Sign in to follow this  
Followers 0

Suggested Recipe: Triple Coconut Macaroons

1 post in this topic

Triple Coconut Macaroons

From: Inside America’s Test Kitchen, previously published in Cook’s Illustrated magazine

Makes: about 4 dozen cookies (usually much fewer for me–maybe 2-3 dozen)


1 c. cream of coconut - this means a whole can because it weighs a lot more than water. Please shake it first.

2 T. light corn syrup

4 large egg whites (beaten until they form peaks)

2 t. vanilla

1/2 t. salt

3 c. (8oz) unsweetened, shredded, dried coconut

3 c (8oz) sweetened flaked or shredded coconut

10 oz good semi-sweet chocolate, for dipping

1) Adjust oven racks to upper-middle and lower-middle and preheat oven to 375 F. Line two baking sheets with parchment and lightly spray with non-stick spray


2) Fold together cream of coconut, beaten egg whites, corn syrup, vanilla, and salt in a small bowl; set aside. Combine the unsweetened and sweetened coconut in small bowl; toss together, breaking up clumps. Pour liquid into coconut and mix with a rubber spatula until coated. Chill for 15 minutes.


3) Drop heaping tablespoons of batter onto parchment (or shape them into haystacks, pyramids or cubes with your fingers). Bake until light golden brown, about 15 minutes, rotating racks. Another option is to use an old-fashioned plastic coffee scoop (from the days when coffee came ground and in a can). or a small scoop. This is nice as it gives an even shape and the batter won’t stick to your fingers. If you use a scoop, you may have to increase the baking time by as much as ten minutes.


Check the cookies during baking tas they should be golden brown. Please don’t turn them into rocks. Posted Image


4) Cool cookies until slightly set, remove to wire rack.


5) The macaroons are great without chocolate, but you may want to dip some of them. Keep the cookies on the wire rack and put a sheet of waxed paper on the counter underneath the rack as it will help the cleaning process. Melt the chocolate in a double boiler. The original recipe says to dip the bottom of the cookie, but that is annoying. It’s much nicer to pour chocolate evenly over one half of the top of each cookie to be candified, and let melted chocolate set.


The original recipe says to let it set in the refrigerator but this is highly impractical, unless you have a walk in refrigerator with nothing else in it.


Note – I double the recipe but only use the 10oz for dipping. That means that there are half with no chocolate. It also means I need an enormous mixing bowl to make the batter. This turns out to be a large and deep pan.



Click here to rate or see more info on the recipe

1 person likes this

Share this post

Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
Sign in to follow this  
Followers 0