With this sweet recipe, kids can help mix the ingredients, shape the cookies, and dip them in chocolate! See the next slides for tips.
Active time: 25 MinutesTotal time: 55 Minutes
With wet hands, roll heaping teaspoons of the coconut mixture into balls, pressing them to make them compact. Place them on the baking sheets, 1 1/2 inches apart. Use your thumb and three fingers to shape each ball into a pyramid, as shown.
Tip: After baking, the cookies will need to chill, so choose a pan or pans to fit your refrigerator space.
Place the chocolate in a medium bowl, then set the bowl over a pan of simmering water. Do not let the bottom of the bowl touch the water. Let the chocolate melt, stirring occasionally, until smooth. Remove the pan from the heat and stir in the vegetable oil.
Dip the bottom of each macaroon in the chocolate, gently shake off the excess, and set it on the prepared baking sheet. Chill the cookies in the refrigerator until the chocolate is set, about 25 minutes. You can store the cookies, layered between sheets of parchment or waxed paper, in an airtight container for up to five days.
Originally published in the April 2013 issue of FamilyFun