Chocolate coconut macaroons

April 21st, 2008 by Dawn

When there is ice cream, there are macaroons.  For years, I wondered what to do with leftover egg whites after making ice cream or a custard dessert.  Then I hit upon David Lebovitz’s coconut macaroon recipe and no longer have this problem.  These macaroons are what you imagine the perfect macaroon to be – chewy inside, toasted coconut outside, with a touch of honey flavor.  Now, I sometimes find myself wondering what sort of egg yolk recipe I can make just so that I can have some leftover egg whites.

Since we made ice cream on Saturday, I made a batch of macaroons yesterday afternoon.  Dipped in chocolate, they’re about the best use of egg whites I’ve found.

Chocolate coconut macaroons

Coconut and Chocolate Macaroons
From Room for Dessert, by David Lebovitz
Makes 30 Cookies

4 large egg whites
1¼ cups sugar
¼ teaspoon salt
1 tablespoon honey
2½ cups unsweetened coconut (see note)
¼ cup flour
½ teaspoon vanilla extract
2 ounces bittersweet or semisweet chocolate, chopped

In a large skillet, mix together the egg whites, sugar, salt, honey, coconut and flour.

Heat over low-to-moderate heat on the stovetop, stirring constantly, scraping the bottom as you stir.

When the mixture just begins to scorch at the bottom, remove from heat and stir in the vanilla. Transfer to a bowl to cool to room temperature.

(At this point, the mixture can be chilled for up to one week, or frozen for up to two months.)

When ready to bake, line a baking sheet with parchment paper or Silpat and preheat the oven to 350 degrees F.

Form the dough into 1½-inch mounds with your fingers evenly spaced on the baking sheet. Bake for 18-20 minutes, until deep golden brown. Cool completely.

To dip the macaroons in chocolate, melt the chocolate in a clean, dry bowl set over a pan of simmering water (or in a microwave.) Line a baking sheet with plastic wrap. Dip the bottoms of each cookie in the chocolate and set the cookies on the baking sheet. Refrigerate 5-10 minutes, until the chocolate is set.

Note: We purchase our unsweetened coconut in bulk from Whole Foods.

6 Responses to “Chocolate coconut macaroons”

  1. anne [wideangle.ca] says:

    These are sooooooooooo divine! Good thing I just ate this fantastic meal tonight or I would be craving these fine fine macaroons! :-)

  2. Robin says:

    I can attest to these being the best macaroons I’ve ever had :) I’ve still not tried them myself, but this reminds me…!

  3. Jeanene says:

    I printed this recipe last July. The picture looked so good. Well, yesterday two months shy of a year my husband pulled it out and made them. These are the BEST coconut and chocolate macaroons! Just like if you bought them at a fancy bakery. Tosty, chewy, sweet. They would be great even without being dipped in chocolate. I’m not much a coconut fan and I loved them! Thank you so much for posting this recipe.

  4. Dawn says:

    Jeanene, I can’t agree more with you! I can easily eat these without chocolate, and sometimes make half the batch with chocolate and half without. This is absolutely my favorite cookie recipe, and I make it time and time again.

    Almost all of my favorite dessert recipes come from David Lebovitz’s books or blog, so if you like this, I definitely encourage you to check out his other recipes.

  5. Donna Vasiliou says:

    I wish to know the calories of the coconut macaroon cookie. My husband loves them, but has been put on a restricted diet, so I am trying to help him.

    Thank you.

  6. GreenState says:

    These are perfect! If you can’t find unsweetened coconut flakes, just reduce the sugar by 1 cup and they’re still delicious.

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