These sweet and chewy coconut macaroons are perfect for any time of the day including a Passover treat!
Do you ever bite into some types of food and your brain jumps into memory overdrive? That’s how I felt when I bit into these Coconut Macaroons. Thanks to my friend the queen of french pastry Jill Colonna, I was able to recreate these super-coconutty bites from her latest book.
You might know Jill from her first book, Mad About Macarons, an awesome baking guide for those little chewy circles that can bring so much kitchen angst. I’ve never met Jill in person, we have one of those virtual relationships but I’m pretty sure she’s real because she just released another book and the internet never lies, right!
Jill’s latest book is called Teatime in Paris and this time, it’s packed with easy french desserts. Maybe you’re seeing a theme here with Jill and France, that’s because she’s lived there for many years and knows every patisserie Paris has to offer.
The book has so many rich and creamy recipes that I wanted to make, but when I saw the coconut macaroons I bookmarked them. The reason? One of my very first bakery jobs was to stand with an ice cream scoop in hand, and a giant mixing bowl full of macaroon mix beside me. I used to scoop until I had blisters from pressing the scoop handle a gazillion times. I scooped like an Olympian, I should have a medal.
You only need four main ingredients to make these coconut macaroons.
- Egg whites.
Tips for making your macaroons.
- Mix together until the mixture is moist and packs like a snowball. Grab that scoop and place the dollops on a sheet pan. As they bake they’ll turn golden with a crispy top and chewy edges.
- You could easily just roll them in your hand but the scoop will give you a more uniformed and even look.
- Toppings could be optional, but chocolate seems to be traditional. I played around with some dark and white chocolate, I even dusted them with powdered sugar and cocoa powder just to be fancy.
- Serve these with some fresh coffee or just eat them as they are!
Using the correct kind of coconut.
You can find shredded coconut and desiccated coconut in most stores. The difference is, desiccated will be drier in comparison to shredded coconut which will still have some moisture to it. You’ll want to choose sweetened shredded for these macaroons. Flaked is also another variety but won’t work due to its size.
Coconut Macaroons and Teatime In Paris
- 90 g sugar
- 1 tablespoon honey
- 125 g shredded coconut
- 2 egg whites
- Chocolate fro dipping or drizzling over the top of the macaroons
- Preheat the oven to 360 degrees F.
- In a double boiler, heat the sugar and the honey in a bowl until the sugar has melted and looks like sand.
- Take the bowl from the heat and add the coconut and egg whites.
- Mix well until the mixture has come together.
- Line a baking tray with parchment and place scoops of the mixture onto the tray.
- Place the tray into the oven and bake for about 12-15 minutes and golden on the surface.
- Let cool for 10 minutes before transferring the macaroons on a wire rack to cool.
- Melt some chocolate and either dip some of the macaroon into it or drizzle over the surface.
- Store in a sealed container.