Coconut Macaroon Recipe
Coconut Macaroons remind me of winter. It must be the whiteness and the dusting of icing sugar. So it only makes sense that I make them while it’s still cold out. Well, actually, if it was summer, I’d probably say I’m making it because I miss winter…heck, I’d make up something like “March Macaroons” if I needed, just to get my hands on these chewy and coconutty treats.
When it comes to dessert, we know cookies and brownies are amongst the easiest to put together. If you haven’t made coconut macaroons before, they are just as easy, if not easier to make. I’m not kidding. Stir, pipe, bake and you’re done. It’s a one pot deal and you don’t even have to clean a mixing bowl!
Before you come back and get upset with me, I will admit that the pot is a little bit of a pain to clean, but soak it in hot water for a while before you scrub and you’ll do fine. Or better yet, do what I did, and tell someone (none other than Mr. H) it’s their turn to do the dishes.
Adapted from Pastry Training Centre of Vancouver
Chewy centre with a slight crispy shell, a perfect treat!
- 250g Sugar
- 125g Unsweetened Finely Shredded Coconut
- 100ml Egg Whites (about 3 eggs)
- 12g Cake Flour
- In a saucepan, combine sugar, coconut and egg whites and heat on high heat, stirring constantly for about 5-10 minutes, until it registers 158F on a candy thermometer. If you don’t have a candy thermometer, 158F is around when you will see a little of the coconut starting to brown. Remove from heat.
- Sift in cake flour and stir to mix thoroughly. Leave until warm.
- Preheat oven to 320F. Line 2 baking pans with parchment paper.
- When the coconut mixture is warm to touch, transfer to a piping bag and pipe 28 rounds straight down onto the parchment, leaving ample room between each as the cookies will expand quite a bit while baking.
- Bake for 12 minutes, until the cookies slightly brown. Let cool and dust with icing sugar if you’d like.
If you can only find medium unsweetened coconut, break it down further with a food processor.