They are cookies that have a sweet coconut flavor, on the outside of the cookie, it is golden brown nice and crisp but on the inside, they are soft and chewy. They are good on their own and also better when the bottom is dipped in chocolate. To start we will need to get a going saucepan of simmering water, in a heatproof, stainless steel large bowl adds 4 large egg whites. To separate the eggs you will need three bowl starts with the cold egg crack it using clean hands put the whole egg in the hand and allow the white yolk to drip through to a bowl and then put the egg yolk in a different bowl.
The reason for three bowls is to crack the egg in a different bowl so as not to contaminate the egg white, to the egg white adds granulated sugar, salt, and whisk them together. Put the mixture over the saucepan of simmering water. Keep the mixture until it is warm to touch. Keep whisking it constantly not to cook the egg white but warm it up making them more fluid and melt the sugar. Keep mixing it and feeling it once at a time and when it is warm take it off the heat.
The mixture should be nice and creamy. To flavor, the mixture adds vanilla extract (you can leave it out if you do not want the vanilla flavor). Add cake flour (use all-purpose flour if you don’t have cake flour but, replace one tablespoon all-purpose flour with one tablespoon with corn starch flour). Cake flour is low gluten flour that will give our macaroons a nice tender crumb. Sift the flour over the top of the mixture. Whisk the flour in the mixture. The flour gives a dense more cookie kind of texture.
Add either sweetened dried coconut or unsweetened dried coconut to the mixture and mix it together and make sure all of the coconuts are moistened. Cover the mixture and put it in the fridge to chill until it is firm for about 2 hours. Preheat your oven to 325 degrees F and line two baking sheets with parchment paper. Place small mounds of the batter onto the parchment-lined baking sheet, spacing several inches apart. Bake for about 18 to 20 minutes or until they start to turn golden brown.
Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to finish cooling. They can be eaten warm, at room temperature, or even cold. In a heatproof bowl add chocolate, unsalted butter to help make more fluid. Put the bowl over simmering water to melt. Do not overheat the chocolate. Dip the bottoms of the macaroons in the melted chocolate. And put them on the baking sheet lined with parchment.
Once finished place them into the fridge until they are hard and ready. You can store the macaroons in a covered container in the fridge or freeze them. They can be served cold or at room temperature.
- 4 large (120 grams) egg whites
- 1 cup (200 grams) granulated white sugar
- 1/4 teaspoon (1 gram) salt
- 1 teaspoon (4 grams) pure vanilla extract
- 1/2 cup (60 grams) cake flour, sifted
- 3 cups (200 grams) dried unsweetened coconut, shredded or flaked (can also use 3 cups (300 grams) dried sweetened coconut, shredded or flaked)
Chocolate Coating: (optional)
- 4 ounces (115 grams) semi-sweet or bittersweet chocolate, coarsely chopped
- 1/2 tablespoon (6 grams) butter or shortening
- In a heatproof bowl (preferably stainless steel), whisk the egg whites with the sugar and salt. Place over a saucepan of simmering water and, whisking or stirring constantly, heat the egg whites until the sugar has dissolved and the mixture is warm to the touch.
- Remove from heat and stir in the vanilla extract, flour, and coconut. Cover and refrigerate for two hours or until firm (can chill overnight).
- Preheat your oven to 325 degrees F (165 degrees C) and line two baking sheets with parchment paper.
- Place small mounds (a heaping tablespoon) (20 grams) of the batter onto the parchment-lined baking sheet, spacing several inches apart.
- Bake for about 18 to 20 minutes or until they start to turn golden brown. Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to finish cooling. It can be eaten warm, at room temperature, or even cold.
- Melt the chocolate and butter in a heatproof bowl (preferably stainless steel), placed over a saucepan of simmering water. Remove from heat and dip the bottoms of the coconut macaroons in the melted chocolate.
- Place on a parchment-lined baking sheet. Once all the Macaroons are dipped in the chocolate, place in the refrigerator until the chocolate has hardened.
- Store the Macaroons in a covered container in the refrigerator or they can be frozen. It can be served cold or at room temperature.