Coconut and Chocolate Macaroons
30 Cookies
From Ready for Dessert (Ten Speed)I invariably make these cookies when I have extra egg whites on hand. The dough freezes beautifully if I don’t plan to make the macaroons right away.These coconut macaroons can be made without the flour by substituting 2 1/2 tablespoons of cornstarch or potato starch for the flour. Readers have told me the recipe works well with 1/4 cup matzoh meal substituted in place of the flour.
4 large egg whites
1 1/4 cups (250g) sugar
1/4 teaspoon salt
1 tablespoon honey
2 1/2 cups (200g) unsweetened shredded coconut (see note)
1/4 cup (35g) flour
1/2 teaspoon vanilla extract or vanilla bean paste
2 ounces (55g) bittersweet or semisweet chocolate, chopped
1. In a large skillet or wide saucepan, mix together the egg whites, sugar, salt, and honey.
2. Over low heat on the stovetop, stir the egg whites and sugar together until the mixture is tepid, but not warm or hot. You don’t want to cook them; just warmed slightly so they are looser.
3. Add the coconut, flour, and vanilla. Continue to stir the mixture over medium heat for a few minutes until it thickens to a cohesive mass. (It’ll be like very thick oatmeal and the bottom will very slightly start to scorch.) Remove from heat. Transfer to a bowl to cool to room temperature.
4. When ready to bake, line a baking sheet with parchment paper or silicone baking mat and preheat the oven to 350º F (180ºC).
5. Form the dough into 1 1/2-inch (4cm) rounds in your hands, squeezing the dough to coax them into rough rounds (remember, the French call them “rocks,” so they can be a uneven – for smoother rounds, dampen your hands), then place them evenly spaced on the baking sheet. Bake the macaroons until deep golden brown, about 18 to 20 minutes. Cool completely.
6. 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 or parchment paper. 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.

Notes: Unsweetened shredded coconut is available in most natural food shops or you can purchase it online. Flaked coconut is larger and I haven’t tried these macaroons with the flakes but if that’s all you have, I would pulse the flakes in a food processor a few times until they’re finely shredded.

Storage: The baked macaroons will keep for up to three or four days if stored in an airtight container. If dipped in chocolate, store the cookies in a cool place. The dough can be refrigerated for up to one week or frozen for at least two months.