Chocolate Coconut Macaroons

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.

Coconut and Chocolate Macaroons

by David Lebovitz

30 Cookies

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
  1. 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.
  2. 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.)
  3. When ready to bake, line a baking sheet with parchment paper or silicone baking mat and preheat the oven to 350 degrees F.
  4. 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.
  5. 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.

It goes under various names, such as coconut powdermedium shredded coconut, and coconut flakes. All will work well in this recipe.


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