Coconut Chocolate Macaroons
Here, David Lebovitz, renowned pastry chef, blogger and author of several cookbooks, shares his recipes for chewy, chocolaty macaroons. Be sure to use unsweetened coconut, which is available at most natural-food shops and online. It goes under various names, such as coconut powder, medium shredded coconut and coconut flakes. All will work well in this recipe.
- 4 large egg whites
- 1 1/4 cups (10 oz./315 g) sugar
- 1/4 tsp. salt
- 1 Tbs. honey
- 2 1/2 cups (9 oz./280 g) unsweetened shredded dried coconut
- 1/4 cup (1 1/2 oz./45 g) all-purpose flour
- 1/2 tsp. vanilla extract
- 2 oz. (60 g) semisweet chocolate, chopped
In a large fry pan, stir together the egg whites, sugar, salt, honey, coconut and flour.
Heat over medium-low heat, stirring constantly, scraping the bottom as you stir.
When the mixture just begins to scorch at the bottom, remove from the heat and stir in the vanilla. Transfer to a bowl and let cool to room temperature. (At this point the mixture can be chilled for up to 1 week, or frozen for up to 2 months.)
When ready to bake, preheat an oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone baking mat.
Using a spoon and your fingers, form the dough into 1 1/2-inch (4-cm) mounds and arrange them evenly spaced on the prepared baking sheet. Bake until deep golden brown, 18 to 20 minutes. Transfer the pan to a wire rack and let cool completely.
Line a baking sheet with plastic wrap.
In a clean, dry bowl set over a pan of simmering water, melt the chocolate. Dip the bottom of each macaroon in the chocolate and set the cookies on the prepared baking sheet. Refrigerate until the chocolate is set, 5 to 10 minutes. Makes about 30 cookies.
Recipe by David Lebovitz, blogger and author, My Paris Kitchen