Growing up
Chocolate Coconut Macaroons were a year
round favorite as who could resist the combination of chocolate and
coconut. But it was not just their flavor that I found so addictive so
many years ago, it was also their soft and chewy interior which comes from
binding the ingredients together with egg whites. Although I never got my
mother's recipe when I stumbled upon this recipe in Susan Mendelson book
'The Lazy Gourmet', I knew it was a winner. Simple to make, yet packed
with flavor, this cookie is hard to beat.
Starting with the chocolate, I like to use a dark chocolate, one that is labeled 70%
Cocoa, for its flavor is full bodied, yet not overpowering. If you are lucky you will be able to find Lindt Excellence
70% at your local grocery store which has that lovely shiny finish (a sign
that the chocolate was cooked at the right temperature for the right
amount of time) and wonderful 'snap' when you break it into pieces.
However, if you find this a little too bitter for your palate, use any
good semi sweet or bittersweet chocolate that you enjoy eating out of
hand. The other main ingredient in these cookies is coconut, and we are
using the sweetened variety here. Sweetened coconut
is made by combining coconut with powdered icing and is used in all kinds
of baking. It can be packaged either in plastic bags or cans and is
available shredded or flaked (use whatever type you like in this recipe). Packaged coconut
will usually keep about six months at room temperature but keep it away
from moisture. As far as what cocoa powder to use, both regular
unsweetened and Dutch-processed are good, but I prefer the Dutch-processed
for its mild flavor.
Preheat oven
to 325 degrees F (170 degrees C) and line two baking sheets with parchment
paper.
In a stainless steel bowl, over a
saucepan of simmering water, melt the chocolate. Set aside.
Meanwhile, in a large bowl, whisk together the egg whites,
cocoa powder, sugar, salt, and vanilla extract. Stir in the coconut and melted
chocolate, making sure the coconut is well coated. If the mixture is too soft,
refrigerate for about 30 minutes.
Place small mounds (about 1
tablespoon) of the dough on the parchment-lined baking sheet, spacing several
inches apart. Bake for about 15 or until the macaroons are shiny.
Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool.
Makes about 20
Macaroons.
Source:
Mendelson, Susan and Cruz, Joey.
The Lazy Gourmet. Whitecap Books. Vancouver/Toronto: 2000.
Chocolate Coconut Macaroons
4 ounces (115 grams)
semi sweet or bittersweet chocolate, chopped
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