Chocolate-Dipped & Double Chocolate Coconut Macaroon Recipes - The Nibble Webzine Of Food Adventures Chocolate-Dipped & Double Chocolate Coconut Macaroon Recipes
 
 
 
 
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Chocolate-Dipped & Double Chocolate Coconut Macaroon Recipes

May 31, 2017 at 8:05 am · Filed under Cookies-Cake-Pastry, Food Facts - Food History, Food Holidays, Gluten-Free, Recipes

May 31st is National Macaroon Day, and June 3rd is National Chocolate Macaroon Day. Here, yummmy recipes for both regular macaroons can be dipped in chocolate, and chocolate macaroons dipped in chocolate.

If you’re a coconut lover, resistance is futile!

Below:

> A brief history of macaroons and the difference between macaroons and macarons.

> David Lebovitz’s macaroon recipe.

> Double chocolate macaroon recipe.

Elsewhere on The Nibble:

> The history of cookies.

> The 10 different categories of cookies.

> The different types of cookies: a photo glossary.

> The year’s 44 cookie holidays.

> More macaroon history.
 
 
A BRIEF HISTORY OF THE COCONUT MACAROON

  • MACAROON (AMARETTI), pronounced mac-a-ROON, is the English-language name for the Italian almond meringue cookies (maccarone, mah-cah-ROW-nay) first made by monks, possibly in the 13th century. They most resemble today’s amaretti cookies, with a crisp crust and a soft interior, developed at the court of Savoy in the mid-17th century. Since almond flour made them kosher for Passover, Italian Jews embraced the recipe.
  • COCONUT MACAROONS were developed in the Jewish community as a variation on the original recipe. They became a popular year-round cookie outside of the Jewish community as well.
  • MACARON (pronounced mac-a-RON) is the French version, delicate meringue cookie sandwiches filled with buttercream, ganache, or jam. They were created at the beginning of the 20th century by Parisian baker Pierre Desfontaines Ladurée, who had the idea to join two meringues and fill them with ganache.

    •  
    All three versions are gluten-free.

    Here’s a detailed history of macaroons and macarons.
     
     
    Plain, Chocolate-Dipped & All-Chocolate Coconut Macaroons
    [5] Take your pick: plain, chocolate dipped,or double chocolate macaroons. The recipes are below (photo: The Nibble).
     
     
    RECIPE #1: CHOCOLATE-DIPPED COCONUT MACAROONS

    David Lebovitz, renowned pastry chef, blogger and author of many cookbooks, shares his recipe for chewy, chocolate-dipped macaroons.

    Who first thought to dip coconut macaroons in chocolate? It isn’t known, but we thank them!

    Prep time is 30 minutes, cook time is 25 minutes.

    Tips:

  • Be sure to use unsweetened coconut (medium shredded coconut or coconut flakes), which is available at most natural-food shops and online.
  • You can prep the dough up to a week in advance, or freeze it for future use.

    •  
    Ingredients For About 30 Cookies

  • 4 large egg whites
  • 1-1/4 cups sugar (10 oz./315 g)
  • 1/4 teaspoon salt
  • 1 tablespoon honey
  • 2-1/2 cups (9 oz./280 g) unsweetened shredded dried coconut
  • 1/4 cup (1-1/2 oz./45 g) all-purpose flour
  • 1/2 teaspoon vanilla extract
  • 2 ounces (60 g) semisweet chocolate, chopped

    •  
    Preparation

    1. PREHEAT the oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone baking mat.

    2. STIR together the egg whites, sugar, salt, honey, coconut, and flour in a large fry pan. Heat over medium-low heat, stirring constantly, scraping the bottom as you stir. When the mixture just begins to scorch at the bottom…

    3. REMOVE from the heat and stir in the vanilla. Transfer to a bowl and let cool to room temperature. At this point, the mixture can be chilled for up to 1 week, or frozen for up to 2 months. When ready to bake…

    4. USING a spoon and your fingers, form the dough into 1-1/2 inch (4 cm) mounds and arrange them evenly spaced on the prepared baking sheet. Bake until deep golden brown, 18 to 20 minutes. Transfer the pan to a wire rack and let cool completely.

    		  

    Double Chocolate Macaroons With Macadamia Nuts
    [1] Double-chocolate macaroons: chocolate macaroons dipped in chocolate, with optional macadamia nuts. The recipe is below (photo: The Nibble).

    Coconut Macaroons Chocolate Dipped
    [2] Prefer just a bit of chocolate? Dip regular macaroons in chocolate (photo © David Liebovitz).

    A Plate Of Chocolate Dipped Macaroons
    [3] Bet you can’t eat just one (photo: The Nibble).

    A Plate Of Chocolate-Dipped Macaroons
    [4] You can side-dip the macaroons, which actually makes them neater to eat: eat the dipped side first, and you won’t get chocolate on your fingers (photo: The Nibble).

    Macaroons On A Silpat Baking Sheet
    [5] A Silpat baking sheet protects the macaroon bottoms from over-browning (photo: The Nibble).

     
    5. LINE another baking sheet with parchment or waxed paper. Melt the chocolate in a clean, dry bowl set over a pan of simmering water. Dip the bottom of each macaroon in the chocolate and set the cookies on the prepared baking sheet. Refrigerate until the chocolate is set, 5 to 10 minutes. Store in an airtight container with parchment or wax paper separating the layers.
     
    Macaroon-Macaron-Amaretti Comparison
    [6] Amaretti, coconut macaroons, and French macarons (photo: The Nibble).
     
     
    RECIPE #2: CHOCOLATE MACADAMIA MACAROONS

    Prep time is 20 minutes and cook time is 15 minutes.

    If you don’t eat nuts, you can substitute mini chocolate chips for a triple-chocolate macaroon.
     
    Ingredients For 18 Cookies

  • 2 cups sweetened shredded coconut
  • 1/2 cup chopped macadamia nuts
  • 1/3 cup sugar
  • 3 tablespoons baking cocoa
  • 2 tablespoons all-purpose flour
  • Pinch salt
  • 2 large egg whites, room temperature, lightly beaten
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla extract
  • 4 ounces semisweet chocolate, melted

    •  
    Preparation

    1. PREHEAT the oven to 325°F. In a large bowl, mix the first 6 ingredients. Stir in the egg whites, corn syrup and vanilla until blended.

    2. DROP by tablespoonfuls 2 inches apart onto greased baking sheets. Bake until set and dry to the touch, 15-20 minutes. Cool the macaroons on the pans for 5 minutes. Remove to wire racks to cool completely.

    3. DIP half of each cookie into melted chocolate, allowing excess to drip off. Place on wax paper and let stand until set. Store in an airtight container, separating layers with waxed paper.
     
    A Plate Of Chocolate Macaroons With Coffee
    [7] The recipe calls for macadamia nuts, but you can substitute chocolate chips (photo: The Nibble).
     
    ________________
     
    Recipe adapted from one originally posted on Williams-Sonoma.com.
     

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