Coconut macaroons

cocnut macaroons

I have a friend who gets stressed when her fridge is not overflowing with food. As a consequence of her parents’ somewhat erratic care when she was little, she gets nervous when there are not enough groceries to survive a period of winter hibernation or provide a dinner for ten friends should they show up unannounced and hungry. I do not know if such occasion ever arises, but a full fridge is essential for her peace of mind.

I, on the other hand, get stressed when my fridge is full. I worry that in an overflowing fridge the cheese will hide behind milk, or vice versa, and I’ll forget about them and they’ll slide past their “use by” date and then I’ll have to throw them away and feel guilty. Clearly, I need therapy.

coconut macaroons
For the same reason I also get stressed out by recipes requiring a large number of yolks only, or egg whites only. If a recipe is calling for, say, 5 egg yolks, it is usually enough to dissuade me from making it. Which is one of the reasons there are so few (read: two) recipes for ice cream on this site and none of them custard based (that and having no freezer).
But: the holiday baking season brings the necessity to make linzer cookies and chocolate pretzel cookies which leaves me with no less than two whole extra egg whites. Fortunately I have a cookie recipe that solve this precarious situation.

coconut macaroons
The egg whites in this recipe are beaten first which makes these macaroons lighter than some other coconut macaroons I’ve come across and which only mix in the egg whites without beating them first. But because the coconut makes it impossible to pipe the batter there’s no need to worry about producing neat macaroons of exactly the same size. They are going to be lumpy anyway, so call them “rustic” and leave other macarons to perfectionist French chefs.
And while plain coconut macaroons surely are a good thing, the hint of orange flavor from the zest is essential, as is the chocolate drizzled on top, to bring these to new culinary heights.

Coconut macaroons with orange and chocolate
2 egg whites
pinch of salt
150 g sugar
150 g unsweetened shredded coconut
1 tsp finely grated orange zest

100 g dark chocolate

Preheat the oven to 140 degrees Celsius (280 F).
Line two baking sheets with baking parchment.
Beat the egg whites and salt until stiff peaks form. Add half of the sugar and continue beating until the egg whites become shiny. Add the remaining sugar, the coconut and orange zest, stir carefully.
Use two teaspoons to form small heaps on the baking sheet, spreading them well apart.
Bake for about 25 minutes, then switch off the oven and leave the door ajar, letting the macaroons dry for another 30 minutes.
Take out and let the macaroons cool completely.
To decorate, melt the chocolate in a double boiler. Set the macaroons quite close to each other so that you can decorate them in one go (instead of individually). I use a slightly pointed spoon for this which makes it easier to drizzle the chocolate in long lines over the macaroons.
Let the chocolate set, then store in an airtight container – they will keep for at least three weeks.

7 comments for “Coconut macaroons

  1. 30/12/2014 at 02:49

    No freezer? My first thought was that it must be hard to live with no freezer. My second thought was “how freeing!” I think it might make my life easier if I wasn’t always trying to manage the contents of the freezer. If you are worried about the cheese getting stuck behind the milk, a freezer would totally wreck your peace of mind. It’s too easy to forget about the stuff in there. It always seems like a good idea to make extra and freeze the rest, but I almost NEVER find that I remember to pull it out again, or if I do it’s been so long it’s not appealing in the slightest. Anyway, enough on that. I was curious about whether you will choose a new word for 2015 to follow up on Dare? I think I’m going with Spark… Happy new year!

    • vera@gtc
      31/12/2014 at 11:51

      I am definitely not emotionally equipped to handle a freezer 🙂
      I was wondering what your word for 2015 was going to be! I have not decided yet – it seems this next year will be very important for me career-wise and very busy and I am looking for a word that would help get through it. DARE has served me really well in 2014!
      Happy New Year!

  2. Esther Reilink
    19/12/2014 at 10:39

    Heel herkenbaar Vera! Ik heb onlangs het boekje ‘Gescheiden, wat nu?’ aangeschaft. Een wat misleidende titel wellicht maar het heeft niets te maken met stukgelopen relaties maar bevat 80 recepten voor overgebleven eiwitten en eidooiers. Handig!

    • vera@gtc
      19/12/2014 at 10:43

      Haha – inderdaad een misleidende titel! Maar een heel leuk idee voor een boekje!

  3. 18/12/2014 at 15:10

    Hi Vera,
    Sounds all too familiar! Here, Christmas cookies have arranged their own balance. Cutout cookies and Vanillekipferl leave at least five (and possibly more) egg whites. Those are put to good use in chocolate macaroons and in Zimtsterne (flourless, just almonds, lemon rind, sugar, egg whites and cinnamon).

    And I hate surplus egg whites. I even baked a chocolate cake earlier this year just to empty the fridge…. 😉

    Oh one last question, Christmas usually leaves me with excess lemon juice. How about you?

    • vera@gtc
      19/12/2014 at 21:25

      I love Zimtsterne – my aunt used to make them but I never have myself. A good idea for the egg whites!
      I do not really have an excess of lemon juice after Christmas but when I have a little, we just dilute it with water to make a simple lemonade.
      Sorry – I do not have a better solution 🙂

  4. 18/12/2014 at 13:48

    Mmmmmm !!!

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