Chocolate Dipped Coconut Macaroons
When I started working at the sugar monkey in October, friends used to ask me to share Jennifer Reed’s recipes with them because they know that Jennifer is in a very select league of pastry chefs.
I chuckled at my friends and told them two things. First, I work in the office, not the kitchen; so I do not even see how the magical recipes are created. Secondly, even if I knew every detail of each recipe, any and all information would never be shared.
I prefaced this post with the above information because Jennifer makes Coconut Macaroons that are to die for. They are round and perfectly browned, so there is a crunch consistency when first bitten, followed by the most deliciously moist coconut center. I am over the moon happy when I get one.
A few weeks ago I was in Naples, Florida and went into Norman Love Confections. Lo and behold, Norman’s had a chocolate dipped Coconut Macaroon that had that same gorgeous exterior and moist interior. I bought one and was only sad that I did not buy a dozen.
I remember standing in the shop wondering if this was a cookie that only classically trained pastry chefs have the ability to master. Norman, like Jennifer, served as executive pastry chef of highly regarded restaurants. During his career with The Ritz Carlton, Norman Love was appointed the corporate executive pastry chef where he oversaw global pastry and baking operations opening over 30 hotel and pastry kitchens over a span of 13 years.
I had to figure out if a home baker could make Coconut Macaroons like these two pros. I looked online at many, many, many, many different recipes. I found that they all had egg whites, salt, sugar and unsweetened coconut in common. Some added vanilla (which I chose to do) and the proportions and techniques varied.
My first round was laughable. I did not have enough coconut in the recipe so there was a bit of oozing. Additionally, they were so sweet that every member of my family cringed. Not the reaction I was hoping for.
The next round was, thank goodness, night and day from its predecessor. The exterior had a lovely brown crust and the inside was moist. I dipped the macaroons in chocolate because that is my favorite way of eating them.
I wish that I could say that they look just like the perfectly shaped cookies that Jennifer and Norman create, but this would not be even close to accurate. That said, though, Chocolate Dipped Coconut Macaroons are delicious and pretty in their own way. Perhaps one of these days I will perfect the technique to get the round shape, but until that day comes, I am happy.
In case you are wondering if I will still buy cookies at the sugar monkey and Norman Love Confections, the answer is, “Every chance I can!”
|Chocolate Dipped Coconut Macaroons|| || |
- 4 egg whites, room temperature
- pinch of salt
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3½ cups unsweetened dried coconut
- 2 cups semisweet chocolate chips
- For the cookies:
- Preheat oven to 350°. Line a baking sheet with parchment paper and set aside.
- Whisk the egg whites and salt in large mixing bowl until frothy. Add the sugar and whisk until the sugar is incorporated. You will not have soft peaks. Whisk in the vanilla. Lastly, fold in the coconut.
- Use a small cookie dough scoop to shape the cookies. Wipe excess mixture off of the bottom of the scoop for a neater cookie. Place scoops onto the parchment lined baking sheet.
- Bake in a 350° oven for 16-18 minutes, rotating the pan front to back halfway through. Remove from the oven and cool completely.
- Once the cookies are cool, melt the chocolate. Line a second baking sheet with either parchment paper or aluminum foil.
- Dip the bottoms of each cookie into the chocolate and place onto the second baking sheet. Place in the freezer for 5-10 minutes to set. Peel off of the aluminum foil as soon as they set.
- Betsy's tidbit:
- Unsweetened dried coconut is also called coconut rappé.
8/29/13 update – many thanks to Linda Stanley for letting me know that I did not clarify that the 4 eggs are just the egg whites. This has been changed. Nana’s Butter Cookies are a great way of using 3 of the 4 egg yolks not needed for this recipe.