Coconut Macaroons

The Spring 2021 issue of Cuisine at Home had a great macaroon recipe. What made it different than macaroon recipes I’ve used before is the chocolate kiss you put in the center. In addition to subscribing to a few cooking magazines I also like to watch the cooking and baking shows. On the baking shows they frequently make macarons pronounced mack-a-ROHN, not the coconut variety pronounced mack-a-ROON. The former is a cookie, French in origin, that has a meringue-like consistency and is made primarily with egg whites, confection sugar, and almond flour. They are usually tinted in pastel shades and made into sandwich cookies with a creamy filling. When they make them on the baking shows the judges always talk about how perfect the “feet” are on the macarons. I have never made them, but I’ve eaten them, and prefer the less sophisticated coconut macaroon any day. And I don’t have to worry about them having perfect feet. This recipe is embarrassingly easy and everyone I shared the cookies with loved them.

Ingredients:

2 1/2 cups sweetened shredded coconut (7oz)

2 egg whites lightly beaten

1/3 cup granulated sugar

1/4 tsp pure almond extract

1/8 tsp kosher salt

24 Hershey’s kisses

4 oz bittersweet or semi sweet chocolate finely chopped

1/4 cup heavy cream

Preheat your oven to 325 degrees. Using a whisk or a hand mixer lightly beat your egg whites.

Add the coconut, almond extract, sugar and salt to the egg whites and stir until well combined and the coconut is evenly moistened.

Take about 2 teaspoons of the coconut mixture using a small cookie scoop or teaspoon and insert a kiss in the center until enclosed on all sides but not the bottom.

Put the macaroons on a parchment lined cookie sheet about 1 inch apart. Bake about 20 minutes, rotating the cookie sheet about halfway through.

The macaroons will be a golden toasty brown when they are baked. Let them cool on the baking sheet for 5 minutes and then transfer the cookies to a wire rack to cool completely.

While the macaroons are cooling heat the chocolate and cream in a double boiler stirring until smooth.

Drizzle the ganache over the macaroons and let it set up before serving.

I made a double batch. The recipe said it would make 24 macaroons. Each batch that I made yielded 16 cookies. Maybe I was a little heavy handed. But I got no complaints from any of my cookie eaters.

Enjoy.

NOTE: You could also make these without the kisses in the center. I don’t eat chocolate so I made a couple for myself chocolate free. My dear friend Joyce makes macaroons and drizzles them with a sweet orange glaze which is excellent.

If you don’t have a double boiler put the chocolate and cream in a metal bowl over a pot of simmering water. Works perfectly.

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