Coconut MacaroonsCoconut Macaroons

 

The coconut macaroon is a distinctly "American" macaroon, being the most commonly baked macaroon in the United States, both commercially and in the family kitchen. Increasingly, coconut macaroons are dipped in chocolate, typically milk chocolate. Versions dipped in dark chocolate or white chocolate are also becoming more commonly available. Finally, nuts are now often added to coconut macaroons, typically almonds but occasionally pecans, cashews or other nuts. To the purist, though, chocolate and nuts are near-blasphemous; the original coconut macaroon is the only 'true' version.


Baker's® Coconut Macaroons

FMM: I have made this recipe and it turned out pretty good. I dipped them in melted semi-sweet chocolate. The recipe is easier than the one to the right which has you bring a sugar, corn syrup and water mixture to a boil.

1 pkg. (14 oz.) BAKER'S ANGEL FLAKE Coconut (5-1/3 cups)
2/3 cup sugar
6 Tbsp. flour
1/4 tsp. salt
4 egg whites, beaten (about 1/2 cup)
1 tsp. vanilla or almond extract
1 cup macadamia, almonds, or other nut (optional)

PREHEAT oven to 325°F. Grease and flour baking sheets (or use parchment paper instead); set aside. Combine coconut, sugar, flour and salt in large bowl. Stir in egg whites and vanilla or almond extract until well blended. Be careful to not overmix; you want to keep the coconut somewhat fluffy. Add nuts, if uisng, tossing to keep the coconut fluffy.

DROP coconut mixture into 36 mounds, 2 inches apart, on prepared baking sheets, using about 1 tablespoonful of the coconut mixture for each mound.

BAKE 20 min. or until edges are golden brown. Immediately remove from baking sheets to wire racks. Cool completely. Store in tightly covered container at room temperature up to 1 week.

Makes 3 dozen cookies

Variations:

Add a cup of the mini chocolate chips, or 4 ounces of melted unsweetened chocolate.

Push a chocolate kiss candy or a star candy into the top of the cookie right after you take them from the oven

Add 1 cup of chopped pecans and 2 tablespoons maraschino cherry syrup, and press a maraschino cherry into the top of the cookie before baking.

Dip in chocolate, or just dip part of the cookie, such as the bottom, in chocolate. It will take around 6 - 8 ounces of chocolate to dip the bottoms, depending on how thick you make the chocolate.

Add 1/2 cup crushed macadamia nuts

Add 3/4 cup of raisins and 1 teaspoon rum flavoring

Change the vanilla to 1 1/2 teaspoons of almond extract

Add 3/4 cup of walnuts and 1/2 teaspoon maple flavoring

Add 3/4 cup of oats and 1/2 cup chopped walnuts

 

Coconut Macaroons: Plain and Chocolate-Dipped
From: Got Milk? The Cookie Book by Peggy Cullen

These are the macaroons of your dreams: moist, chewy, and easier than pie to make. Unsweetened shredded coconut can be found in health food stores. It has a much stronger coconut flavor than the flaked sweetened version (which is full of chemical preservatives) found in supermarkets.

The rounded mounds are formed by scooping the mix with a 1 1/2-inch ice-cream scoop. To make smaller macaroons, dampen your hands and loosely form l-inch balls.

On the day the macaroons are baked, they have crunchy outsides and soft, chewy insides. Stored overnight in an airtight container, the exterior becomes soft as well--which I prefer.

Chocolate-dipped macaroons are classics. Buy the best bittersweet or semisweet chocolate you can find. You won't use all the chocolate called for in this recipe, but it's easier to dip in deep melted chocolate. The remainder can be reused.

Makes: about 19 (2-inch) mounds

2 1/2 cups (about 6 3/4 ounces) unsweetened shredded coconut
2 large egg whites
3 tablespoons hot water
3/4 cup sugar
Pinch of salt
1 tablespoon light corn syrup
1 1/2 teaspoons vanilla extract
12 ounces bittersweet chocolate (optional)

Preheat oven to 400 degrees F. Line two baking sheets with parchment paper or aluminum foil. Place the coconut in a large bowl. In a small bowl, beat the egg whites with a fork until foamy.

In a small pot, stir together the hot water, sugar, salt, and corn syrup. Using a wet pastry brush, wash down the sides of the pot. Bring the mixture to the boil and remove immediately from heat.

Stir the sugar syrup into the coconut. Add the vanilla. Stir in the egg whites until the coconut is evenly moistened.

Using a 1 1/2-inch-diameter ice-cream scoop, drop scoops of batter 1 1/2 inches apart onto the prepared baking sheets. Bake for 10 to 12 minutes, just until the coconut begins to turn golden. Remove from oven and cool completely on the baking sheets before removing. Store in an airtight container for up to 2 days.

To chocolate-dip the bottoms, make sure the cookies are completely cool. Line a baking sheet with foil, or waxed or parchment paper. Temper the chocolate and place in a small bowl. Dip the bottom half of each cookie into the chocolate, scrape off any excess on the side of the bowl, and place on the prepared baking sheet. Once all the cookies are dipped, refrigerate until set and the cookies peel easily off the paper, about 10 minutes.