I just want to go on the record and say I hate coconut. And this includes anything with coconut in it. Almond Joy candy bars. Coconut Cream Chocolates. Just not for me.
Now fresh coconut is another story but how often do you really eat fresh coconut unless you are on a Caribbean Island. LOL
I love to bake and it would never have crossed my mind to ever make Coconut Macaroons. Until now!
I took a baking class at Kitchen Window in Minneapolis to learn how to make French Macaroons. Fabulous! Since it was a holiday baking class they also taught us how to make a few other classics of which Coconut Macaroons was one of them. I thought okay, I will make them in class and never make them again. I WAS SO WRONG.
The secret is the coconut. Don’t use the sweetened shredded stuff you find in grocery stores that’s all sugar coated and doesn’t actually taste like fresh coconut. Use real Unsweetened Coconut Flakes or Chips. I used the Chips which are bigger and I think creamier.
I bought my chips online as I couldn’t find them even in the premium high end grocery stores. I bought dried chips and also Organic. FYI…..they make a super healthy snack.
Here is the recipe:
- 8 ounces Butter, unsalted
- 1 pound Sugar, granulated
- 6 eggs
- 18 ounces coconut flakes, unsweetened
- Dark coating chocolate, melted (optional)
- Place the butter and sugar in a sauce pan and heat to 150 degrees F while stirring constantly. Remove from the heat and beat in eggs a few at a time. Stir in Coconut.
- Return to the stove and cook, stirring constantly, until the mixture pulls away from the sides of the plan (this happens around the 170 degree F range).
- Let the batter cool to room temperature. (I googled this and room temp is around 70 degrees).
- Scoop the batter onto the baking mat, using an ice cream scoop.
- Bake at 350 degrees F for approximately 15 minutes.
- Brush simple syrup over the cookies as soon as they come out of oven. (See Simple Syrup recipe below).
- If you would like to add chocolate to your macaroons, wait until the cookies have completely cooked, dip half of each cookie in chocolate and return to the baking mat to set.
Equal parts sugar and water, brought to a boil and allowed to cool. Could be infused with a flavor as well.
- I used chips not flakes
- I would not advise using an ice cream scoop. The cookies would be huge and they are so rich. I used the smallest cookie dough scoop from Pampered Chef.
- I made a double batch so with the smaller scoop I ended up with 150 cookies!! A single batch next time will be best. 🙂
- If you press them together when forming them it will help in them not falling apart and being so fragile.
- I baked mine 12-13 minutes. Watch your oven because if it runs hot the cookies may burn.
*Recipe by Kitchen Window~3001 Hennepin Ave Minneapolis, MN ~ www.KitchenWindow.com
If you like Coconut you will love these!! If you hate Coconut like me I think you will LOVE these!