Coconut Macaroons with Dark Chocolate Dip
עוגיות קוקוס·(oogiyot kokus)
Afternoon Nosh at the Bakery Case
The macaroon in the glass bakery case is an entirely different beast than the dense lumps sold in tins. A canonical deli macaroon is a dairy-free mountain with a caramelized exterior yielding to a chewy center. It requires no canned milk. It needs no piping bag. It asks only for foundational technique. The authentic secret is gently heating whipped egg whites and sugar to create a sticky matrix that perfectly hydrates the supermarket flake coconut. Dip the flat bottoms in dark chocolate, drop them on a sheet of wax paper, and leave them alone until they set.
Before you start
Preheat the oven to 325°F and line two large baking sheets with parchment paper or silicone baking mats.
Ingredients
- shredded coconut14 oz
- egg whites4 large
- granulated sugar3/4 cup
- pure vanilla extract1 tsp
- almond extract1/2 tsp
- kosher salt1/4 tsp
- dark chocolate10 oz
Method
- 01
Fill a medium saucepan with an inch of water and bring it to a gentle simmer over medium-low heat.
- 02
Combine the coconut, egg whites, sugar, vanilla, almond extract, and salt in a large heatproof bowl, and set it directly over the simmering water.
Ensure the bottom of the bowl does not touch the water.
- 03
Stir the mixture constantly with a silicone spatula until the egg whites turn from clear to opaque and the mass is hot to the touch and incredibly sticky.
This takes about 5 to 7 minutes and is essential to dissolve the sugar and create the cookie's structural matrix.
- 04
Remove the bowl from the heat, set it on the counter, and let the batter rest for exactly 30 minutes.
Do not skip this step. The dried coconut needs time to absorb the hot egg-white syrup, otherwise the liquid will weep out and pool on the pan during baking.
- 05
Portion the batter into mounds about 1 1/2 inches wide on the prepared baking sheets, spacing them an inch apart.
Macaroons contain no leavening and won't spread. Gently pinch the tops with your fingers to form slight pyramids; the jagged edges will toast beautifully.
- 06
Bake for 20 to 25 minutes, rotating the pans halfway through, until the edges and spiky tips turn a deep, golden brown.
The body of the cookie should remain relatively pale and creamy.
- 07
Remove from the oven and let the macaroons cool completely on the baking sheet.
If you try to move them while they are still hot, they will crumble.
- 08
Melt the dark chocolate, grasp each cooled macaroon by its toasted tip, and dip the flat bottom into the chocolate to coat about 1/4-inch up the sides.
Let the excess drip off, return them to the parchment paper, and refrigerate for 10 to 15 minutes just until the chocolate sets into a firm, snappy shell.
Notes
Adjust the sugar if using heavily sweetened supermarket coconut.
Drop the sugar to 1/2 cup to maintain the right balance.
Pulse the coconut in a food processor for a tighter, fudgier chew.
Running the flakes through the processor for 60 seconds before mixing closely mimics the commercial macaroon paste of old-school bakeries.
Store in an airtight container at room temperature for up to a week.
They actually get chewier and better on day two, or they can be frozen for up to 3 months.