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.
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.
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.