Many people tell me this is one of their favorite recipes from my cookbook, Ready For Dessert. In addition to these fantastic Coconut-Dipped Chocolate Macaroonsin it, you’ll find themuch-lovedrecipe for Fresh Ginger Cake, which makes a fantastic dessert served with sliced, juicy peaches or flavorful strawberries and raspberries in the summer, or tangy lemon cream in the winter, as well as my other most frequently requestedrecipes.
I’m often asked about the different between Parisianmacarons and American-style macaroons, like these. Both are egg white-based, however the Europeanversion (which was invented in Italy) uses almonds whereas the American ones use coconut. There’s some dispute about how the American ones came to be made of coconut; one theory is that European immigrants who came to the United States couldn’t get almonds, or they were too expensive, so they used coconut.
Another theory is that European companies wanted to ship their macarons over longer distances, so swapped out coconut for the spoilage-prone nuts. Others creditFranklin Baker, an American flour miller,who found the then-exotic shredded coconut more interesting (and less-expensive) to use than nuts. Either way, I like allkinds of macaroons…or macarons.
The French do make coconut cookies, which are called Congolais orRochers à la noix de coco, usually shortened to Rochers coco, or coconut “rocks.” I’ve not seen them dipped in chocolate in any French bakery – but why not?
I’ve tweaked this recipe over the years and tested them with flour alternatives, which I’ve noted in the headnote in the recipe, and they come out great. You can even skip swiping the bottoms in bittersweet chocolate if you wish. No matter how you make them, I hope they become one of your favorite cookies, too.
Coconut and Chocolate Macaroons
From Ready for Dessert (Ten Speed)I invariably make these cookies when I have extra egg whites on hand. The dough freezes beautifully if I don't plan to make the macaroons right away. These coconut macaroons can be made without the flour by substituting 2 1/2 tablespoons of cornstarch or potato starch for the flour. Readers have told me the recipe works well with 1/4 cup matzoh meal substituted in place of the flour.
Servings 30 Cookies
- 4 large egg whites
- 1 1/4 cups (250g) sugar
- 1/4 teaspoon salt
- 1 tablespoon honey
- 2 1/2 cups (200g) unsweetened shredded coconut, (see note)
- 1/4 cup (35g) flour
- 1/2 teaspoon vanilla extract or vanilla bean paste
- 2 ounces (55g) bittersweet or semisweet chocolate, chopped
In a large skillet or wide saucepan, mix together the egg whites, sugar, salt, and honey.
Over low heat on the stovetop, stir the egg whites and sugar together until the mixture is tepid, but not warm or hot. You don't want to cook them; just warmed slightly so they are looser.
Add the coconut, flour, and vanilla. Continue to stir the mixture over medium heat for a few minutes until it thickens to a cohesive mass. (It'll be like very thick oatmeal and the bottom will very slightly start to scorch.) Remove from heat. Transfer to a bowl to cool to room temperature.
When ready to bake, line a baking sheet with parchment paper or silicone baking mat and preheat the oven to 350º F (180ºC).
Form the dough into 1 1/2-inch (4cm) rounds in your hands, squeezing the dough to coax them into rough rounds (remember, the French call them "rocks," so they can be a uneven - for smoother rounds, dampen your hands), then place them evenly spaced on the baking sheet. Bake the macaroons until deep golden brown, about 18 to 20 minutes. Cool completely.
To dip the macaroons in chocolate, melt the chocolate in a clean, dry bowl set over a pan of simmering water (or in a microwave.) Line a baking sheet with plastic wrap or parchment paper. Dip the bottoms of each cookie in the chocolate and set the cookies on the baking sheet. Refrigerate 5-10 minutes, until the chocolate is set.
Notes
Notes: Unsweetened shredded coconut is available in most natural food shops or you can purchase it online. Flaked coconut is larger and I haven't tried these macaroons with the flakes but if that's all you have, I would pulse the flakes in a food processor a few times until they're finely shredded.
Storage: The baked macaroons will keep for up to three or four days if stored in an airtight container. If dipped in chocolate, store the cookies in a cool place. The dough can be refrigerated for up to one week or frozen for at least two months.
FAQs
Macaroons are larger, denser and chewier that macarons, and definitely easier to make. Coconut macaroons are flavored with sugar and vanilla, but their main flavor is the coconut itself.
What's the difference between a macaron and a chocolate macaroon? ›
A macaron is a sandwich-like cookie that's filled with jam, ganache, or buttercream. A macaroon is a drop cookie made using shredded coconut. The preparation for each of these cookies is incredibly different, even though they start out with many of the same ingredients.
Why are my coconut macaroons spreading? ›
Macaroons will spread a little when baking, but not a lot. If your macaroons are spreading too much, the coconut mixture might be too warm. You can try chilling the mixture for 20-30 minutes before baking. Also, make sure you don't add too much sweetened condensed milk.
Why are macaroons so expensive? ›
Once cooled, the shells are filled with a buttercream or ganache filling. Why do macarons seem to be so expensive? Macarons are typically more expensive than other baked goods due to their labor-intensive preparation, high-quality ingredients, and delicate nature.
Is the paper on coconut macaroons edible? ›
Product Description. 6 Coconut macaroons with chocolate flavoured decoration on edible rice paper.
Are coconut macaroons bad for IBS? ›
A daily macaroon cookie is one “pill” he now remembers to take! A: Many readers have reported that Archway Coconut Macaroon cookies can help relieve chronic diarrhea associated with irritable bowel syndrome. We're delighted to learn that other brands also work.
Why are coconut macaroons good for you? ›
Health Benefits
Macaroons are a quick source of energy, and also nutritious due the presence of nuts, sugar and egg whites. Since Coconut Macaroon is made up of coconut, it boosts energy and endurance, enhancing physical and athletic performance.
Are coconut macaroons good for you? ›
There isn't any research to support the benefits, but eating a couple of macaroons per day as a test is unlikely to be harmful, either. It's important to note that because there isn't evidence to support eating these cookies, there is also no known amount that may or may not be helpful.
What is a Marie Antoinette macaron? ›
Marie-Antoinette Tea. Two light blue macaron shells filled with a smooth cream infused with Marie-Antoinette tea. A Ladurée creation, reflection of the Marie-Antoinette tea : marriage of black tea from China and India, go well with rose petals, citrus, and honey.
What country are coconut macaroons from? ›
The tasty treats were eventually introduced to French royalty in 1533 when Queen Catherine de Medici of Italy married King Henry II of France. Most historians believe that macaroons and coconut macaroons both date back to Italy, likely in the Venice region, before they were transported to other parts of the world.
Proper Scottish Macaroons are a potato fondant, dipped in chocolate and coated in coconut. The potato part is quite random but as potatoes are mostly water (about 80%, according to my fact-checking Google search), they actually make a pretty perfect fondant base, alongside of tonne of icing sugar.
Why are my coconut macaroons not sticking together? ›
The macaroons hold together better after they're cooled, so when they come out of the oven, just pull the parchment paper off of the baking sheet with the cookies still on it, and let it cool on your countertop. Three ingredients – that's it! Just mix and bake – easy, peasy!
Should coconut macaroons be refrigerated? ›
Macaroons are best kept at room temperature in an airtight container for up to 7 days (or uncovered at room temperature for up to 3 days.) They may also be individually wrapped (after baking and cooling completely) and frozen in an airtight container (separating layers with parchment paper) for up to 3 months.
Are coconut macaroons bad? ›
Coconut contains natural sugars, although the sweetened condensed milk in the macaroons does contain added sugars. Two coconut macaroons have five grams of sugar. Added sugars should not exceed six to nine grams each day. Excess sugar and fat in your diet contributes to obesity as well as other medical conditions.
Why are coconut macaroons called macaroons? ›
A History of Coconut Macaroons. The coconut macaroons you see in stores today are part of a long evolution of macaroons in the past. Despite contrary beliefs, macaroons are considered to date back to 8th Century Italy. The word “macaroon” derives from the Italian word ammaccare, which translates to “crush”.
What are the 2 types of macaroons? ›
One of the main differences between French and Italian macarons is the method of preparation. French macarons are made by mixing the almond flour and powdered sugar with whipped egg whites, while Italian macarons are made by heating the sugar and egg whites together before adding in the almond flour.
Do all macaroons have coconut in them? ›
The original macaroons were actually made with ground almonds instead of coconuts. In fact, early versions were probably more similar to amaretti than the coconut macaroons we know today. The coconut flakes were only added after it was discovered that coconut travels better than almond paste without spoilage.
Why are macaroons now called macarons? ›
Macarons are the French adaptation of the Italian macaroon, and according to Food Network, they were first created in France after the King's Italian wife brought over a chef from Italy. Therefore they can be traced back to the same origin: that Italian maccarone “cake or biscuit.”
