Although I like to focus my baking efforts on end-of-summer plums and other seasonal fruits this time of year, these coconut macaroons are too good not to write about. I love the contrast of a perfectly-baked macaroon’s golden, crispy bottom and soft interior, and if you make these using unsweetened shredded coconut they deliver a lot of coconut flavor with just a little sweetness. I omitted the coconut extract in the Great Cookies recipe, using vanilla instead for a more subtle flavor.A (the?) secret to a well-crafted macaroon is cooking time. You have to make a uniformly-shaped batch (about 1.5 tablespoons of dough per cookie, and molded into a dome shape) and then remove them from the oven just at the 20 minute mark. If you can catch them at the proper moment, the white interior and golden brown crags of the exterior will leave you with a dessert that is both handsome and delicious.
Coconut Macaroons, adapted from Carol Walter’s Great Cookies
- 16 ounces almond paste
- 2 cups unsweetened coconut flakes
- 3/4 cups granulated sugar
- 3/4 cups confectioner’s sugar, strained
- 1/4 cup cake flour, strained
- 4 large egg whites, room temperature
- 1/4 tsp salt
- 1 tsp vanilla extract
Preheat oven to 325 degrees. Line a cookie sheet with a silicone baking mat.
Break apart almond paste and place in bowl of a standing mixer, and add both granulated and confectioner’s sugar. Mix them all using the paddle attachment, on medium-low speed for about 5 minute. The process will be complete when the almond paste is in very small pieces. Mix in the flour.
Combine the egg whites and salt in a separate bowl, using a whisk or fork to break up the whites. Add the mixture to the almond paste and mix on low for a few seconds, until blended. Remove the bowl and fold in the coconut and extract. Let this mixture stand for 10 minutes to set.
Using a two spoons, put the mixture on your cookie sheet into macaroon-sized balls, about 2-inches apart. Bake sheets by themselves, for 20 minutes, until tops are golden and bottoms are becoming crisp. Let cool on cookie sheet for five minutes, then remove to a cooling rack until they are room temperature.
(This recipe is easily halved.)
Comments 6
These look wonderful, so glad your back, I’ve been missing your posts. Tell us more about your trip to Italy. Keep those wonderful recipes coming. P.
Posted 18 Sep 2009 at 9:39 am ¶Sooooo glad you’re back! Can’t wait to see pics of your trip and more great food posts!
Posted 19 Sep 2009 at 7:30 pm ¶I will definitely try these! I love all of Carole Walter’s books.
Posted 23 Sep 2009 at 4:49 pm ¶I have such an impossible time finding unsweetened coconut in my area. The moment I do, I’m making macaroons. These look lovely.
Posted 10 Nov 2009 at 10:57 am ¶I love coconut macaroons. What to do with the yolks? Make custard!
4 egg yolks
3 tbsp corn starch
2 1/2 cups of milk
1 tsp vanilla extract
3/4 cups of sugar
a pinch of salt
In a bowl, mix the egg yolks with one cup of milk and the cornstarch and strain.
Posted 06 Jun 2010 at 4:32 am ¶In a saucepan, mix together the rest of the milk, the sugar and the salt. Cook slowly on medium heat.Right before it starts to boil, add your egg mix to the contents and lower the heat to a low temperature while continuing to give the mixture a good, fast, stir (do not boil) Once the mixture starts to become thick, take it off the heat and add the vanilla extract.
Serve in a bowl and cool in the refrigerator
Mmmm. Very tasty. We’ll have to try those. You trip to Italy sounds fun
Posted 27 Aug 2010 at 6:53 pm ¶Post a Comment