Category Archives: Macaroons

How to Make Macaroons

Toasted coconut is one of pastrydom’s most beautiful sights, I think. These shaggy cookies resemble French macarons only in name, however they are a true pedestrian delight, at least if you like coconut. I think they deserve the royal treatment. Start by tossing your sweetened and unsweetened coconut together with the salt.

Next — and this is an important step — stir your can of cream of coconut. Some of the coconut oil always congeals on top.

Combine all your liquid ingredients together in a medium bowl…

…and give them a good whisk.

Add to the coconut mixture…

…and toss to combine.

Lay heaping tablespoons down on parchment-lined sheet pans (you’ll have about 45).

Then with moistened fingertips, go back and form the heaps into rounded mounds.

Bake on high racks at 375 for seven minutes, rotate the pans back to front and top to bottom, and bake seven minutes more, or until the coconut is nicely browned.

If you want to gild the lily a bit, you can dip the flat bottoms of the macarons in a little melted semisweet chocolate, and cool them on parchment. Yow, that’s good.

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Coconut Macaroon Recipe

A combination of sweetened and unsweetened coconut creates the ideal texture for these macaroons, neither too dense nor too dry. The cream of coconut (drastically reduced coconut milk) provides the deep coconut flavor. Find cream of coconut either in the baking section of your supermarket, the international food section or the cocktail mixes section (it’s most often used to make piña coladas).

7.5 ounces cream of coconut
2 tablespoons honey
4 egg whites
2 teaspoons vanilla extract
1/2 teaspoon salt
4.5 ounces unsweetened shredded coconut
11 ounces sweetened shredded coconut

Preheat the oven to 375 degrees Fahrenheit. Stir the cream of coconut in the can, then pour 7.5 ounces (a cup) into a bowl. Add the honey, egg whites and vanilla and whisk to combine. Toss together the two kinds of coconut with the salt. Pour the liquid mix over coconut mix and toss to combine. Spoon tablespoons of the batter onto parchment-line sheet pans, then with wet hands, form them into rounded heaps. Bake on upper rackes of the oven for seven minutes. Switch the pans top-to-bottom and rotate, then bake for seven minutes more, until they’re golden brown. Cool and eat.

Filed under:  Desserts & Cookies, Macaroons | 10 Comments