Coconut macaroons are full of sweet coco nutty flavours and are dipped in dark chocolate to balance the sweetness of coconut. These are very similar to meringue cookies, with the difference of adding semi-sweet shredded coconut in the batter.
My mom always made these for the Christmas table, so didn’t see these cookies during the rest of the year, only for Christmas. This is why I am adding this recipe also to my Christmas cookie section. But there is no restriction not to make these coconut macaroons out of the holiday period. Actually as a Sunday coffee cookie, sound amazing!
For this recipe you will need lot of egg whites. Around 3/4 – 1 cup (approximately 8 large eggs). As you can see this recipe is in metric measurements to be more precise, because the ratio of egg whites and sugar pretty much matter in the consistency of the result. If you use more egg whites, then macaroons will not stick together and if you use too much sugar of shredded coconut, the macaroons will be too dry and hard. So I strongly suggest getting an electronic scale and measure all the ingredients on the scale.
We will start with water bath. Hot water bath will help the sugar dissolve quickly and the egg whites in warmer temperature hold well and thickens much easily. While choosing the pot for the water bath, get rather a smaller saucepan, then large pot. The water lever lower than the whisking bowl. Make sure the water doesn’t touch the whisking bowl. Low simmering is the best way to heat the whisking bowl with egg whites.
Make sure you are using a hand mixer, because otherwise your hands will not be able to do anything else for the rest of the day. We need to mix until the texture of the macaroon will be enough thick, so it won’t be runny. Roughly about 5 – 10 minutes. This all depends on the humidity of your house and the climate you live in. Once thick stiff peaks are created, add 1 tsp of apricot jam, 1 tsp of vinegar, zest from 1 lemon and combine it together. Add non-sweetened shredded coconut and all-purpose flour and mix again to combine.
Prepare a piping bag without a tip. Useful tip: Get the piping bag in a toll glass and spoon the mixture inside the piping bag. It will hold well in toll glass and you can use your both hands to scrape all the mixture from the bowl.
Pipe out shape of a little tower with thick base, onto large baking sheet covered with parchment paper. Approximately 1.5 inch (ca. 4 cm) toll. Bake these in preheated oven (middle rack) on 100 C/ 212 F. For one hour. Keep an eye on them and check them every 15 minutes. If macaroons start to get brownish colour on the top, remove them from the oven or place them on the bottom rack to bake them. Usually it takes between 45 minutes to 1 hour to dry them.
Melt baking chocolate in a small bowl either in microwave or in water bath. if you want to have the chocolate shiny add few drops of heavy cream in the chocolate. If you microwave the chocolate, add the heavy cream before microwaving, if you use water batch to melt the chocolate, you can add it anytime.
- 200 ml egg whites
- 450 g icing sugar
- 1 tsp apricot jam
- 250 g non-sweetened shredded coconut
- 1 tsp vinegar
- zest from 1 lemon
- 150 g all-purpose flour
- 100 g baking chocolate
- few drops of heavy cream
- Preheat oven on 100 C/ 212 F (positions middle rack.)
- Place small saucepan with water on the stove top and place medium glass or ceramic bowl over it (water bath).
- In the glass bowl place egg whites and sugar and mix with hand mixer until still peaks.
- Once thick stiff peaks are done, add 1 tsp of apricot jam, 1 tsp of vinegar, zest from 1 lemon and mix together.
- Add non-sweetened shredded coconut and all-purpose flour and mix again to combine.
- Pipe small towers onto a baking sheet, covered with parchment paper and bake for 1 hour.
- Reheat chocolate in microwave or use water bath to melt the chocolate and dip the coconut macaroons in the chocolate.
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