Recipe: Coconut Macaroons, Plain and Chocolate-Dipped (using unsweetened coconut)

COCONUT MACAROONS: PLAIN AND CHOCOLATE-DIPPED

"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 1-inch balls."



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, for dipping)

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 3 tablespoons 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. (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.)

Makes: about 19 (2-inch) mounds

OPTIONAL: TO CHOCOLATE-DIP THE BOTTOMS:
Make sure the cookies are completely cool. Line a baking sheet with foil, or waxed or parchment paper. Melt/temper the bittersweet 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.

*Unsweetened shredded coconut can be found in health food stores (or the health food sections of some supermarkets). It has a much stronger coconut flavor than the flaked sweetened version (which is full of chemical preservatives) found in supermarkets.

**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.

VARIATION:

LOONEY MACAROONIES
Makes about 2 dozen (2-inch) mounds

"A tropical combination of three favorite cream pies: chocolate, banana, and coconut - you could go ape for these macaroons. For a chocolate chip macaroon, simply leave out the banana."

1 recipe Plain Coconut Macaroons (above)
1/2 cup chocolate chunks, cut into 1/4-inch pieces (or use chocolate chips)
1/3 cup coarsely chopped banana (from about 1/2 ripe medium banana)

Follow the instructions for Plain Coconut Macaroons, gently folding in the small chocolate chunks and banana pieces at the end of the mix. Bake and cool as for Plain Macaroons.

Source: Got Milk? The Cookie Book by Peggy Cullen