Decadent Triple Coconut Macaroons with Chocolate Drizzle
Indulge in a delightful treat with these Decadent Triple Coconut Macaroons, a recipe adapted from Cook's Illustrated. These macaroons combine three forms of coconut – shredded, flaked, and desiccated – blended with sweetened cream of coconut for a rich, creamy texture. With a hint of vanilla and a touch of light corn syrup, these cookies are both chewy and satisfying. For an extra layer of flavor, they are finished with a luscious chocolate dip. Perfect for holiday gatherings or as a sweet snack, these macaroons are sure to impress. Remember, the key to success lies in thoroughly mixing your cream of coconut and choosing the right type of coconut to achieve the best texture. Serve them fresh from the oven or chilled with the chocolate set for a truly decadent experience.
N/A
Servings
138
Calories
8
Ingredients
Ingredients
Cream of coconut
1 cup (Use sweetened cream of coconut, ensuring it is well mixed.)
Light corn syrup
2 tablespoons (No preparation needed.)
Egg whites
4 large (Separate yolks from whites, use only the whites.)
Vanilla extract
2 teaspoons (No preparation needed.)
Salt
1/2 teaspoon (No preparation needed.)
Unsweetened shredded desiccated coconut
3 cups (No preparation needed.)
Sweetened flaked coconut
3 cups (about 8 ounces) (No preparation needed.)
Semisweet chocolate
10 ounces, chopped (optional) (Chop into small pieces for melting.)
Instructions
1
Preheat your oven to 375°F (190°C) and adjust the oven racks to the upper-middle and lower-middle positions. Line two baking sheets with parchment paper and lightly spray with nonstick cooking spray.
2
In a small bowl, whisk together the cream of coconut, light corn syrup, egg whites, vanilla extract, and salt until fully combined. Set aside.
3
In a large mixing bowl, combine the unsweetened shredded desiccated coconut and sweetened flaked coconut. Toss well, breaking apart any clumps using your fingertips for an even mix.
4
Pour the liquid ingredients into the bowl of coconut and mix gently using a rubber spatula until the mixture is uniformly moist. Chill the dough in the refrigerator for 15 minutes to help firm it up.
5
Once chilled, use heaping tablespoons of the mixture to drop onto the prepared baking sheets, leaving about 1 inch of space between each mound. Shape the macaroons into loose haystacks with wet fingertips to ensure they hold their shape.
6
Bake the cookies for about 15 minutes, or until they are light golden brown. Be sure to rotate the sheets halfway through baking by turning them front to back and switching their positions in the oven.
7
Once baked, allow the macaroons to cool on the baking sheets for about 2 minutes before carefully transferring them to a wire rack to cool completely.
8
To make the chocolate dip, first cool the macaroons to room temperature, which should take about 30 minutes.
9
Melt 8 ounces of the semisweet chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth. Alternatively, melt the chocolate in the microwave at 50% power, stopping to stir every 1-2 minutes until fully melted.
10
Once melted, remove from heat and stir in the remaining 2 ounces of chopped chocolate until smooth and glossy.
11
To dip the macaroons, hold each cookie by its pointed top and dip the bottom and about half an inch up the sides into the melted chocolate. Use your finger to scrape off any excess chocolate.
12
Place the dipped macaroons back onto the parchment-lined baking sheets. Refrigerate them for about 15 minutes, or until the chocolate coating is set.
Nutrition Information
5g
Fat
21g
Carbs
1.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Triple Coconut Macaroons?
They are a rich and creamy treat made with three types of coconut and dipped in melted semisweet chocolate.
Which three forms of coconut are used in this recipe?
The recipe uses sweetened cream of coconut, unsweetened shredded desiccated coconut, and sweetened flaked coconut.
What is the recommended oven temperature?
The oven should be preheated to 375°F (190°C).
How should I prepare the baking sheets?
Line two baking sheets with parchment paper and lightly spray them with nonstick cooking spray.
What liquid ingredients are whisked together?
Whisk together cream of coconut, light corn syrup, egg whites, vanilla extract, and salt.
Why is it important to mix the cream of coconut?
Mixing ensures the fats and sugars are well-distributed for a consistent texture.
How should I combine the dry coconut types?
Toss the shredded desiccated and flaked coconut together, breaking apart any clumps with your fingertips.
Do I need to chill the macaroon dough?
Yes, the dough should be chilled in the refrigerator for 15 minutes to help it firm up.
What is the best way to shape the macaroons?
Drop heaping tablespoons onto the sheet and shape them into loose haystacks using wet fingertips.
How much space should be left between each cookie?
Leave about 1 inch of space between each macaroon on the baking sheet.
How long do the macaroons bake?
Bake them for about 15 minutes or until they reach a light golden brown color.
Should I move the baking sheets during the process?
Yes, rotate the sheets front to back and switch their oven positions halfway through baking.
How long should they stay on the baking sheet after removal?
Allow them to cool on the baking sheets for 2 minutes before transferring them to a wire rack.
How long should the cookies cool before dipping in chocolate?
They should cool to room temperature, which takes approximately 30 minutes.
What kind of chocolate is used for the dip?
The recipe calls for 10 ounces of semisweet chocolate, chopped.
How do I melt the chocolate in the microwave?
Melt it at 50% power, stopping to stir every 1 to 2 minutes until smooth.
What is the double boiler method for melting chocolate?
Place a heatproof bowl over a pan of simmering water and stir occasionally until melted.
How do I make the chocolate coating glossy?
Melt 8 ounces first, then remove from heat and stir in the final 2 ounces of chopped chocolate until smooth.
How much of the macaroon should be dipped?
Dip the bottom and about half an inch up the sides into the melted chocolate.
How do I set the chocolate coating?
Place the dipped cookies on parchment-lined sheets and refrigerate for 15 minutes.
How many calories are in one macaroon?
Each macaroon contains approximately 138 calories.
What is the fat content per serving?
There is approximately 5g of fat per serving.
How many carbohydrates are in these cookies?
Each serving contains 21g of carbohydrates.
How many egg whites are needed?
The recipe requires 4 large egg whites.
Is corn syrup necessary for this recipe?
Yes, 2 tablespoons of light corn syrup are used to provide the desired chewy texture.
What are the main tags associated with this recipe?
Tags include cookies, coconut, macaroons, chocolate, dessert, and holiday treats.
How much salt is used?
The recipe uses 1/2 teaspoon of salt.
Can I use unsweetened flaked coconut?
The recipe specifically calls for sweetened flaked coconut to achieve the correct flavor profile.
How many ingredients are in this recipe?
There are 8 ingredients in total.
What is the protein content?
Each macaroon provides 1.5g of protein.