Please send help.
And take these macaroons away.
I’ve had one clutched in my hand every hour since they emerged from the oven.
I never knew macaroons were this easy to make.
Nor did I realize they were this delicious.
The few times I’ve eaten them they’ve always been quite oily. I have no problem using oil but dislike when baked goods themselves are oily.
The crunchy outer layer and soft center is what gets me.
Or is it the lemon zest?
Or is it the second batch we dipped in chocolate [sans lemon]?
Maybe it’s all three of those things…
Coconut Macaroons [yields ~18 macaroons] adapted from Alton Brown
- 2 large egg whites
- 2 1/2c unsweetened shredded coconut
- 1/4c maple syrup or honey
- 1/2c almond meal*
- 1/2T vanilla extract
- 1/4t salt
- 1/4t + 1/8t almond extract
- 2T lemon zest
- Preheat your oven to 350* and line a baking sheet with parchment paper.
- Beat the egg whites [with your whisk attachment] until fluffy. ~5min
- Beat in the maple syrup for another 3-4min.
- Fold in the coconut, almond meal, vanilla extract, almond extract, lemon zest [if using], and salt. *If planning to dip in chocolate, leave out the lemon zest.
- Gather about 3T of the mixture and squeeze between one hand and then the other hand, passing back and forth until tightly packed.
- Shape into a ball and place on the baking sheet about 1-2” apart.
- Bake for 17-20min until light golden brown.
- Set your oven to broil on low and broil on the top rack for 1-2min until golden brown. Be careful as they will burn quickly!
- Let cool fully before dipping in chocolate.
notes: If you don’t have almond meal, you can grind almonds until light and flour like. You can most likely sub in 1/2c shredded coconut if you don’t have almond meal or almonds to make it. I’m not sure if they need to be refrigerated, but I’ve kept mine stored in a sealed container in the fridge.
Chocolate Dipped Macaroons
- 1/2c dark chocolate chips
- 1/2T extra virgin coconut oil [opt]
- Melt the chocolate and oil using a double boiler or in 30 second increments in the microwave.
- Stir frequently until smooth.
- Dip and/or drizzle the macaroons with the melted chocolate, place on a parchment lined plate or pan, and let set in the freezer. ~20-30min
notes: The coconut oil creates an even smoother texture to the chocolate and helps it harden when placed in the freezer to set. However, it is optional. Do not sub in another type of oil in it’s place.
If you’ve never had a macaroon don’t expect a cookie-like texture. It’s solid packed coconut through + through.
Solid packed coconutty goodness.