The following recipe is from the folks at cook's illustrated. Shredded unsweetend and sweetened coconut are called for, as is cream of coconut. The sweetened coconut can be found in any grocery store, the unsweetened stuff maybe at a health food type store, and for the cream of coconut it is recommend one make a trip to an Asian grocery. You can find the stuff sometimes in the liquor store since it is used for pina coladas, but it's bloody expensive there. At the Asian grocery it runs for under a buck a can. For extra prettiness dip the bottoms and tops in melted semisweet chocolate.
Triple Coconut Macaroons
1 cup cream of coconut
2 Tablespoons light corn syrup
4 large egg whites
2 teaspoons vanilla extract
½ teaspoon salt
3 cups unsweetened shredded coconut
3 cups sweetened shredded coconut
Preheat oven to 350.
Line a cookiesheet with parchment paper and lightly mist with pan spray. Whisk the cream of coconut, corn syrup, egg whites, vanilla, and salt in a small bowl and set aside. Combine the unsweetened and sweetened coconuts in a large bowl and toss together. Pour the liquid ingredients into the coconut and stir until evenly moistened. Chill for 15 minutes.
Drop heaping tablespoons of batter onto the cookie sheets, spacing them about 1 inch apart. With moistened fingertips, form the cookies into loose haystack, or you can form them into cool little pyramids, (taking care the top isn't too pointy or else it will burn a little and you'll have to cover it with some chocolate!) Bake until light golden brown, about 15 minutes.
Remove to a wire rack after cooling for a few minutes on the pan. At this point you may dip the bottoms and tops into melted dark chocolate and place on waxed paper until the chocolate has firmed up.
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