Sharing Secrets For The Perfect Coconut Macaroon

I have been a Pastry Chef for 20 years, and the last 5 years have been primarily dedicated to developing absolutely delicious cookie recipes for the company I currently run. One of the most difficult cookies to make correctly is the coconut macaroon. I have seen so many different recipes that use everything from condensed milk to coconut milk for moisture. A few key principles that I have learned over the years will allow you to consistently make some of the most delicious macaroons you have ever tasted.

I love coconut…always have. Research now shows that coconut meat and coconut milk is now considered a superfood. This is primarily due to the  naturally occurring antibacterial properties directly related to the lauric acid found in the fruit itself. That’s great news for me because I now have even more reasons to enjoy it…

First, you have to ask yourself what makes a great coconut macaroon?

Well, if you ask me, a great coconut macaroon should be slightly crispy on the outside and soft, creamy and buttery on the inside and not overly sweet. Most macaroons will be this way when they are first baked, but once stored in a sealed container, they will soften up.

You can make this recipe and bake right away if you need to, but you can also pre-scoop it and store it in the refrigerator for a few days and bake them as needed.

I gathered up a few important points that you really need to keep in mind when making coconut macaroons:

• NEVER use sweetened, flaked coconut in your macaroons…this stuff has such a funny aftertaste. I just don’t know what preservatives they are using to keep it soft that creates such a terrible taste…plus you don’t need the extra sugar that is added.
• ALWAYS use dried, dessicated coconut. There are different grades of coarseness, so use something that is in the middle. I use the food processor to grind the coconut and the sugar together a little, so that I can control how finely the coconut becomes. I have found that recipes that use very finely ground coconut (sometimes called coconut powder) becomes too mealy and falls apart easily when you bite into it.
• NEVER use an Italian meringue (cooked sugar meringue) for the coconut macaroon, always use a French meringue since the product will be baked.
• Coconut items require a good bit of sugar…so no diet recipes here. If you do not use enough sugar, coconut products tend to taste soapy.
• ALWAYS use a good quality coconut extract to enhance the flavor of the cookie…the ground coconut is just not enough for a good flavor. I also add a little vanilla.

I guarantee that once you have tried these, they will become a regular part of your baking schedule and your friends and family will swoon.

Coconut Macaroons (makes about 21-2oz cookies or about 5 dozen small scoop cookies)
22 oz dessicated coconut
9 oz granulated sugar

3.5 oz butter or margarine, partly melted
.1 oz vanilla (1 teaspoon)
.1 oz coconut extract (1 teaspoon)
.5 oz corn syrup

5 oz whites (about 5)
5 oz granulated sugar

Add all of the coconut to your food processor along with half of the 9 oz of granulated sugar. Process this together until the coconut is well incorporated with the sugar and begins to move around in the bowl slowly. This is telling you that the coconut oil is being squeezed out of the product and will also help with added moisture.  Once it has processed put into a medium sized bowl and then add the remaining half of the granulated sugar. Add the butter (or margarine) to a microwave safe container and heat gently until the butter is slightly melted. Add the corn syrup, vanilla and coconut extract to this and then add to the coconut. Using a rubber spatula, work all of the ingredients into the coconut.

Next, you need to make a French meringue. If you have never made it before, I have a great tutorial which will not only teach you how to make it but will also tell you all of the correct applications for French meringue.

In a clean bowl, add you egg whites with a pinch of salt (if they are freshly separated whites), and begin whipping. They will begin to get very foamy, and as they become fluffier, add half of the 5 oz of sugar and let it continue whipping. Once it has become very fluffy, add the other half of the sugar and allow it to beat until it gets to soft peaks, which will take just a minute or two. DO NOT OVER BEAT or sugar will get very shiny and very stiff.

Immediately fold the whites into the coconut mixture and make sure that all of the whites are incorporated before you begin scooping out your dough.

Bake for approximately 8-12 minutes at 350°F or until golden brown. Allow to completely cool and drizzle with chocolate if you like. Stored properly in a sealed container these will remain fresh for 3 days.