The original recipe came from Sunset Cookies (Lane Publishing Menlo Park, CA) published back in 1985 and surprisingly is still available at Amazon. Although mine is now quite worn and nearly in tatters, the easy-to-follow pages of this paperback have given me the foundation for all the cookies, pies, tarts, and bars that I bake today. Over the years I’ve adapted each recipe (as I did this one) to suit my taste. Another favorite from this book is their Chocolate Eclairs —but that’s for another post!
These Macaroons are right up my alley. A medium-firm exterior from the chocolate coating but soft and chewy on the inside. I bumped up the flavor with the addition of almond meal and almond extract. The combination of coconut and almond is a nice one. The dark chocolate coating was not part of the original recipe, but I highly recommend you add this step. These little gems taste just great as they are, but who wouldn’t want a sweet treat dipped in chocolate? I happened to be out of said dark chocolate today (blasphemy!) so had to use milk chocolate instead….hasn’t stopped me from eating them though ;>)
Coconut Almond Macaroons
1 & 1/2 cups dessicated coconut (I like Kara brand, find on-line or Asian market)
1/2 cup sweetened shredded coconut
1 cup almond meal (put skin-free slivered almonds in a clean spice grinder and whiz until a fine meal)
4 egg whites
2/3 cup caster sugar
1/4 teaspoon fine sea salt
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup all- purpose flour
1/2 pound dark chocolate, melted (semi-sweet or milk will work too)
Preheat oven to 325F
Combine both types of coconut and almond meal in a medium bowl; set aside.
In a large mixing bowl of a stand mixer, beat egg whites until frothy & foamy. Add vanilla and almond extracts, sugar & salt. Mix well.
Gradually add flour and mix again just until incorporated, do not over-beat.
Remove bowl from mixer and scrape down sides. Add coconut mixture by hand and stir to combine.
Set aside for 5-7 minutes to rest.
Use an ice cream scoop to portion onto lined baking sheet.
For small sized portions, bake 18-19 minutes. For a large size macaroon, bake 20-22 minutes. Do not brown.
Cool on a wire rack then dip one side of macaroon into melted chocolate. Yields 12 large or 18-20 small.
I like to use an oval ice cream scoop to shape them if I’m making large ones. Otherwise, use a small scoop (1 & 1/4 size in diameter) for nice little round drops.