Ok, I’m finally getting on board with the TBT trend, which, if you aren’t Hip and Cool like me (Ha!), means “Throw-Back Thursday”. I’m celebrating by re-sharing my most-requested recipe, Chocolate Dipped Coconut Macaroons, and I’m also sharing the first time it was even requested, which, coincidentally, was the first time I ever shared them with anyone outside our home.
But the very first time I made these delicious mounds of coconut and smooth, luscious dark chocolate, I was talking to my then 6- and 8-year-old daughters about our decision to send them to a new school for 1st and 3rd Grades. While my Chocolate Dipped Coconut Macaroons were baking in the oven, I asked what questions they had about this move. Rather than ask directly, they retreated to the kitchen table, and huddled together, big sister writing the questions they each had about this big move right on the paper where this recipe is written.
The questions they asked were kind of shocking to my (then) working-mom sensibilities. Do you think they were curious about the strength of the academic programs, about whether there would be music and drama, whether they would be able to make friends? It turns out, none of these items were on their list. Rather, “How many recesses a day?” (“We will ask,” I wrote in reply.) Also, “Can we wear our spring dresses?” (“Some days, yes.”) and, “Will our baby brother get to go?” (“When he’s 5.”) For me, this was a lesson in perspective, to get me out of my own head and understand their needs. Isn’t this a lesson we all need occasionally!
Interestingly, I later made these cookies for our new school’s staff meeting. The next day, an email arrived – “Especially good were the coconut macaroons. Whoever made those, would you be willing to share the recipe?” Of course! Here it is!
Now I treasure my question-covered recipe as much as I treasure these fabulous Macaroons! Reading the recipe makes me appreciate the lesson to get out of my own “stuff” and to remember what’s really important. And it reminds me how a simple recipe can bring together people in ways you don’t imagine.
Chocolate-Dipped Coconut Macaroons
The best Coconut Macaroons ever – crunchy on the outside, tender and coconutty inside and enrobed in dark chocolate – simply heavenly! This recipe is adapted from a recipe found in Gourmet Magazine, as seen on Epicurious.com.
- Prep Time: 15 mins.
- Cook Time: 32 mins.
- Total Time: 47 minutes
- Yield: 45 Macaroons 1x
- Category: Cookies
- Method: Baking
- 9 Large Egg Whites
- 2 1/3 c Granulated sugar
- 1 1/2 t Salt
- 1 T Natural Vanilla Extract
- 1–14 0z. Bag Sweetened, Flaked Coconut (5 1/3 cups)
- 3/4 c AP flour
- 12–16 oz. Fine-quality Bittersweet Chocolate
- In a 3-quart saucepan, stir together the egg whites, sugar, salt, vanilla and coconut, until well-mixed. Then sift in the flour, and stir again. Over moderate heat, cook 5 minutes, stirring constantly. Increase heat to medium-high, and continue to stir until mixture thickens and begins to pull away from the sides and bottom of the pan, about 3-5 minutes more.
- Transfer thickened mixture to a bowl, cool slightly. Cover its surface with plastic wrap, and chill until the mixture is just cold. This takes quite a while, maybe a couple of hours. (I admit I usually wait 45-60 minutes, and scoop and bake lukewarm macaroon with no problem (!).
- Preheat oven to 300F. Using a 1/2 oz (1 Tablespoon or 15ml) scoop, scoop the dough onto a buttered or parchment-lined baking sheet, leaving 2 inches between scoops. Bake until golden. In my (convection) oven, this took 32 minutes. In a conventional oven, they may be golden around 25 minutes. Transfer to a cooling rack.
- When macaroons are cool, chop the chocolate. Set a metal or glass bowl over a pan of simmering water, and melt the chocolate, stirring occasionally, until smooth. Dip the macaroons into the melted chocolate, one at a time, coating them halfway. Transfer the dipped macaroons to a parchment- or foil-lined tray. Refrigerate until the chocolate is set.
These Macaroons keep in an airtight container in the refrigerator for a week or so. If kept in the freezer, they will last longer, just be sure to take them out 30 minutes prior to serving.
- Serving Size: 1 Macaroon
- Calories: 100