I believe these are similar to coconut macaroons, but I’m not positive since I have never made either one. I found this recipe here when I was looking for something to make with my bag of unsweetened coconut a co-worker gave me after he purchased it by bulk. They turned out good. Not my favorite type of cookie, but you may love them!
(Recipe adopted from: Desserts by Pierre Herme)
– makes about 24 cookies –
1/3 cup plus 2 tablespoons whole milk
1 1/2 cups plus 1 tablespoon (5 1/4 ounces) unsweetened finely grated dried coconut (available in specialty and healthfood stores)
1/3 cup plus 2 tablespoons sugar
2 large eggs, at room temperature and lightly beaten
The day before: Warm the milk in a microwave oven or over direct heat until it is 85 degrees F as measured on an instant-read thermometer. (This isn’t very hot at all, so you may overshoot the mark and have to let the milk cool.)
Toss the coconut and sugar together in a mixing bowl. Stir in the warm milk and then the lightly beaten room-temperature eggs; continue to stir until all the ingredients are blended. Press a piece of plastic wrap against the dough to seal it airtight, and refrigerate overnight.
To bake: Line a baking sheet with parchment paper or a silicone baking mat.
Using a level tablespoon of dough for each cookie, shape the dough into balls between your palms, and place the cookies, 1 inch apart, on the lined sheet. When all the dough is shaped, place the baking sheet in the freezer while you preheat the oven. (The cookies can be made ahead to this point; when they are frozen, remove them from the sheet and pack airtight for long-term storage. Properly packed, the cookies can be frozen for up to 2 months; they should not be defrosted before baking.)
Center a rack in the oven and preheat the oven to 475 degrees F.
Remove the baking sheet from the freezer, slide another baking sheet under it (or transfer the cookies and parchment to an insulated baking sheet), and bake the cookies for 7 to 11 minutes. The outside of the cookies should be just set and the tops should take on some color. The centers of the domes should remain soft, moist and chewy. Transfer the cookies to a rack and let them cool before serving.
Depending on the absorbency of your coconut, you may find that during baking the domes seep a little liquid. Once the cookies have cooled, you can cut this extra little skirt of dough away with a pair of scissors. However, if you always buy the same coconut and always have the same problem, use a little less milk in the dough.
Storing: The cooled cookies can be kept for 2 to 3 days wrapped in plastic, but they’re at their best freshly made, a condition easily achieved since the dough can be molded and stored in the freezer for up to 2 months.I have never made coconut macroons before.