I love coconut — the texture and the flavor and the sweetness … delicious. After seeing Morgan’s post about her scrumptious coconut patties, I thought I might post the recipe for my own favorite macaroons.
Many macaroon recipes called for sweetened condensed milk, but this recipe uses cream of coconut, which is usually found in the bar/mixers section of the grocery store. Probably the most common brand is Coco López. The other secret to why these macaroons are so good is that the recipe calls for two different kinds of coconut. The sweetened flaked coconut adds moisture and texture, but the shredded stuff really helps hold the cookies together. If you can’t find unsweetened shredded coconut, I wouldn’t recommend trying to form pyramid shapes, because they’ll just fall apart.
This recipe is from America’s Test Kitchen, and usually I can’t stand the smarmy perfectionism of the authors. All the Three Bears-style advice (this meat is overcooked; this meat is undercooked; this meat is juuust right…) and their stubborn insistence on their exact proportions to achieve a perfect recipe can get pretty annoying. But I think they’ve done well with this one.
Daniel hates coconut, but he was the best at shaping the macaroons! I took these shots while they were still cooling, but they really look lovely once the bottoms have been dipped in some chocolate.
Here’s the recipe:
From: Inside America’s Test Kitchen, previously published in Cook’s Illustrated magazine
Makes: about 4 dozen cookies (usually much fewer for me–maybe 2-3 dozen)
1 c. cream of coconut
2 T. light corn syrup
4 large egg whites
2 t. vanilla
1/2 t. salt
3 c. (8oz) unsweetened, shredded, dried coconut
3 c (8oz) sweetened flaked or shredded coconut
good semi-sweet chocolate, for dipping
1) Adjust oven racks to upper-middle and lower-middle and preheat oven to 375 F. Line two baking sheets with parchment and lightly grease.
2) Whisk together cream of coconut, corn syrup, egg whites, vanilla, and salt in a small bowl; set aside. Combine the unsweetened and sweetened coconut in small bowl; toss together, breaking up clumps. Pour liquid into coconut and mix with a rubber spatula until coated. Chill for 15 minutes.
3) Drop heaping tablespoons of batter onto parchment (or shape them into pyramids with your fingers). Bake until light golden brown, about 15 minutes, rotating racks.
4) Cool cookies until slightly set, remove to wire rack.
5) Dip bottoms in chocolate; refrigerate until set.
I hope someone else makes these and enjoys them as much as I do!