Coconut Macaroons - 2 Ways
Coconut Macaroons - 2
Ways
Makes approximately 20 cookies per recipe
In a quest to explore baked deliciousness across cultures around the globe, the next step on our journey on Moni Loves to Bake™ are Macaroons. To clarify, these are the heaping coconut cookies, not the exquisite French Macarons. One day I will have the courage to take on that challenge, but for today we’re talking sweetened coconut and lots of it. I love these little gems. They’re so unassuming, sweet without being overtly sweet, chewy, and satisfying.
The recipes I created are not kosher for Passover. However, the Chocolate Chip & Sprinkles Macaroons can be made kosher by using certified kosher ingredients. I was able to find kosher sweetened coconut online.
I was inspired by recipes from the Food Network Girl Meets Farm by Molly Yeh and the Food Network Kitchen from Food Network Magazine for Rum Raisin Macaroons (both links included below). I loved the fun idea of using sprinkles and chocolate, and I was looking for a non-traditional liqueur-based version as well. For the liqueur I used Kahlua in place of the rum and used chocolate chips instead of raisins. I also changed the shape from pyramids to rounded domes for both.
I found baking one tray of cookies at a time yielded the best results (at least in my oven). When I had a 2nd tray on the lower rack the cookies took longer to set up. Once they were moved to the top rack they came together quickly, but the result was not as pretty.
*The directions for making these 2 recipes are virtually identical, aside from the ingredients.
Chocolate Chip & Sprinkles Macaroons
Ingredients:
- 3 large egg whites (cold is fine)
- ½ cup (78 g) granulated sugar
- 1 cup (190 g) chocolate chips
- 1/8 tsp salt
- ¼ tsp vanilla extract
- ¼ cup sprinkles
- 14 ounces sweetened shredded coconut
- Large mixing bowl
- Food scale or measuring cups (wet and dry)
- Whisk
- Measuring spoons
- Large mixing spoon
- Baking sheets
- Parchment paper
- Spatula
- Cooling racks
Directions:
Preheat the oven to 325°
and move the oven rack to the middle position.
Line 2 baking sheets with parchment paper.
In a large bowl, briefly whisk
together the egg whites until they get a bit foamy. Add the sugar, chocolate chips, Kahlua, salt,
and vanilla and mix together. Add the
coconut and stir together until combined.
Place heaping tablespoons full of batter onto the baking sheets (I used a small cookie scoop which was overflowing) and space about 1” – 1 ½” apart. The mixture is loose and will come part a bit on the baking sheets. Use your hands to form into domes. Bake until they start to turn brown, about 25-27 minutes. Remove from the oven and add your second tray. Allow to cool for 15 minutes before moving to a cooling rack.
Store in an airtight container. I recommend using wax paper under the cookies to prevent them from sticking to each other, especially if you are stacking them.
Kahlua & Chocolate Chip Macaroons
Ingredients:
- 3 large egg whites (cold is fine)
- ½ cup (78 g) granulated sugar
- 2/3 cup (138 g) semi-sweet chocolate chips
- ¼ cup Kahlua
- 1/8 tsp salt
- ¼ tsp vanilla extract
- 14 ounces sweetened shredded coconut
- Large mixing bowl
- Food scale or measuring cups (wet and dry)
- Whisk
- Measuring spoons
- Large mixing spoon
- Baking sheets
- Parchment paper
- Spatula
- Cooling racks
Directions:
Preheat the oven to 325° and move the oven rack to the
middle position. Line 2 baking sheets
with parchment paper.
In a large bowl, briefly whisk together the egg whites until they get a bit foamy. Add the sugar, chocolate chips, Kahlua, salt, and vanilla and mix together. Add the coconut and stir together until combined.
Place heaping tablespoons full of batter onto the baking sheets (I used a small cookie scoop which was overflowing) and space about 1” – 1 ½” apart. The mixture is loose and will come part a bit on the baking sheets. Use your hands to form into domes. Bake until they start to turn brown, about 25-27 minutes. Remove from the oven and add your second tray. Allow to cool for 15 minutes before moving to a cooling rack.
Store in an airtight container. I recommend using wax paper under the cookies to prevent them from sticking to each other, especially if you are stacking them.
Enjoy!!!
Comments
Post a Comment