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Chocolate and Coconut Macaroons

February 18, 2010

Best.  Macaroons.  Ever.  Seriously.  I don’t think I fully understood the joy of macaroons until I made these from David


Lebowitz.  They’re perfect because they’re not the gooey messy macaroons I’m used to.  They have very finely chopped coconut, and a nice crunchy golden brown exterior with a chewy interior, and they bake up so perfectly you look like a cookie master.  The flavor develops more in the hours after you make them, and they just keep getting better.  I made these for a light Valentine’s Day dessert because my Valentine likes macaroons, and they’re a nice light note to end our (tuna) steak and potatoes dinner on.  Makes 26-30 macaroons.


4 large egg whites

1 1/4 c sugar

1/4 t salt

1 T honey or corn syrup

2  1/2 c dessicated unsweetened dessicated coconut (the finely pulverized kind works best, available at the farmer’s market)

1/4 c flour

1/2 t vanilla extract

2 oz chocolate (optional)


Combine egg whites, sugar, salt, honey or corn syrup, coconut and flour in a large skillet (not non-stick).  Over medium-low heat, stir mixture, scraping it from the bottom, just until it begins to turn very lightly golden brown in spots on the bottom of the pan (about 5-7 minutes).  The mixture will stiffen and you will begin to smell macaroons.  Turn off heat and place the coconut mixture in a bowl.  Let cool to almost room temperature.

Preheat oven to 350 degrees and line baking sheets with parchment paper.  Roll macaroons into 1 1/2″ balls and place at least an inch apart on the baking sheets.  Bake- one sheet at a time- for 18-20 minutes, or until macaroons are golden brown all over.  Remove macaroons to wire racks to cool.

Melt chocolate over a double boiler and dip the bottom of the macaroons in the chocolate.  Chill in the refridgerator until set and serve at room temperature.

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