coconut macaroons dipped in chocolate - a little piece of heaven
Oh, coconut macaroons (not to be confused with Parisian macaroons), I love you so. I brought a can of cream of coconut (not to be confused with coconut milk) from the US specifically so I could make these cookies. But like so many special ingredients, I kept waiting for the perfect moment, that never came, to make these gems. I was also frustrated by the fact that I can't get shredded coconut here (only grated and flaked). However, my new friend Jenna (actually, we've only met through email - she'll be moving here soon) generously offered to bring me some supplies, including shredded coconut - yay Jenna! So guess who made coconut macaroons today and ate so many she's sick, sick, sick? Fortunately, I had to save the majority for a cookie exchange. I think I'll have to make another batch this weekend and eat myself sick again. I can't wait!
no needles in these haystacks
Triple Coconut Macaroons
Adapted from Cook's Illustrated
Cream of coconut, available canned, is a very sweet product commonly used in piña colada cocktails. Be sure to mix the can's contents thoroughly before using, as the mixture separates upon standing. If you can't find unsweetened coconut (I've never been able to find it), you can use all sweetened flaked or shredded coconut, but reduce the amount of cream of coconut to ½ cup, omit the corn syrup, and toss 2 tablespoons cake flour with the coconut before adding the liquid ingredients. Makes about 4 dozen 1-inch cookies.
1 cup cream of coconut
2 tablespoons light corn syrup
4 large egg whites
2 teaspoons vanilla extract
1/2 teaspoon table salt
3 cups unsweetened, shredded, desiccated coconut (about 8 ounces)
3 cups sweetened shredded coconut (or flaked), about 8 ounces
1. Preheat oven to 375F (190C). Line two cookie sheets with parchment paper and lightly spray parchment with nonstick vegetable cooking spray.
2. Whisk together cream of coconut, corn syrup, egg whites, vanilla, and salt in small bowl; set aside. Combine unsweetened and sweetened coconuts in large bowl; toss together, breaking up clumps with fingertips. Pour liquid ingredients into coconut and mix with rubber spatula until evenly moistened. Chill dough for 15 minutes.
3. Drop heaping tablespoons of batter onto parchment-lined cookie sheets, spacing them about 1 inch apart. Form cookies into loose haystacks with fingertips, moistening hands with water as necessary to prevent sticking. Bake until light golden brown, about 15 minutes, turning cookie sheets from front to back and switching from top to bottom racks halfway through baking.
4. Cool cookies on cookie sheets until slightly set, about 2 minutes; remove to wire rack with metal spatula.
Adapted from Cook's Illustrated
Cream of coconut, available canned, is a very sweet product commonly used in piña colada cocktails. Be sure to mix the can's contents thoroughly before using, as the mixture separates upon standing. If you can't find unsweetened coconut (I've never been able to find it), you can use all sweetened flaked or shredded coconut, but reduce the amount of cream of coconut to ½ cup, omit the corn syrup, and toss 2 tablespoons cake flour with the coconut before adding the liquid ingredients. Makes about 4 dozen 1-inch cookies.
1 cup cream of coconut
2 tablespoons light corn syrup
4 large egg whites
2 teaspoons vanilla extract
1/2 teaspoon table salt
3 cups unsweetened, shredded, desiccated coconut (about 8 ounces)
3 cups sweetened shredded coconut (or flaked), about 8 ounces
1. Preheat oven to 375F (190C). Line two cookie sheets with parchment paper and lightly spray parchment with nonstick vegetable cooking spray.
2. Whisk together cream of coconut, corn syrup, egg whites, vanilla, and salt in small bowl; set aside. Combine unsweetened and sweetened coconuts in large bowl; toss together, breaking up clumps with fingertips. Pour liquid ingredients into coconut and mix with rubber spatula until evenly moistened. Chill dough for 15 minutes.
3. Drop heaping tablespoons of batter onto parchment-lined cookie sheets, spacing them about 1 inch apart. Form cookies into loose haystacks with fingertips, moistening hands with water as necessary to prevent sticking. Bake until light golden brown, about 15 minutes, turning cookie sheets from front to back and switching from top to bottom racks halfway through baking.
4. Cool cookies on cookie sheets until slightly set, about 2 minutes; remove to wire rack with metal spatula.
3 comments:
I can't wait to move over and try some of these yummy macaroons. They look delicious. The chocolate dipping is a perfect addition.
Who are you? I can't believe you make so many wonderful things.
I made some this morning...oh, they are so good! Thank you for sharing this fabulous recipe. I had to use a substitution for the cream of coconut (sweetened milk) because I couldn't find it in this town, BUT I am going to stop at the Asian market the next time I get to the city. I can't wait to make them again!
:) R
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