I’m often asked about the difference between Parisian macarons and American-style macaroons like these. While both are made with egg whites, the European version, which originated in Italy, uses almonds, whereas the American version uses coconut. There's some debate about why the American ones feature coconut; one theory is that European immigrants in the United States couldn't obtain or afford almonds, so they substituted coconut.
Another theory is that European companies, wanting to ship their macarons over long distances, used coconut instead of perishable nuts. Some people credit Franklin Baker,an American flour miller, who found shredded coconut to be more interesting and less expensive than nuts.
Regardless of their origin, I enjoy all kinds of macaroons… or macarons.
The French make coconut cookies known as Congolais or Rochers à la noix de coco, often simply called Rochers coco or coconut "rocks." Although I haven't seen them dipped in chocolate at any French bakery, there's no reason why they couldn't be.I've refined this recipe over the years and tested it with different flour alternatives, which are mentioned in the headnote of the recipe. Each variation has turned out great. You can also choose to skip dipping the bottoms in bittersweet chocolate if you prefer. However you decide to make them, I hope they become one of your favorite cookies too.
Ingredients of Coconut Chocolate Macaroon
- 4largeegg whites
- 1 1/4cups (250g)sugar
- 1/4teaspoonsalt
- 1tablespoonhoney
- 2 1/2cups (200g)unsweetened shredded coconut, (see note)
- 1/4cup (35g)flour
- 1/2teaspoonvanilla extract or vanilla bean paste
- 3ounces (90g)bittersweet or semisweet chocolate, chopped
- In a large skillet or wide saucepan, mix together the egg whites, sugar, salt, and honey.
- 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.
- 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.
- When ready to bake, line a baking sheet with parchment paper or silicone baking mat and preheat the oven to 350º F (180ºC).
- 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.
- 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.
Tips:
Unsweetened shredded coconut can be found in most natural food stores or online. While I haven't tested this recipe with flaked coconut, if that's what you have, simply pulse it in a food processor a few times until finely shredded.
Storage:
Keep the baked macaroons fresh for up to three or four days in an airtight container. If you've dipped them in chocolate, store them in a cool place. You can refrigerate the dough for up to a week or freeze it for at least two months.
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