Coconut Macaroons
Better late then never… right?
I get a big, fat, giant FAIL for the last month’s worth of blogging – or lack thereof. First, there were some major WordPress issues that I sat on for a few weeks; then tax season came on strong and fast (I made it through successfully though!); and lastly, HOW THE HECK IS IT ALREADY MAY?! Time is FLYING – someone please make it stop!
Also, I know that macaroons are very clearly an Easter/Passover thing (says the food gods, of course), but I hope you guys are okay with the fact that I’m still making them – and talking about it – 2+ weeks later. I’ve finally gotten over my hatred of coconut (it was a texture thing) and now try to enjoy it in every way I possibly can: blended into my smoothies, mixed into my Greek yogurt, mounded into delicious macaroon-shaped treats and dipped into creamy, dark chocolate-y goodness. You know, the usual.
My mom actually came across this recipe in a magazine a few years ago, and it’s become our go-to. We make macaroons every Easter and then occasionally throughout the year, at the whim of our random cravings (like everything else we end up enjoying ‘out-of-season’). They come together in less than thirty minutes – so fast! And, you even get a bonus how-to out of this post – has anyone ever created their own double boiler?! No? Perfect, because I’m going to show you how!
How To Create Your Own Double Boiler
First, let’s talk theory: what on earth is a double boiler and why the heck would you need one?! Welp, double boilers are used primarily for delicate sauces and melting chocolate – or anytime you’re making a recipe that has the tendency to burn easily and/or seize. Its design prevents food from cooking unevenly, and instead disperses heat uniformly throughout the pan.
Next question(s): what does is look like and how is it used?! Picture two (almost) equally sized sauce pans, one nesting perfectly on top of the other. The bottom pan is filled with an inch or two of water and set over your heat source; as the water simmers, the steam is captured within the bottom pan and heat is transferred evenly to the top and the food within it.
You can purchase a double boiler at most stores that sell small appliances and kitchen supplies (think Sur La Table, Williams-Sonoma, Target, etc.) or you can just improvise with items from your own kitchen – like so!
To assemble your double boiler: locate a small sauce pan, as well as a heat-resistant bowl that fits snugly over top (and no, mine is not heat-resistant. I’ve told you a million items, I’m not good at following directions – especially my own!). Fill the sauce pan with an inch or two of water and bring to a simmer, settling the bowl over top and ensuring that the bottom of the bowl does not touch the surface of the water in the pan. Occasionally I find recipes that instruct me to bring the water to a boil during this process, but I find that it burns off quickly, leaving me with an empty, steaming pan; thus, I stick with simmering water. Add your ingredients to the bowl according to the recipe, and voila! You’ve assembled a homemade double boiler in less than 5 minutes!
And now, moving onto the main event…
Macaroons! And no, not macarons… I’ve yet to master the art of anything French – which is a shame, seeing as I’m in the midst of planning a trip to France in the fall. But more on that later..
We’re talking macaroons– crunchy on the outside, chewy on the inside. Just the right amount of sweet and chock full of coconutty-deliciousness. And only five ingredients! Well, six if you’re anything like me and prefer to dip everything in chocolate.
Since this recipe is comprised of only a few ingredients, you’d think there wouldn’t be much room for substitution, now would you? HA! I sure showed you! Go ahead, skip forward and take a look at the next photo.. it’s like that game: one of these things is not like the other. Because really, one of these things is NOT like the other. Do we want to continue the game and have you guess why one set of macaroons is darker than the other? Can you guess why? Can you?!
(…have you already gotten sick of my games and skipped ahead to the recipe? I hope so, because I’m even annoying myself).
Answer: it’s as simple as coconut sugar vs. organic raw cane sugar. I made a few different batches of macaroons and forgot which kind of sugar I had used for the previous batch [consistency was never my strong point]. Since coconut sugar is a deep brown – almost the color of brown sugar – it ends up turning the macaroons a rich, golden brown. If you’re looking for a doubly delicious dose of coconut, stick with the coconut sugar. However, you’re in luck, because both batches were an A+, if I do say so myself!
- 3 cups shredded coconut
- 1½ tablespoons cornstarch
- ½ cup organic raw cane sugar or coconut sugar
- 3 egg whites
- ½ teaspoon vanilla extract
- 6 oz dark chocolate (optional)
- Preheat oven to 350 degrees F, and line a cookie sheet with parchment paper. Combine all ingredients (except for the chocolate) in a heat-resistant bowl.
- Set the bowl over a pot of simmering water, creating a double boiler (see instructions within blog post, which includes details on how to create a double boiler). Heat, stirring the mixture until it thickens, about 3-4 minutes. Remove from heat.
- Scoop macaroons onto parchment paper, by slightly less than a tablespoon each. Bake for 10-15 minutes, or until a lightly golden brown; the insides will still be soft and chewy.
- Optional Create another double boiler, this time melting down your chocolate until smooth. Dip the bottom of each macaroon into the chocolate, allowing any excess to drip off before placing it back on the parchment paper. Once all macaroons have been dipped, place in the fridge or freezer to set for 15-20 minutes. Store in an airtight container for up to a week; if the macaroons are chocolate-dipped, you may want to store them in the refrigerator to keep the chocolate from melting.
Instead of dipping your macaroons in dark chocolate, opt for a milk or semi-sweet chocolate. Or, for a triple punch of coconut, melt down a coconut-flavored chocolate bar! Also note that the chocolate can be microwaved for quicker melting.
So go ahead, friends – make some coconut macaroons and dare to live two weeks behind in life. All the cool kids are doing it!
