Coconut Macaroons are a delicious combination of dried coconut,
whole eggs,
white sugar, and vanilla extract. Warm from the oven the contrast of a crispy exterior
to a moist, soft and chewy interior is amazing. Enjoy them plain, dip the
bottoms in melted chocolate, or just place a small chocolate chunk into the
center of each cookie. This is such a
quick and easy cookie to make that is sure to delight.
This great recipe is adapted from Lynne Rossetto
Kasper and Sally Swift's
excellent book called The Splendid Table's How to Eat Supper.
It is quite a
bit different from the other
Coconut Macaroon recipe I have on the site. First, instead of using just egg whites, this macaroon uses the whole egg.
And no flour is added, they are made simply by mixing together eggs,
sugar, vanilla extract, and dried coconut. You can use either sweetened or
unsweetened dried coconut, shredded or flaked. Sweetened dried coconut is coconut that has been dried and
then mixed with powdered sugar. If you like your Coconut Macaroons quite
sweet and chewy, then use this type of coconut. But if you prefer, you can
use
unsweetened dried coconut as this type of coconut is
just coconut that has been dried and has no sugar added. But I find that
the amount of sugar you need has to be increased from 1/2 cup (100 grams)
to about 1 cup (200 grams).
The other two things that make this recipe so different is that the eggs
do not have to be warmed and there is no chilling of the batter. Once the
cookies are formed into
small mounds, that look like haystacks, they are baked until nicely browned. Now,
if you are like me, and think there is nothing better than coconut and
chocolate, you won't be able to resist placing a small chocolate chunk
(semi sweet or bittersweet) into the center of each macaroon before baking.
Or maybe you would prefer dipping the bottoms of the baked and cooled
cookies in melted chocolate. The day these cookies are made the outside
of the cookies will be quite crisp while the inside is soft and chewy.
However, after storing, the outside of the cookies will soften as will
their flavor. Personally, I like them both ways.
Coconut Macaroons: Preheat oven
to 350 degrees F (180 degrees C) and line two baking sheets with parchment
paper.
In a large bowl whisk the
eggs until well beaten. Whisk in the sugar, salt, and vanilla extract. Finally,
stir in the dried coconut, making sure that all the coconut is thoroughly moistened.
Place small mounds (about 1
tablespoon) (I use a small ice cream scoop) of the batter on the parchment-lined
baking sheet, spacing several inches apart. If desired, place a small
chunk of chocolate in the center of each cookie. Bake for about 14
to 18
minutes or until golden brown.
Remove from oven and place on a wire rack to cool. Then dip or spread the
bottoms of each macaroon with the melted chocolate. Place the macaroons,
chocolate side down, on a parchment lined baking sheet. Refrigerate the cookies
for about 15-30 minutes, or until the chocolate hardens. Can be covered and
stored for several days at room temperature or in the refrigerator.
Chocolate Coating: Place the chopped
chocolate and shortening in a microwaveable bowl. Melt in the microwave (or over a
saucepan of simmering water). Let cool to room temperature before using.
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