coconut macaroons

by Patricia on December 5, 2009 · 13 comments

12 days of cookies: coconut macaroons

Can I tell you a secret?… I have a weakness for coconut. Coconut cake, coconut cream pie, Thai curries with coconut milk, coconut macaroons, Mounds and Almond Joy. Sometimes I feel like a nut, sometimes I don’t…

When I eat an Almond Joy, I always eat the almond first so that I can savor the coconut and chocolate. That doesn’t mean I prefer Mounds… no, that would be too logical. In fact, I prefer Almond Joy. It’s two treats in one.

But anyway, I don’t eat many candy bars these days (especially with all the cookies around here lately… sheesh. Who’s idea was this anyway? Oh right. That would be me. I must’ve been feeling like a nut that day).

Even with my coconut obsession, I don’t cook with it very often. Almost never in fact, but I’m probably better off that way… see, I don’t like to share my coconut treats. If I baked coconut cake, I would eat it. All of it. Yes, I really would. And Dan would have to use the jaws of life to get me out of my apartment because I would outgrow my doorway with that much coconut in my belly. So you see, it’s best if I don’t make coconut treats at home.

12 days of cookies: coconut macaroons

Oh, those? Pay no attention to the macaroons behind the curtain in the photos. Yeah, well… I’m weak.

Normally, I don’t consider chocolate optional, but for these delectably chewy cookies, it is almost superfluous. Then again, a little chocolate never hurt anyone.

12 days of cookies: coconut macaroons

Coconut Macaroons

(adapted from Orangette’s coconut macaroons… )

The outside is delicately crisp, the inside is moist and chewy. Sweet, addictive, coconuty… and mine. All mine. Well, maybe I’ll make a second batch to share.

Makes about 1 dozen.

3 cups sweetened, shredded coconut (lightly packed)
3/4 cup granulated sugar
3/4 cup egg whites (about 5-6 large… I used 5 extra large)
1 1/2 tsp vanilla
1/4 tsp almond extract

Optional:
8 ounces bittersweet or semisweet chocolate, chopped
3/4 cup heavy cream

  1. Combine the first 3 ingredients in a medium saucepan. Stir to combine.
  2. Cook over medium-low heat for about 10-12 minutes, stirring regularly, until the mixture is pasty but not dry.
  3. Remove from heat and stir in the vanilla and almond extracts. Spread onto a large baking sheet. Refrigerate until cold, about 30 minutes.
  4. Preheat oven to 300 degrees.
  5. Using a small to medium cookie scoop (about 1/4 cup size), make mounds on another baking sheet lined with parchment paper or a silpat. (*see note)
  6. Bake the macaroons until golden, about 30-35 minutes.
  7. Optional – make the chocolate glaze: Place the chopped chocolate in a medium bowl. Heat the cream until it is very hot and steamy (but not boiling). Pour cream over chocolate. Whisk until the mixture is smooth and the chocolate is completely melted. Set the cookies on a rack over a rimmed baking sheet and spoon the glaze over them, allowing the chocolate to drip down the sides. Refrigerate until glaze has set, about 2 hours. (There will be extra glaze that you can refrigerate or freeze to use later).
  8. Store macaroons in an airtight container in the refrigerator or freezer.
  9. Make a second batch for sharing…
  • Note:These cookies were really sticky when I tried to remove them from the silpat. It took patience to get them off without causing deformities… next time I might spray the silpat with a little oil before baking.

{ 11 comments… read them below or add one }

1 Lucy December 6, 2009 at 1:51 pm

I adore coconut, and these macaroons totally have my mouth-watering. Irresistible!

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2 Patricia December 7, 2009 at 4:18 pm

I (reluctantly) wound up sharing these with Dan… we ate all 12 cookies in under 24 hours from the time I pulled them from the oven. If you love coconut half as much as we do, you’ll want to make 2 batches :)

3 Charles Thompson December 6, 2009 at 6:57 pm

Macaroons and chocolate. Love coconut and chocolate – guess that is like an Almond Joy but oh so much better. Nice post. Thanks.

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4 Patricia December 7, 2009 at 4:20 pm

Hey Charles,
The chocolate covered ones were definitely like Mounds on steroids. This recipe is too easy… I think I’ve found a new Christmas tradition.

5 Veronica December 6, 2009 at 8:54 pm

Congrats on being on foodgawker! Maybe you’re on there every day, but I only visit once in a while and happened to recognize the photo since I subscribe to your blog. That’s exciting! You’re famous. :) Oh, and your dipping the macaroons in chocolate is pure genius, by the way!

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6 Patricia December 7, 2009 at 4:21 pm

Thanks Veronica! I’ve managed to get a few things on Foodgawker, but it has definitely been an uphill battle… though I suppose I’m a better photographer for all of their rejection.
And while I wish I could take credit for dipping these in chocolate, I got the idea from Molly’s (Orangette) recipe. Then again, why *wouldn’t* you dip these in chocolate? :)

7 grace December 8, 2009 at 1:29 am

ha–not only do i share your infatuation with all thing coconut, but i also eat almond joys the same way! of course these cookies disappeared quickly–anything less would be an insult to the coconut. one last thing–you rock for using the word ‘superfluous’–it doesn’t come out enough! :)

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8 Patricia December 14, 2009 at 12:22 pm

We definitely don’t want to insult the coconut…

I’m a bit of a word geek but try not to overdo it. I mean, I wouldn’t want to be superfluous :)

9 Dan, of Dan's Favorites :) December 9, 2009 at 2:45 pm

…these are,12 step program, addictive!

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10 Coconut Recipes December 10, 2009 at 11:27 am

Wow – amazing photos! Looks delicious!

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11 popo November 1, 2010 at 10:44 am

where are the coconut maccroons originated fom??

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