Standing tall with their lightly toasted edges, these chewy and moist cookies are a beloved item in the King Arthur Bakery case thanks to their intense coconut flavor. And depending on how you observe Passover, they can be a welcome dessert for the holiday.
Preheat the oven to 350°F. Lightly grease two baking sheets, or line with parchment.
To make the macaroons: In a medium bowl, mix together all the ingredients (not including the chocolate for the coating) until thoroughly incorporated.
Scoop the dough by 1/8-cupfuls (2 tablespoons) onto the prepared baking sheets, leaving an inch of space between them; a jumbo cookie scoop works well here. Leave the macaroons as rounds, or use your hands or the flat side of a bench knife or dough scraper to shape the balls into pyramids.
Bake the macaroons for 16 to 18 minutes, until they're a light golden brown on top.
Remove the macaroons from the oven and allow them to cool on the pan.
To make the chocolate glaze: Melt (or temper if desired) the chocolate in a double boiler or in the microwave in short, 10-second increments, stirring until smooth.
Drizzle the chocolate coating on top of the cooled cookies, still on the baking sheet. Or for even more chocolate, dip the bottoms of the cooled macaroons into the chocolate, then transfer them to a cooling rack or back to the baking sheet. Let rest until the chocolate sets.
Storage information: Store chocolate macaroons in an airtight container at room temperature for several days; freeze for longer storage.
If preparing these cookies for Passover, omit the vanilla extract (or substitute vanilla that's kosher for Passover).
