INSTRUCTIONS

 

Yes we’re talking about the coconut macaroons, not its colorful Parisian cousin the macaron!

They have a reputation for being too hard, too dry and lacking flavour but maybe you’ll change your mind after you’ve tried our recipe.

I’m giving you the plain coconut macaroon recipe but you could add flavours to it, either with essential oils (lime-coconut is always a great combo, 1 drop will do for the amount below) or fruit purées (substitute the applesauce with raspberry, strawberry, blackcurrant for example) and nut or seed butters (peanut, pistachio, sesame).

Alternative: no refined-sugar recipe

The regular recipe is made with sugar but you could replace it with honey if you try to stay away from refined sugar (substitute sugar with 25g of honey in the recipe below).

You will taste the honey, especially if you choose a flavourful one, and the texture will be more moist, the outside of the cookie won’t cristallize and harden the way it does with sugar. For me it’s not a true macaroon but it is super tasty anyway and I usually alternate between recipes.

Storage

Store in an airtight container at room temperature for about a week (they will become chewy then drier as the time passes). You can make the balls and freeze the raw macaroons for months so that you always have some handy that you can quickly bake when you want something sweet! Freeze the balls on a sheet pan like you would do for berries then place them in a Ziplock bag when they’re frozen solid, that way they won’t stick to one another or get damaged.

Prepare a double boiler: bring water to a boil in a saucepan then reduce heat to low.

Place all the ingredients in a bowl and make a paste using a wooden spoon or a spatula.

Place the bowl with the paste on top of your saucepan.

Continuously stir the paste on the double-boiler for 10 minutes. We're heating up the egg whites to activate the proteins and start coagulation so that we can form nice coconut paste balls.

Pre-heat your oven to 420F (215C).

Use a tablespoon or ice cream scoop to make balls about the same size. The paste is sticky, I find it easier if I keep a bowl with cold water to rinse the spoon every 2 or 3 balls. Place each ball on the sheet pan and give it the shape you want. I usually pinch the top between my fingers to make it easier to handle when I'm dipping them in chocolate after! { Bake at 420F (215C) for about 7 minutes. The cooking time depends on your oven and your taste, I usually wait until the top and edges are toasted to a nice golden color like on the photos. You may need to rotate the pan after 5 minutes so they roast evenly (usually what's at the back of the oven will cook faster).

INGREDIENTS