Sunday, January 23, 2011

Coconut Macaroons

I attend school in South Florida, where I'm constantly surrounded by reminders of my tropical environment, such as coconut trees.  In honor of my last semester of class in South Florida, I decided to make something with coconut.  What better way to showcase the flavor of coconut than coconut macaroons?  These macaroons are crisp on the outside and fluffy in the middle, with the added flavors of orange and chocolate, which complement the coconut very well.

Combine some of the sugar with flour and set aside.

Cook the remaining sugar, coconut and egg whites over a double boiler, until thickened.  Fold in flour mixture, vanilla extract and orange zest.

Divide the batter into tablespoon-sized mounds and bake until golden brown.

Macaroons can be dipped in melted chocolate, or enjoyed straight out of the oven.

Coconut Macaroons
Makes about 30 macaroons

1 cup sugar (divided use)
2 Tbsp all-purpose flour
3 ½ cups shredded unsweetened coconut
6 large egg whites
2 tsp grated orange zest
2 tsp vanilla extract
Dark chocolate (optional)

1. Preheat oven to 350°F and line cookie sheets with parchment paper
2. Mix the flour with 1/3 cup of sugar.
3. Combine the remaining 2/3 cup sugar, egg whites, and coconut in a double boiler.  Cook over simmering water, stirring constantly, for about 3 minutes.  The mixture should thicken and hold together.  Remove from heat and carefully fold in the flour-sugar mixture, orange zest and vanilla extract.
4. Place the batter in tablespoon-sized mounds onto the prepared baking sheets.  Space the mounds 2 inches apart and shape as needed.
5. Bake macaroons for 20-25 minutes.  They should be a light golden brown on the outside, but still give slightly when pressed on with your fingertip.  Transfer the macaroons on parchment paper to a wire rack to cool.
6.  If desired, dip the bottoms of cooled macaroons into melted dark chocolate and place in refrigerator to allow chocolate to harden.

Adapted from the recipe for Coconut Macaroons from Baking at Home with the Culinary Institute of America.  Available for purchase online at

Posted by Jennifer

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