Macaroons have been around for centuries. The original macaroons were meringue-type cookies made with egg whites and ground almonds. This led to the French ‘Macarons’ we know today which are 2 cookies made of ground almonds, egg whites, and icing sugar usually filled with jams, buttercream, or ganache to form little sandwiches. Today’s coconut macaroons are thought to have come from the Scottish macaroon which had a sweet, rich center, was dipped in chocolate, and covered with roasted coconut. There are many variations of the macaroon recipe, some may call for nuts, chocolate, or jam to be placed on the center of the cookies before baking. National Macaroon Day is May 31. Celebrate by making these simple toasted coconut macaroons.
This recipe calls for toasted coconut. If toasted coconut is unavailable, you can easily make your own. Put a thin layer of shredded coconut or coconut flakes down in a cookie sheet with sides. Bake at 325° for 12-15 minutes. Halfway through the bake time, remove from the oven and turn coconut over. Return to the oven for additional baking. The coconut should be a golden brown color when done.
Toasted Coconut Macaroons
- 3 cups toasted coconut
- 1 can (14 oz.) sweetened condensed milk
- 1/2 teaspoon salt
- 1 1/2 teaspoon vanilla
- 1/2 teaspoon almond bakery emulsion
- 1/2 pound milk or dark chocolate
Step 2: Using a 35 mm cookie scoop, drop mixture onto lined cookie sheets, leaving 1-2 inches between each cookie.
Step 3: Bake for 15 minutes, or until the macaroons are golden brown. The inside should still be moist. Let cool 5 minutes on the baking sheet before removing.
Step 4: Let macaroons cool completely and melt candy coating or melt and temper real chocolate. Dip bottoms of cookies into the chocolate and set on parchment paper to dry. Store macaroons in the refrigerator in an airtight container.