Coconut Macaroons with chocolate ganache
I love coconut macaroons. I always forget how easy they are to make until I set out to make them. For a while, I had trouble finding unsweetened coconut flakes, which a lot of the macaroon recipes I came across were asking for. Then recently, a reader emailed me a tip about checking for unsweetened coconut on amazon. Through Amazon I found Bob's Red Mill Unsweetened Shredded Coconut and Let's Do Organic Shredded, Unsweetened Coconut. I ended up choosing the Let's Do Organic because it came in smaller packages, so I wouldn't have to store a big bag in the freezer once I opened it.
So my coconut flakes arrived a few weeks ago, and then I never seemed to have time to make the macaroons. This weekend I made myself make them and I'm glad I did. They were so easy to make. And I loved how pretty they came out.
Lately I've been a bit obsessed with chocolate ganache and have been wanting to put it on everything. So i decided to put it on my macaroons. Though I really liked the macaroons and how they looked even without the ganache. But my ganache was already made while the macaroons were baking, so I had to use it. I didn't want to dip them in the ganache. I just wanted to do a drizzle.
I thought a drizzle would be simple. But apparently it was harder than I thought! I used a spoon and I was getting large, inconsistent clumps that were much more than just a drizzle. Next time, I'll try using a pastry bag. This time, I ended up just putting a little chocolate on the tip of a small spoon and kind of half painting the drizzle on.
The macaroons came out great. Sweet, coconuty, slightly chewy. They taste good with and without the chocolate.
Coconut Macaroons with Chocolate Ganache (adapted from recipe found on Use Real Butter)
3/4 cup (175g) sugar
2 1/2 cups (165g) unsweetened, shredded coconut
2 large egg whites
1 tsp vanilla extract
1. Preheat oven to 325°F. Set parchment paper on a large
2. Mix all ingredients together by hand in a large bowl. Wash hands off.
3. Use a tablespoon, or by hand, scoop and pack dough and put dough
on parchment paper with an inch of spacing between each cookie.
16 minutes, rotating the baking sheet after 8 minutes, until golden
brown. Cool on a wire rack. When cooled, dip the tops of the macaroons
into chocolate glaze or drizzle glaze on the macaroons
4 oz bittersweet chocolate
1/2 cup heavy
Directions: Chop chocolate into small pieces and put in a large bowl. Heat heavy cream on stove until it is about to boil. Then pout heavy cream over chocolate and stir until it mixes thoroughly and becomes a thick, smooth ganache. Let ganache cool slightly before using.