One way to make the perfect crunchy and chewy coconut macaroon – not to be confused with a French macaron! – even better?
Chocolate. And a little bit of fleur de sel because I love salty chocolate.
So, I guess, that’s two things.
Although I don’t celebrate Passover, it is coming up soon, but you can also make these anytime!
It’s a good opportunity to use your silpat.
And, yes, I used the oven at my parents’ house over the weekend because it will still be a couple more weeks before mine is back on… (sigh)
Chocolate-topped coconut macaroons
You’ll need:
(makes a dozen)
- 1 1/2 cups sweet shredded coconut
- 2 large egg whites
- 1/4 cup of raw sugar
- pinch of salt
- 1/2 t of pure vanilla extract (optional)
- 1/2 cup bittersweet chocolate chips (for topping)
- fleur de sel (for topping)
1. Preheat oven to 350F. Prep your baking sheet – line it with parchment or a silpat.
2. Briskly whisk together the egg whites, sugar, salt, and vanilla (if using). Whisk until frothy.
3. Fold in the coconut so that it’s uniformly distributed through the mixture.
4. Shape the macaroons using a teaspoon and wet hands to form balls on the parchment or silpat.
5. Bake for 15-20 minutes until lightly golden. Cool completely before topping.
6. While the macaroons are cooling, slowly melt the chocolate over a bain marie until glossy.
7. You can dip the macaroons into the chocolate or drizzle them with the melted chocolate using a spoon, then sprinkle with a bit of fleur de del or another light, flaky salt.
Wouldn’t mind myself five or ten of these delicious macaroons 😀
Cheers
Choc Chip Uru
I agree with Uru, I’d happily join the macaroon club too. Back in the 80’s, my m used to finish these with a glacé cherry on top! So cute & retro!
That’s so sweet! Definitely very retro and a beloved flavor profile:)
I had three with tea the other day…:) they are very moreish!
Love macaroons and I love the new look too.
Thanks, Greg!
One of my favorite cookies and I haven’t made them in ages…thanks for the inspiration.
Anytime, Karen 🙂
These look like some of the nicest macaroons on the internet! Yummm, now I need to make some! Did you really just use a typical storebought type of sweetened shredded coconut? Or was it a more finely shredded/minced kind? (Because they look so smooth, like the coconut was more finely pulsed/pureed… mine always look a little rougher/messier, with bits of coconut shreds sticking out.) But maybe that’s just because of how you shaped them with a teaspoon + wet hands…
Thank you, Allison:) I think the shaping probably helped! To be honest, I used some coconut flakes I had in the pantry for a while – bought in London from Natura so (theoretically:)) more “natural” cut than the usual desiccated coconut.