• 1.75 cups sweetened shredded coconut
• 2/3 cup cream of coconut, such as Coco Lopez (NOT COCONUT MILK)
• 1/3 cup unsweetened cocoa powder, pref. Dutch-processed
• 2 large egg whites
• 1 tsp pure vanilla extract
• pinch table salt
• .5 cup dried cherries (pref. tart ones), coarsely chopped

1. Heat oven to 325F.
2. Spread 1/5 cups of shredded coconut on a rommed baking sheet.
3. Bake, stirring frequently, until some of the shredds being to turn a light golden brown color - 8 to 10 minutes. [Note: You aren't so much toasting as you are drying the coconut]
4. Let cool and turn off oven.
5. In a medium bowl, whisk cream of coconut, cocoa, egg whites, vanilla and salt until well combined.
6. Stir in dried cherries and "toasted" coconut.
7. Cover and refrigerate until thoroughly chilled and firm -- 2 hours to 24 hours.
8. About 20 minutes before you plan to bake, heat oven to 325F.
9. Line heavy baking sheet with parchment.
10. With damp hands, shape slightly heaping tsp of the batter into balls.
11. Arrange on baking sheet about 2" apart (they should all fit on one sheet).
12. Top each macaroon with a pinch of the remaining untoasted coconut.
13. Bake in the center of the oven until outsides no longer sticky, but insides feel somewhat soft when poked with finger and the coconut topping is golden brown - about 20 minutes.
14. Let macaroons cook for 3 minutes on sheet before transferring to rack to cool completely.

Another great recipe from "The Best of Fine Cooking: Chocolate (Winter 2006)" I haven't made this yet, but it looks so good! I will probably make them for my holiday cookie tray and leave out the cherries :) These macaroons are moist and fudgy -- a cross between a cookie and a chocolate truffle.