Here in DC there is a bakery, Firehook, that sells awesome macaroons. Well, if you want to start a bakery in the Washington, DC area, this recipe from Sweet Melissa is the place to start because you really could compete with Firehook with these cookies. You can find the recipe at Blue Tree Green Heart. Thanks Ellen!
I did change the recipe and method a little bit.
First, I used the new chocolate chunks from Williams-Sonoma just because they were in my pantry and it was easier than chopping chocolate. I also added about 3 Tablespoons agave nectar to the batter; some bakers mentioned the macaroons were dry and I assumed the nectar would help keep the cookies moist.
The batter is super easy to mix. Add the orange zest to the coconut, add sugar and blend with your hands. Add the egg whites and continue to blend with your hands. then add the chocolate.
Using a medium ice cream scoop, place the batter on silpat lined cookie sheets. I had exactly 24 cookies, 12 per cookie sheet.
Now, bake for 25 to 30 minutes at 325 degrees. When they come out of the oven, let the cookies cool on the silpat. They will firm up and develop crisp edges.
Once the cookies are completely cool you can serve them! I really liked the big chunks of chocolate in the cookies.
I will let you know if they freeze well. I absolutely need to banish these from my sight or I will devour them all. To the freezer right now! Or, I’ll take them to work!