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Coconut Macaroons Recipe

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Coconut Macaroons Recipe

Although many think of macaroons as just a combination of ground almonds (or paste) and egg whites, in North America we like our macaroons to contain sweetened coconut. Bite into one of these sweet tasting gems, still warm from the oven, and you will enjoy the contrast of a crispy exterior to a soft and chewy interior. 

For the chocolate lover you may want to add either mini chocolate chips or small chunks of chopped semi sweet chocolate to the batter or, better yet, dip the bottoms of the baked and cooled cookies in melted semisweet or bittersweet chocolate.

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, sometimes even toasted. For this recipe you can use either the shredded or flaked coconut. Packaged coconut will usually keep about six months at room temperature but keep it away from moisture.  

 

In a stainless steel bowl, over a saucepan of simmering water, whisk together the egg whites, sugar, and salt.  When this mixture is warm to the touch, remove from heat and stir in the vanilla extract, flour, and coconut.  Cover and refrigerate (about one hour) or until the dough until firm. 

Preheat oven to 325 degrees F (170 degrees C) and line two baking sheets with parchment paper. 

Place small mounds (about 1 tablespoon) of the dough on the parchment-lined baking sheet, spacing several inches apart.  Bake for about 15 to 20 minutes or until golden brown.  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 2 dozen Macaroons.

Sources:

Stars Desserts by Emily Luchetti

Room for Dessert by David Lebovitz

Coconut Macaroons

4 large (120 grams) egg whites

1 cup (200 grams) granulated white sugar

1/4 teaspoon salt

1 teaspoon pure vanilla extract

1/2 cup )65 grams) cake flour

2 1/2 cups (220 grams) sweetened coconut

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