Coconut Macaroons are all about the sweet flavor of dried coconut, and the contrast of a crispy exterior to a soft and chewy interior. These
delicious cookies can be
eaten warm from the oven, at room temperature, or even cold. Excellent
plain, but for the
chocolate lover you will definitely want to take the extra step and dip the bottoms of
the cookies in melted chocolate.
There are a lot of recipes for Coconut Macaroons, and I have some of my
favorites on the site. While they are all bursting with dried coconut, they
differ in both technique and ingredients. This recipe starts by warming
egg whites with granulated white sugar until nice and creamy, just like a
Swiss Meringue. This step stabilizes the whites and gives the Macaroons a
crisp outer crust. Then vanilla extract is folded in, along with a
little cake flour and lots of dried coconut. Although not often used
in Coconut Macaroons, adding flour gives these cookies a
wonderful dense texture and a dome-like shape. For the dried coconut I
prefer to use unsweetened, either shredded or flaked. However, you can use sweetened
dried coconut which is made by combining coconut with
powdered sugar. Just keep in mind that if you use sweetened dried coconut
the Macaroons will taste sweeter. Now, this batter does need to the chilled
until firm and this will take a few hours, or you can chill the
batter overnight. Coconut
Macaroons store very well. In fact,
sometimes I think I like them better after a day or two, when their flavor
and outside crust has softened, yet they are still wonderfully moist and chewy.
Coconut Macaroons: In a
heatproof bowl (preferably stainless steel),
whisk the egg whites with the sugar and salt. Place over a
saucepan of simmering water and, whisking or stirring constantly, heat the egg
whites until the sugar has dissolved and the mixture is warm to the touch.
Remove from heat and stir in the vanilla extract, flour, and coconut. Cover and
refrigerate for two hours or until firm (can chill overnight).
Preheat your oven
to 325 degrees F (165 degrees C) and line two baking sheets with parchment
Place small mounds (a heaping
tablespoon) (20 grams) of the batter onto the parchment-lined baking sheet, spacing several
inches apart. Bake for about 18 to 20 minutes or until
they start to turn golden brown.
Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to
Can be eaten warm, at room temperature, or even cold.
chocolate and butter in a
heatproof bowl (preferably stainless steel), placed over a saucepan of simmering
water. Remove from heat and dip the bottoms of the Coconut Macaroons in the
melted chocolate. Place on a parchment lined baking sheet. Once all the
Macaroons are dipped in the chocolate, place in the refrigerator until the
chocolate has hardened. Store the Macaroons in a covered container in the
refrigerator or they can be frozen. Can be served cold or at room temperature.
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