Chocolate-Drizzled Coconut Macaroons

Kim Kushner
Chocolate-Drizzled Coconut Macaroons

These days, French macarons are getting all the attention, and they totally deserve it because of their gorgeous colors, inventive flavors, and serious technique. But the average person is not going to attempt to whip up those French delicacies, which take lots of time and skill. Whatever happened to the old-fashioned version, the ones that are crunchy on the outside and soft and cloud-like on the inside? I'm not talking about the hard-as-rock, artificially flavored ones. I'm referring to the old-school coconutty, flaky, dreamy ones — the ones you can make at home and make your place smell like heaven, the ones that make you feel like crying for joy when you take the first bite. (OK, maybe that's only me.) 

Here's an easy, straightforward recipe for these beauties. This bake-ahead Passover dessert will keep in an airtight container for up to one week or in the freezer for up to a month!

(2) 14-oz (40-g) packages sweetened coconut flakes (about 10 cups)
3 tablespoons sweetened condensed milk
5 large egg whites, at room temperature
1⁄4 teaspoon cream of tartar
1⁄4 cup (2 oz/60 g) sugar
1 teaspoon vanilla extract
6 oz (185 g) of your favorite chocolate, melted
  1. Preheat the oven to 325°F (165°C).
  2. Spread the coconut in an even layer on an unlined baking sheet. Toast in the oven until fragrant, about 10 minutes. Let cool, stir the milk in, and use your hands to combine well. Do not turn off the oven.
  3. In a stand mixer fitted with the whisk attachment, beat together the egg whites and cream of tartar on medium speed until frothy, about 4 minutes. Add the sugar, increase the speed to medium-high, and beat until the mixture is opaque and soft peaks form, about 3 minutes. Add the vanilla, increase the speed to high, and beat until stiff, glossy peaks form, about 2 minutes. Use a spatula to fold in the coconut mixture.
  4. Line two baking sheets with parchment paper. Using a 1 ⁄4-cup (2–fl oz/60-ml) measuring cup, drop the mixture onto the prepared baking sheets, spacing the cookies about 2 inches (5 cm) apart. They should form tall mounds, rather than wide ones. Bake, one sheet at a time, until the tops and bottoms of the cookies are browned and the insides are still a little soft,15–20 minutes; they will harden as they cool. Let cool completely on the pans on wire racks. Turn the oven off. After it has cooled down a bit, return the cookies to the oven and leave them there overnight. The next day, peel the macaroons off the parchment and drizzle with the melted chocolate.

Reprinted with permission from The New Kosher by Kim Kushner (Weldon Owen, 2015)