Many individuals inform me that is one in every of their favourite recipes from my cookbook, Prepared For Dessert. Along with these improbable Coconut-Dipped Chocolate Macaroons in it, you’ll discover the much-loved recipe for Contemporary Ginger Cake, which makes a improbable dessert served with sliced, juicy peaches or flavorful strawberries and raspberries in the summertime, or tangy lemon cream within the winter, in addition to my different most continuously requested recipes.
I’m usually requested in regards to the completely different between Parisian macarons and American-style macaroons, like these. Each are egg white-based, nevertheless the European model (which was invented in Italy) makes use of almonds whereas the American ones use coconut. There’s some dispute about how the American ones got here to be product of coconut; one principle is that European immigrants who got here to america couldn’t get almonds, or they have been too costly, so that they used coconut.
One other principle is that European corporations wished to ship their macarons over longer distances, so swapped out coconut for the spoilage-prone nuts. Others credit score Franklin Baker, an American flour miller, who discovered the then-exotic shredded coconut extra fascinating (and less-expensive) to make use of than nuts. Both means, I like all sorts of macaroons…or macarons.
The French do make coconut cookies, that are referred to as Congolais or Rochers à la noix de coco, normally shortened to Rochers coco, or coconut “rocks.” I’ve not seen them dipped in chocolate in any French bakery – however why not?
I’ve tweaked this recipe over time and examined them with flour options, which I’ve famous within the headnote within the recipe, they usually come out nice. You possibly can even skip swiping the bottoms in bittersweet chocolate if you want. Irrespective of the way you make them, I hope they change into one in every of your favourite cookies, too.
Coconut and Chocolate Macaroons
Servings 30 Cookies
- 4 giant egg whites
- 1 1/4 cups (250g) sugar
- 1/4 teaspoon salt
- 1 tablespoon honey
- 2 1/2 cups (200g) unsweetened shredded coconut, (see word)
- 1/4 cup (35g) flour
- 1/2 teaspoon vanilla extract or vanilla bean paste
- 3 ounces (90g) bittersweet or semisweet chocolate, chopped
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In a big skillet or broad saucepan, combine collectively the egg whites, sugar, salt, and honey.
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Over low warmth on the stovetop, stir the egg whites and sugar collectively till the combination is tepid, however not heat or sizzling. You do not need to cook dinner them; simply warmed barely so they’re looser.
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Add the coconut, flour, and vanilla. Proceed to stir the combination over medium warmth for a couple of minutes till it thickens to a cohesive mass. (It will be like very thick oatmeal and the underside will very barely begin to scorch.) Take away from warmth. Switch to a bowl to chill to room temperature.
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When able to bake, line a baking sheet with parchment paper or silicone baking mat and preheat the oven to 350º F (180ºC).
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Kind the dough into 1 1/2-inch (4cm) rounds in your arms, squeezing the dough to coax them into tough rounds (keep in mind, the French name them “rocks,” so they could be a uneven – for smoother rounds, dampen your arms), then place them evenly spaced on the baking sheet. Bake the macaroons till deep golden brown, about 18 to twenty minutes. Cool fully.
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To dip the macaroons in chocolate, soften the chocolate in a clear, dry bowl set over a pan of simmering water (or in a microwave.) Line a baking sheet with plastic wrap or parchment paper. Dip the bottoms of every cookie within the chocolate and set the cookies on the baking sheet. Refrigerate 5-10 minutes, till the chocolate is about.
Storage: The baked macaroons will hold for as much as three or 4 days if saved in an hermetic container. If dipped in chocolate, retailer the cookies in a cool place. The dough may be refrigerated for as much as one week or frozen for no less than two months.
