousands of people loved those amazingly delicious, caramel-y, chewy cookies from the now defunct legendary local bakery as much as I did and many were ecstatic to be able to make them at home.
The owner of the bakery also shared her recipe for Chocolate Macaroons before the bakery closed ad as so many people equally loved those wonderful chewy, soft coconut cookies, we've decided to feature that recipe as well. The recipe appears exactly as it was printed for customers during the final weeks of the bakery's operation.
Auntie Crae's Chocolate Macaroons
1 14 cups sugar
3 1/3 cups sweetened coconut flakes
1 tablespoon corn syrup
1/2 teaspoon vanilla
1/8 teaspoon salt
1/2 cup egg whites
1/2 cup pastry flour
1 1/2 cup dipping chocolate
Blend dry ingredients well.
Whisk egg whites, corn syrup and vanilla
together in separate bowl.
Add to dry ingredients and mix by hand.
Heat this mixture over steam in a double
boiler or something similar until mixture is
123 degrees F. Stir occasionally.
Scoop out appropriate sized cookies and
deposit them on cookie tray that has been
lined with parchment paper. Flatten cookie
with hand that has been dipped in water to
keep hand from sticking to cookie. Smooth
edges of cookie to avoid raggedness.
Bake in preheated regular oven at 350 F for
five minutes. Rotate cookie pan so that back
of pan is now at front of oven. Bake for an
additional 3 minutes.
Cookie should be a light
golden brown and will be very soft. It will
harden as it cools. Do not overbake.
When cool, dip cookie in melted coating
chocolate so that one half is covered with
chocolate. Place on pan again until chocolate
has hardened.
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