When you need a treat that's quick to put together with minimal, unfussy ingredients, that pairs equally well with a glass of wine or a bottle of milk, these macaroons are the answer. This is the ultimate dump and stir dessert with glorious results. Chewy, sweet coconut nibbles made extra delicious with chocolate.
You can use either dark, milk or white chocolate to dip the macaroons in. You can pretty up the coconut batter with a few tiny drops of food coloring. You can shape it however you want. Really, you just can't go wrong with this one.
Ingredients:
1/2 cup egg whites
1/4 t salt
1 T honey
1/2t vanilla extract
250g / 1.25C sugar
175g / 2.5C shredded unsweetened coconut35g / 0.25C all purpose flour
50g dark, milk or white chocolate, chopped
Measure out the egg whites, salt, honey and vanilla extract into a medium sized saucepan.
Place the pan on the weighing scale and measure out the sugar, coconut and flour directly into the pan.
Stir it all together with a rubber spatula. The mixture will be thick and barely come together.
Place the pan on a medium flame and cook, stirring occasionally, till the sugar melts, bubbles a bit around the sides and eventually dries out a little on the bottom of the pan. When you see a thin film of batter sticking to parts of the pan, it's ready.
Turn off the flame and scrape the coconut batter from the pan into a small bowl.
Preheat the oven to 350F and line a baking tray with Silpat or parchment paper.
Use a small ice cream scoop to portion and shape the coconut batter onto the baking tray. You can place them fairly close because they do not expand much at all during baking.
Bake for 10-12 minutes till the tops are deep golden. Remove from the oven and cool completely.
Melt the chocolate in a small bowl in the microwave. Dip the bottoms of the macaroons in the chocolate and place on a parchment lined plate to set.
Book: Ready for Dessert / David Lebovitz
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