I recently stocked up on shredded organic coconut. It was only after I had purchased it I realized coconut has a relatively short shelf life, so I’ve been searching the web for a way to use all of this coconut.
Luckily, I found David Lebovitz’s simple recipe for Coconut and Chocolate Macaroons. I made a few modifications to the recipe: I substituted organic raw sugar for white sugar, I melted 4 squares of 85% organic chocolate to dip the macaroons in, and I made my macaroons a bit larger, and made 15 instead of 30 cookies.
by David Lebovitz
From Ready for Dessert (Ten Speed)
- 4 large egg whites
- 1¼ cups sugar
- ¼ teaspoon salt
- 1 tablespoon honey
- 2½ cups unsweetened coconut (see note)
- ¼ cup flour
- ½ teaspoon vanilla extract
- 2 ounces bittersweet or semisweet chocolate, chopped
- In a large skillet, mix together the egg whites, sugar, salt, honey, coconut and flour. Heat over low-to-moderate heat on the stovetop, stirring constantly, scraping the bottom as you stir.
- When the mixture just begins to scorch at the bottom, remove from heat and stir in the vanilla. Transfer to a bowl to cool to room temperature. (At this point, the mixture can be chilled for up to one week, or frozen for up to two months.)
- When ready to bake, line a baking sheet with parchment paper or silicone baking mat and preheat the oven to 350 degrees F.
- Form the dough into 1 1/2-inch mounds with your fingers evenly spaced on the baking sheet. Bake for 18-20 minutes, until deep golden brown. 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. 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.
Note: Unsweetened coconut is available in most natural-food shops or you can purchase it online.