Many people tell me this is one of their favorite recipes from my cookbook, Ready For Dessert. In addition to these fantastic Coconut-Dipped Chocolate Macaroonsin it, you’ll find themuch-lovedrecipe for Fresh Ginger Cake, which makes a fantastic dessert served with sliced, juicy peaches or flavorful strawberries and raspberries in the summer, or tangy lemon cream in the winter, as well as my other most frequently requestedrecipes.
I’m often asked about the different between Parisianmacarons and American-style macaroons, like these. Both are egg white-based, however the Europeanversion (which was invented in Italy) uses almonds whereas the American ones use coconut. There’s some dispute about how the American ones came to be made of coconut; one theory is that European immigrants who came to the United States couldn’t get almonds, or they were too expensive, so they used coconut.
Another theory is that European companies wanted to ship their macarons over longer distances, so swapped out coconut for the spoilage-prone nuts. Others creditFranklin Baker, an American flour miller,who found the then-exotic shredded coconut more interesting (and less-expensive) to use than nuts. Either way, I like allkinds of macaroons…or macarons.
The French do make coconut cookies, which are called Congolais orRochers à la noix de coco, usually shortened to Rochers coco, or coconut “rocks.” I’ve not seen them dipped in chocolate in any French bakery – but why not?
I’ve tweaked this recipe over the years and tested them with flour alternatives, which I’ve noted in the headnote in the recipe, and they come out great. You can even skip swiping the bottoms in bittersweet chocolate if you wish. No matter how you make them, I hope they become one of your favorite cookies, too.
Coconut and Chocolate Macaroons
From Ready for Dessert (Ten Speed)I invariably make these cookies when I have extra egg whites on hand. The dough freezes beautifully if I don't plan to make the macaroons right away. These coconut macaroons can be made without the flour by substituting 2 1/2 tablespoons of cornstarch or potato starch for the flour. Readers have told me the recipe works well with 1/4 cup matzoh meal substituted in place of the flour.
Servings 30 Cookies
- 4 large egg whites
- 1 1/4 cups (250g) sugar
- 1/4 teaspoon salt
- 1 tablespoon honey
- 2 1/2 cups (200g) unsweetened shredded coconut, (see note)
- 1/4 cup (35g) flour
- 1/2 teaspoon vanilla extract or vanilla bean paste
- 2 ounces (55g) bittersweet or semisweet chocolate, chopped
In a large skillet or wide saucepan, mix together the egg whites, sugar, salt, and honey.
Over low heat on the stovetop, stir the egg whites and sugar together until the mixture is tepid, but not warm or hot. You don't want to cook them; just warmed slightly so they are looser.
Add the coconut, flour, and vanilla. Continue to stir the mixture over medium heat for a few minutes until it thickens to a cohesive mass. (It'll be like very thick oatmeal and the bottom will very slightly start to scorch.) Remove from heat. Transfer to a bowl to cool to room temperature.
When ready to bake, line a baking sheet with parchment paper or silicone baking mat and preheat the oven to 350º F (180ºC).
Form the dough into 1 1/2-inch (4cm) rounds in your hands, squeezing the dough to coax them into rough rounds (remember, the French call them "rocks," so they can be a uneven - for smoother rounds, dampen your hands), then place them evenly spaced on the baking sheet. Bake the macaroons until deep golden brown, about 18 to 20 minutes. Cool completely.
To dip the macaroons in chocolate, melt the chocolate in a clean, 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 each cookie in the chocolate and set the cookies on the baking sheet. Refrigerate 5-10 minutes, until the chocolate is set.
Notes
Notes: Unsweetened shredded coconut is available in most natural food shops or you can purchase it online. Flaked coconut is larger and I haven't tried these macaroons with the flakes but if that's all you have, I would pulse the flakes in a food processor a few times until they're finely shredded.
Storage: The baked macaroons will keep for up to three or four days if stored in an airtight container. If dipped in chocolate, store the cookies in a cool place. The dough can be refrigerated for up to one week or frozen for at least two months.
FAQs
Ingredients: Sugar, Palm Kernel Oil, Toasted Coconut (Coconut, Sugar, Dextrose, Corn Starch, Salt), Cocoa Powder, Powdered Whey Protein Concentrate, Whey Powder, Whole Milk Powder, Soya Lecithin, Sorbitan Tristearate, Natural Flavour.
What are coconut macaroons made of? ›
Mix coconut, sugar, flour and salt in a large bowl. Stir in egg whites (not whipped) and almond extract until well blended. Drop by tablespoonful onto greased and floured cookie sheets. Bake 325F for 20 minutes or until edges of cookies are golden brown.
What's the difference between macaroons and coconut macaroons? ›
Macaroons are larger, denser and chewier that macarons, and definitely easier to make. Coconut macaroons are flavored with sugar and vanilla, but their main flavor is the coconut itself.
What are the 2 types of macaroons? ›
One of the main differences between French and Italian macarons is the method of preparation. French macarons are made by mixing the almond flour and powdered sugar with whipped egg whites, while Italian macarons are made by heating the sugar and egg whites together before adding in the almond flour.
What's the difference between a macaron and a chocolate macaroon? ›
A macaron is a sandwich-like cookie that's filled with jam, ganache, or buttercream. A macaroon is a drop cookie made using shredded coconut. The preparation for each of these cookies is incredibly different, even though they start out with many of the same ingredients.
Are coconut macaroons unhealthy? ›
That said, because macaroons are high in sugar and offer little nutrition, eating too many of them regularly could be problematic, especially if they replace more nutritious foods in your diet.
Why are my coconut macaroons sticky? ›
Fresh shredded coconut will have too much liquid in it and this is likely to be seeping out when you cook the macaroons, making them sticky.
How long will coconut macaroons keep? ›
To store: Homemade coconut macaroons can last up to one week in the fridge. But to prevent them from getting too soggy, just leave them on a plate in the fridge.
What makes macaroons hard? ›
French macaroons are incredibly sensitive to moisture above everything. This is why some recipes call for "ageing egg whites" as when egg whites get old they loose some moisture. Some recipes also recommend powdered food colouring over liquid, again to control the water content in the batter.
Should coconut macaroons be refrigerated? ›
Store the Macaroons in a covered container in the refrigerator or they can be frozen. Can be served cold or at room temperature.
The tasty treats were eventually introduced to French royalty in 1533 when Queen Catherine de Medici of Italy married King Henry II of France. Most historians believe that macaroons and coconut macaroons both date back to Italy, likely in the Venice region, before they were transported to other parts of the world.
Why are macaroons so expensive? ›
Macarons are typically more expensive than other baked goods due to their labor-intensive preparation, high-quality ingredients, and delicate nature. How long do macarons last? Macarons typically last for 2-3 days at room temperature, or up to a week in the refrigerator.
Is the paper on coconut macaroons edible? ›
Product Description. 6 Coconut macaroons with chocolate flavoured decoration on edible rice paper.
What country are coconut macaroons from? ›
Most historians are inclined to believe that the macaroon originated in Italy, probably Venice, and was transported to France by sailors where it was further refined by French pâtissier techniques.
What are macarons usually made of? ›
A macaron is a meringue-based sandwich cookie made with almond flour, egg whites, confectioners' sugar, and food coloring. Common fillings include buttercream, ganache, and fruit-based jam.
How unhealthy are macaroons? ›
That said, because macaroons are high in sugar and offer little nutrition, eating too many of them regularly could be problematic, especially if they replace more nutritious foods in your diet.
What the heck is a macaroon? ›
A macaroon (/ˌmækəˈruːn/ MAK-ə-ROON) is a small cake or cookie, originally made from ground almonds, egg whites, and sugar, and now often with coconut or other nuts. They may also include jam or chocolate or other flavorings.
Are macaroons healthy? ›
A single macaron may contain less than 90 calories, and snacking on only a couple of these treats at a time shouldn't add to your waistline. If you're salt-sensitive, macarons shouldn't make your blood pressure spike thanks to their low sodium content.
