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Chocolate Chunk Macaroonies

Author/Submitted by: Death By Chocolate Cookies Cookbook
Servings: 1
Categories: Chocolate / Desserts

Ingredients:
2  cups  sliced almonds
6  oz.  frozen grated coconut thawed
1 1/4  cups  all purpose flour
1  Tbs.  baking powder
1/4  tsp.  salt
1/4  lb.  unsalted butter at room temp.
2/3  cup  granulated sugar
2  ounces  cream cheese at room temp
2  large  egg yolks.
1  tsp.  pure vanilla extract
4  ounces  semisweet chocolate chopped into 1/4 inch
  pieces. 

Directions:
Preheat the oven to 350 degrees F. Toast the almonds on a baking sheet in the preheated oven for 8 minutes. Cool them to room temp, then place the sliced almonds in a 4 qt bowl and use your hands to break them into irregular pieces. Set aside until needed. Place the thawed coconut in a medium guage strainer. Using a rubber spatula, press down on the coconut to drain the excess moisture from the coconut. ( discard the liquid) set aside. In a sifter combine the flour, baking powder, and salt. Sift onto a large piece of wax paper and set aside until needed. In a 7 quart bowl, cream the butter, sugar and cream cheese with a stiff rubber spatula ( or wooded spoon) until smooth. Combine the egg yolks and vanilla extract into the mix. Add the coconut and mix until thoroughly combined. Now add the sifted dry ingredients and continue mixing until fully incorporated. Finally mix in the chopped chocolate. Divide the cooki dough into 48 level Tbs. size pieces. onto a large sheet of wax paper. Individually roll each dough portion in the almonds to coat thoroughly.( use your hands to form the almonds around each portion). Place the portioins on 4 nonstick baking sheets. 12 evenly spaced portions per baking sheet. Place the baking sheets on the top and center racks of the preheated oven and bake for 12 minutes., until lightly golden brown around the edges. Rotate the sheets from top to center and turn each sheet 180 degrees about halfway through the baking time. Remove the macaroonies from the oven and allow to cool at room temperature for 30 minutes. Store the macaroonies in a tightly sealed plastic container until ready to serve. Source: Death By Chocolate Cookies Cookbook WJS1221@aol.com


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