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of the dough. Working in the palm of your hand or on a clean, dry work surface, flatten the dough into a circle about 21/2 to 3 inches in diameter. Mound 2 teaspoons of the coconut filling in the middle of this circle, then fold the dough up onto the filling, making four sides that come up onto the filling but do not cover it, sort of like a little brown present (the chocolate dough) with tissue paper (the coconut filling) poofing out the top. Place the cookie on a large, ungreased baking sheet, preferably nonstick, then continue making the cookies, spacing them about 2 inches apart on the sheet.

6. Bake for 9 minutes, rotate the sheet back to front, and continue baking for about 9 more minutes, or until the cookies are set, just starting to brown along the edges, but still slightly springy to the touch. Cool on the baking sheet for 2 minutes, then transfer the cookies to a wire rack to cool completely. Cool the baking sheet for 5 minutes before making more filled cookies and baking them as directed, or use a second large baking sheet to make the second batch while the first bakes.

Recommended storage

3 days at room temperature

Not recommended for freezing

Mix It Up!

Chocolate Coconut Almond Cookies: Reduce the coconut to 11/2 cups; add 1/2 cup ground almonds with the remaining coconut. Also add 1/2 teaspoon almond extract with the vanilla extract.

Chocolate Coconut Cookie Cups: Push a similar amount of dough into a mini muffin cup, rather than your hand; use your thumb to make a deep hole. Fill as directed with the coconut filling. Bake as directed and cool in the muffin tins before removing.

Chocolate Coconut Lime Cookies: Add 2 teaspoons grated lime zest and 1 teaspoon lime juice with the vanilla extract.

Chocolate Piña Colada Cookies: Reduce the coconut to 11/2 cups; add 1/2 cup finely chopped dried pineapple with the remaining coconut. Substitute rum extract for the vanilla extract.

Double Chocolate Coconut Cookies: Stir 1 ounce unsweetened chocolate, melted and cooled, into the filling with the vanilla extract. Substitute sweetened coconut flakes for the unsweetened coconut chips.

CHOCOLATE COCONUT MACAROONS

There’s a lot of cocoa powder in these macaroons. They have the deep, rich taste that is characteristic of macaroons found in German bakeshops. The cookies are flourless—so there’s nothing to stand in the way of a good crunch. They don’t freeze well, but we doubt you’ll have any leftovers.

MAKES ABOUT 30 MACAROONS

4 large egg whites, at room temperature

1/8 teaspoon salt

1/2 teaspoon cream of tartar

1 cup sugar

One 14-ounce package sweetened shredded coconut

3/4 cup plus 2 tablespoons cocoa powder, sifted

1. Position the rack in the center of the oven. Preheat the oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat; set aside.

2. Beat the egg whites and salt in a large bowl with an electric mixer at low speed until frothy. Add the cream of tartar, increase the speed to high, and beat until soft peaks form, about 2 minutes. Scrape down the sides of the bowl, then add the sugar in 1-tablespoon increments, beating all the while. Continue beating until the sugar has completely dissolved, about 3 to 5 more minutes—you can tell by rubbing a small amount of the mixture between your fingers to feel any grains.

3. Gently fold in the coconut with a rubber spatula, then the cocoa powder, taking care not to deflate the egg whites, working in long, sweeping arcs without pressing into the batter; however, make sure the cocoa powder is incorporated into the batter, although a few white streaks may still be visible.

4. Drop by rounded but spiky tablespoonfuls onto the prepared baking sheet, spacing the mounds about 1 inch apart. Bake for 10 minutes. Rotate the sheet top to bottom and back to front, then continue baking about another 10 minutes, or until dry and firm. Cool on the baking sheet for about 10 minutes, or until they are easy to remove. Cool the cookies completely on wire racks. Cool the baking sheets completely before baking