Chocolate-Dipped Coconut Macaroons
Writing an ice cream book means two things: (1) you’ll need to buy a separate freezer, and (2) you’re going to have buckets of egg whites left over. Because this recipe uses quite of bit of egg whites, it was a staple in my repertoire for a while. I was certain all my friends (and neighbors, and delivery men, and local merchants, and the people who work in my doctor’s office) would tire of eating these coconut macaroons, but never once did I hear a complaint. Dipping the bottoms in dark chocolate isn’t required, but it really lifts the macaroons to a whole different level. I very highly recommend it.
Recipe information
Yield
makes about 60 cookies
Ingredients
Preparation
Step 1
In a Dutch oven or very large saucepan, mix together the egg whites, sugar, salt, honey, coconut, flour, and vanilla. Set over medium-low heat and gently cooking the mixture, stirring frequently to dry it out a bit. When the bottom just begins to sizzle, transfer the mixture to a medium bowl and let cool slightly.
Step 2
Position racks in the upper and lower thirds of the oven; preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone baking mats.
Step 3
When the mixture is cool enough to handle, use your fingers to form it into tight 1 1/4-inch (3-cm) pyramids and place them on the prepared baking sheets (they won’t spread during baking so you can place them fairly close together).
Step 4
Bake, rotating the baking sheets midway during baking, until the macaroons are uniformly deep golden brown, about 20 minutes. Let cool completely on the baking sheets.
Step 5
To dip the macaroons in chocolate, remove the cookies from the baking sheets. Turn over the parchment paper sheets so the clean sides are facing up or line the baking sheets with plastic wrap.
Step 6
Add the chocolate to a medium heatproof bowl. Set the bowl over a saucepan of simmering water, stirring occasionally until melted and smooth.
Step 7
Dip the bottom of each macaroon into the melted chocolate, scraping any excess chocolate against the inside rim of the bowl. After dipping, place the cookie, dipped side down, on the prepared baking sheet. Refrigerate until the chocolate hardens.
Storage
Step 8
The batter can be refrigerated for up to 1 week or frozen for up to 1 month. The macaroons, dipped or undipped, can be kept in an airtight container for up to 3 days.
Variations
Step 9
Milk chocolate can be used in place of the dark chocolate. To make these cookies for Passover, substitute ground almonds or matzoh meal for the flour.
