If you are a coconut lover, you’ll want to make these moist, chewy macaroons all the time. Crisp on the outside and pillowy within, they take only a few minutes to put together and keep extremely well. Their perfect texture comes from fluffy sweetened coconut for softness and crunchier unsweetened coconut for more chewiness. Coconut flour, ubiquitous now because of gluten-free baking, is very absorbent and works beautifully to absorb the extra liquid that would otherwise run out of the macaroon, but matzo cake meal can be used during Passover and all-purpose flour any other time of year. Just double check that whatever you use is kosher for Passover.
- Serves: 18 persons
- 3large egg whites
- ¼teaspoon kosher salt
- ¾cup/151 grams granulated sugar
- 1tablespoon plus 1/2 teaspoon melted virgin coconut oil or neutral oil, like safflower or grapeseed
- ½teaspoon pure vanilla extract or seeds from 1/2 vanilla bean (see Tips)
- 1 ½cups/128 grams sweetened flaked coconut (see Tips)
- 1 ½cups/128 grams shredded unsweetened coconut
- 2tablespoons coconut flour, matzo cake meal or all-purpose flour (see Tips)
- 4ounces/113.5 grams bittersweet chocolate, chopped
- Flaky salt, for sprinkling (optional)
Step 1Position racks in the top and bottom of the oven and heat oven to 325 degrees. Line two baking sheets with parchment paper.
Step 2In a medium bowl, whisk egg whites, salt and sugar until creamy, thick and white. Whisk in 1 tablespoon of the oil and the vanilla.
Step 3Fold in the flaked and shredded coconut and the flour, mixing well so the coconut is evenly moistened. At this point, the macaroons can be baked, but you can also refrigerate the mixture in an airtight container for up to 2 days.
Step 4Use a small 1-ounce cookie scoop to portion the coconut mixture (about 2 tablespoons per macaroon) and squeeze together in a ball. Space a few inches apart on the prepared sheets and rough up the texture a little with your fingers.
Step 5Bake, switching the pans from back to front and top to bottom, until golden on the bottom and toasty all over, 16 to 21 minutes. Let cool on baking sheets for a few minutes, then transfer the macaroons to a cooling rack close together. Set the rack over one of the baking sheets (keep the parchment on) to catch chocolate drips during drizzling. Cool the macaroons completely.
Step 6Melt the chocolate with the remaining 1/2 teaspoon oil in a small saucepan over low heat and stir well. Drizzle the macaroons with the chocolate. Let the chocolate set a little in a cool place or in the refrigerator before topping with flaky salt. The macaroons can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 1 month.