Chocolate Coconut Macaroons (Rochers Coco Recipe)
Coconut macaroons (called "rochers coco" in French) are another dessert that I bake very often. When I have extra egg whites from pudding, custard, crème caramel or crème brulée, I always whip up a batch. The macaroons I've tasted in America are generally more crumbly and denser than the ones from France. I make mine with a coating of condensed milk, which enhances the flavor and alters the texture.
I also covered the coconut cookies with dark chocolate for a fancier look. Check back tomorrow to see how I used the cookies in a decadent dessert that is perfect for Mother’s Day.
Yields: 42 macaroons6 ounces sweetened condensed milk
1 (7-ounce) package sweetened coconut flakes
3 tablespoons all-purpose flour, sifted
2 egg whites
1/8 teaspoon salt
1 teaspoon vanilla extract
6 ounces semi-sweet chocolate, finely chopped
Preheat the oven to 375°F.
In a bowl, coat the coconut flakes in condensed milk. Sprinkle with flour and mix until incorporated.
In a stainless steel mixing bowl, place the egg whites. Add salt. Beat the egg whites for about 2 minutes at medium speed. Increase to the maximum speed and keep beating for another 2-3 minutes until the whites are stiff. Do not overbeat or the texture will become grainy. Add the vanilla extract.
Pour 1/3 of the egg white mixture into the coconut mixture, then gently stir everything to soften the batter. Pour in the rest of the egg whites and using a wooden spoon, gently fold the egg whites into the coconut to get an airy batter.
Line a baking sheet with a silicone mat or a sheet of parchment paper. Using a melon baller, form ¾-inch coconut balls and transfer onto the baking sheet. Make sure to space the cookies about 2 inches apart so they don't touch each other, as they'll expand while baking.
Bake for about 5 minutes at 375°F, then lower the heat to 350°F and bake for another 20 minutes.
Remove from the oven and let them cool down completely to room temperature before taking them off the cookie sheets. They will harden and get firm as they cool down.
Place a pot filled with hot water (at a gentle simmer), topped with a piece of cloth so the bowl does not move and place a stainless-steel bowl filled with the chocolate chips on top. Turn off the heat. Temperature of the water shouldn't exceed 118°F. Melt the chocolate. Use immediately. If the chocolate hardens, place the chocolate back in the double boiler.
For the chocolate-drizzled macaroons:
Dip the bottom of each cookie into the chocolate. You might want to remove the excess chocolate using a spreader. Place the macaroons back onto the silicone mat or a sheet of parchment paper.
Drizzle with the melted chocolate in a pretty design. Let the chocolate set and harden. Depending on the weather, chill the macaroons in the refrigerator if needed so the chocolate sets completely.
Serve at room temperature.
For more recipes using coconut, click on the link.
Little reminder on how to melt chocolate: Use good quality chocolate. Do not let water get into the bowl otherwise the chocolate will start seizing. I finely chop the chocolate prior to melting it so the chocolate melt evenly. Use a clean, dry, stainless-steel bowl to melt the chocolate. Use a silicone spatula, not wood. Dark chocolate is tempered when the temperature reaches 90°F. (You can find digital thermometers at IKEA. They're very inexpensive ).
You can store the baked cookies in an airtight metallic tin for up to a week to keep them fresh.Published By: on May 7, 2010.