Coconut Macaroons

When I was a kid, my mom worked a popular and (for the times) chic bakery cafe. She was the pastry chef. And, it was a glorious time for a sugar, cake, chocolate mousse, etc., lover like me. Of course, I loved the real eclairs with proper custard cream, dipped in a gorgeous, dark thick rich Belgian chocolate. And, obviously most of the other goodies she made. But, sometimes nothing would do but a coconut macaroon, half of it dipped in that same dark chocolate. Oh, it was sweet and big – as big guy’s fist – and coconut-y and chewy and crunchy. I loved those coconut macaroons. I never thought I’d have them again. First of all, they’re loaded with sugar. The shredded coconut is sweetened. The merengue mixture has whole quart containers of granulated sugar added. And then there’s the chocolate, which to my kid’s palate tasted super dark, but was really probably only 55% cocoa content. Fast forward to this weekend, when I decided to create an ageless chocolate-dipped coconut macaroon. Success! Not the first 2 times, but third time’s a charm. And, these babies brought back so many happy tastebud memories. They also taste a little like my favorite (now contraband) Girl Scout cookie: the samoa. These ageless macaroons are pretty tasty. And, easy to make. I even recipe-tested one batch in my toaster oven. And, the macaroons turned out fine! If you don’t want to do the chocolate part, skip it, and they’ll still be good. And, if you do try the chocolate, and you want it extra thick, try this: dip half in the melted chocolate, allow to harden in the freezer and then dip again. 

This how the mixture should look

This how the mixture should look

The macaroons, just out of the oven, cooling and soon ready to be dipped in chocolate

Chocolate Coconut Macaroons
Yields 24
Write a review
Print
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
For the Macaroons
  1. 3 cups unsweetened shredded coconut
  2. 4 large egg whites or 1/2 cup of egg whites
  3. 1/4 cup coconut palm sugar
  4. 1 tablespoon maple syrup (see notes)
  5. 1 teaspoon vanilla
  6. 1/2 teaspoon salt
For the Chocolate Sauce
  1. One 3-oz 88% chocolate bar (see notes)
  2. 1 teaspoon coconut oil, more if needed
Instructions
  1. Preheat the oven to 350°F.
  2. Beat the egg whites with standing mixer or hand mixer until they form soft peaks. Gradually dd the coconut sugar, vanilla, and salt. Beat again until combined. Add 1 tablespoon of maple syrup, whisk into the egg white mixture.
  3. Combine the coconut and egg white mixture. Pour the coconut over the egg white mixture and stir until the coconut is evenly moistened.
  4. Line the baking sheet with a silpat or parchment. With wet hands to prevent sticking, shape the coconut mixture into small balls about 1 1/2-inches in diameter. Space them an inch or so apart on the baking sheet.
  5. Bake the macaroons until golden, 15-20 minutes.
  6. Cool the macaroons. Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. If dipping in chocolate, place parchment underneath the wire rack.
  7. If dipping in chocolate, prepare the chocolate sauce. Add chopped chocolate and coconut oil to a small mixing bowl and melt over a double boiler on the stove top.
  8. Add just enough coconut oil to make the chocolate glossy, but not too much to thin it out, you want a thick, luxurious chocolate coating on the macaroons.
  9. Dip half each macaroon in the chocolate sauce, being sure to handle with care as they are delicate. After dipping, quickly return each one to the cooling rack. Allow the chocolate to harden on the macaroon in the fridge or freezer.
  10. Store macaroons in an airtight container. These will keep for up to a week.
Notes
  1. I had a surplus of egg whites from making a mustard vinaigrette that calls for 1 egg yolk. I stored the egg whites in the freezer, and once I had critical mass, I defrosted and used them to make these macaroons. 1/2 cup roughly equals 4 large egg whites.
  2. I add the maple syrup after I whip the whites into soft peaks because otherwise the liquid weighs down the whites, pooling at the bottom. You can skip this addition, if you want. I like the maple syrup for the caramel, buttery taste.
  3. My favorite chocolate to use for this dipping sauce is CHOCOLOVE 88% Extreme Dark. It's 3.2 oz., and that extra .2 ounces doesn't affect this dipping sauce. If you want a glossier sauce, add a little more coconut oil.
Ageless Diet Life http://agelessdietlife.com/