Chonky Boys: The Chocolate Chip Cookie Ice Cream Sandwiches that Scream Summer!

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Featuring my thick and nuggy Chonky Boy Chocolate Chip Cookies, these ice cream sandwiches are the stuff that summer dreams are made of.  If you've ever had the Cookie Ice Cream Sandwich at Disneyland , you are going to LOVE these! 

These big and bold chocolate chip cookies are based on a recipe from my culinary school studies at Auguste Escoffier, but with a few modifications to give them that Jennuine touch.  They make the perfectas book for a fat slice of real vanilla bean ice cream.  And those mini chips?  You just gotta have that extra cronch!

Thank goodness this recipe only makes 8 sandwiches, otherwise I would be eating them for breakfast lunch and dinner.  This way, my big family can help save me from my inner child diet-saboteur.  
PrintWith ImageWithout Image Chonky Boy Chocolate Chip Cookie Ice Cream SandwichesYield: 8Author: Jenn Erickson Loaded with chocolate chips and buttery, brown-sugary vanilla flavor, these mall-sized cookies form a perfect partnership with a fat wedg…

Easy Bakery Style Coconut Macaroons {chocolate-dipped}


If you can whisk together a few ingredients, then you can make delicious bakery-style coconut macaroons. 

This past weekend, I spent the day preparing a big Hanukkah meal for my family complete with Motzoh Ball Soup and golden latkes topped with corned beef and slaw.  It was a labor of love.


Since the menu was fairly labor intensive, I wanted dessert to be something that I could whip up quickly.  I'd never made macaroons, but had heard that they were a cinch to make.  I looked at dozens of recipes online -- there are so many variations.  I wanted a macaroon recipe that was quick and easy, but tasted just like the chocolate dipped macaroons that I get at our local French bakery -- lightly toasted on the outside, soft and chewy on the inside, and slightly caramelized on the bottom.  I didn't want a recipe that relied on too many eggs, too much sugar, or a can of sweetened condensed milk.


So, I took bits and pieces from a handful of recipes and came up with a formula of my own.  The results were just as I had hoped!  The macaroons weren't too wet or too dry.  They were tasty, crispy, chewy and struck the perfect balance between the sweet coconut and the bittersweet chocolate.

If that sounds like your perfect macaroon, I hope you give this recipe a try!

Bakery Style Coconut Macaroons

yield: approx. 20

2 large egg whites
1/4 cup granulated sugar
1/2 teaspoon real vanilla extract
2 Tablespoons all-purpose flour
Pinch of salt
3 cups sweetened shredded coconut, lightly packed (approx. 11 ounces)
5 ounces bittersweet chocolate (I recommend Ghirardelli)

Preheat oven to 325° with one rack in the upper 1/3 of oven and one rack in the lower 1/3 of oven.  Line a baking sheet with parchment paper.

Step 1:  In a large bowl, whisk the egg whites until they have thickened to the consistency of  pancake batter.  Whisk in the sugar, vanilla, flour and salt.  

Step 2:  Stir in the coconut.

Step 3:  Gently roll a Tablespoon-size portion of the mixture between your palms, and place on the prepared baking sheet.  Optional:  Use your thumb and three fingers to pinch the ball into a tufted star shape.  Repeat with remaining coconut mixture.

Step 4:  Bake, in the upper 1/3 of the oven for 15 minutes.  The tops of the macaroons will have begun to brown.  Transfer baking sheet to the bottom 1/3 of the oven and bake an additional 5 minutes to set and caramelize the bottoms of the macaroons.



Step 5:  Set macaroons aside to cool.  When cool, melt chocolate over low heat.  If using chocolate chips, you may want to add a teaspoon of oil to the melted chocolate to fix the consistency.   Dip each macaroon in melted chocolate and set back on the parchment lined tray to set.  Once all macaroons are dipped, place in the refrigerator to help the chocolate set.  

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