Chocolate Dipped Coconut Macaroons

Bounty bars are all very well, but the brown edges you get on a homemade coconut macaroon wins every time! Which is exactly what I baked this week for my work colleagues. The recipe is based on a Cooks Illustrated recipe (subscription required), but I couldn’t find shredded coconut or corn syrup, so I just used more desiccated coconut and finished up a bottle of maple syrup.

  • 160ml coconut cream
  • 1 tbsp maple syrup
  • 2 egg whites
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 3 cups desiccated coconut
  • 100g dark chocolate

Basically everything except the chocolate goes in the mixer and gets mixed together. This gets chilled for 15minutes before being put on a lined baking tray and shaped into… erm… pyramids with a flat top I guess. Make sure they have refined edges as these colour nicely.

IMG_1443These get backed for 16 minutes, turning half way through. They should be nicely crisped up and brown on the edges.

IMG_1444Transfer to a cooling rack to fully cool.

Melt and temper the chocolate so it’ll be nice and crisp when it sets (microwave 2/3 of it until it melts, then melt the rest of the chocolate into it while stirring, then give it a final 30s blast in the microwave before using — I did’t bother with the IR thermometer this time).

Carefully dip each macaroon in the chocolate, transfer to a lined baking tray, and pop in the fridge to set.

IMG_1445They tasted very nice… but they weren’t quite what we expected. Maybe it needed the shredded coconut…

I was, however, very happy with the tempered chocolate. Although I must write down the temperatures I need to know so I don’t have to worry about trying to find them in the future.

Finally I wasn’t so good with measuring the chocolate out. Some of the early ones had a deep thick covering, while later ones just had a thin spread on the base.



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