TRIPLE COCONUT MACAROONS & CHOCOLATE-DIPPED COCONUT MACAROON
From Cook's Illustrated. Be sure to mix the cream of coconut thoroughly before using (shake cans), as the mixture separates upon standing. Unsweetened desiccated coconut is commonly sold in natural food stores or Asian markets. If you are unable to find any, use all sweetened flaked or shredded coconut, but reduce the amount of cream of coconut to ½ cup, omit the corn syrup, and toss 2 tablespoons cake flour with the coconut before adding the liquid ingredients. For larger macaroons, shape haystacks from a generous ¼ cup of batter and increase the baking time to 20 minutes. For the chocolate-dipped: Using the two-stage melting process for the chocolate helps ensure that it will be at the proper consistency for dipping the cookies. // Note: Be sure to use sweetened cream of coconut as this is the primary sweetener for the macaroons.
Provided by swissms
Categories Drop Cookies
Time 35m
Yield 48 one-inch cookies, 24 serving(s)
Number Of Ingredients 8
Steps:
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line two cookie sheets with parchment paper and lightly spray parchment with nonstick vegetable cooking spray.
- Whisk together cream of coconut, corn syrup, egg whites, vanilla, and salt in small bowl; set aside. Combine unsweetened and sweetened coconuts in large bowl; toss together, breaking up clumps with fingertips. Pour liquid ingredients into coconut and mix with rubber spatula until evenly moistened. Chill dough for 15 minutes.
- Drop heaping tablespoons of batter onto parchment-lined cookie sheets, spacing them about 1 inch apart. Form cookies into loose haystacks with fingertips, moistening hands with water as necessary to prevent sticking. Bake until light golden brown, about 15 minutes, turning cookie sheets from front to back and switching from top to bottom racks halfway through baking.
- Cool cookies on cookie sheets until slightly set, about 2 minutes; remove to wire rack with metal spatula.
- Chocolate-dipped:.
- Cool cookies to room temperature on wire rack, about 30 minutes.
- Line two cookie sheets with parchment paper. Melt 8 ounces chocolate in small heatproof bowl set over pan of almost-simmering water, stirring once or twice, until smooth. (To melt chocolate in microwave, heat at 50 percent power for 3 minutes and stir. If chocolate is not yet entirely melted, heat an additional 30 seconds at 50 percent power.) Remove from heat; stir in remaining 2 ounces chocolate until smooth. Holding macaroon by pointed top, dip bottom and ½ inch up sides of each cookie in chocolate, scrape off excess with finger and place on cookie sheet. Refrigerate until chocolate sets, about 15 minutes.
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Farhana joba
[email protected]I've made these macaroons several times now and they always turn out perfect. They're the perfect treat to have on hand for unexpected guests.
Sujonahmed Dk
[email protected]These macaroons were a bit too sweet for my taste, but they were still good. I think I would use less sugar next time.
Joseph Ouma
[email protected]I love the way these macaroons look. They're so elegant and perfect for special occasions.
Rushell Allen
[email protected]These macaroons were a bit too dry for my taste, but the chocolate dipping sauce helped to make them more moist.
Dayce Chuene
[email protected]I was disappointed with these macaroons. They were too sweet and the texture was a bit off.
Lule Muhamudwelder
[email protected]These macaroons are the perfect combination of chewy and crispy. I love the way the chocolate dipping sauce complements the coconut flavor.
Shaikh Munim
[email protected]I've never made macaroons before, but this recipe was easy to follow and they turned out great. I'll definitely be making them again.
Khalil Blake
[email protected]I love the way these macaroons look. They're so festive and perfect for parties.
Hudu Umar
[email protected]These macaroons were a bit dry for my taste. I think I would add more butter next time.
Maibau Naduva
[email protected]I'm not a huge fan of coconut, but these macaroons were really good. The chocolate dipping sauce really made them.
Niaz Jafar
[email protected]These macaroons were so easy to make and they turned out so well. I love the chocolate dipping sauce.
Gm Arman
[email protected]I had a lot of trouble getting the macaroons to set. I ended up having to bake them for longer than the recipe called for.
RJ Riag Islam
[email protected]These macaroons were a bit too sweet for my taste, but they were still good. I think I would use less sugar next time.
Helal Dlaeen
[email protected]I was a bit skeptical about how these macaroons would turn out, but I was pleasantly surprised. They were so moist and flavorful. I will definitely be making these again.
Vimla Lokenauth
[email protected]I've made these macaroons several times now and they always turn out perfect. They're the perfect combination of chewy and crispy.
Joselito Abarquez
[email protected]These macaroons were a hit at my party! They were so easy to make and they tasted delicious.