Coconut Macaroons

Here is the deal: if you have never tried a coconut macaroon TODAY IS THE DAY!  As I prepare my menu to sell at this year's farmer's market this addition was an obvious choice.  The insider secret to coconut macaroons is that they have sour cream, real vanilla beans, and eggs whites.  Get rid of all of the macaroon recipes that call for sweetened condensed milk.  The sour cream adds complexity.  For those of you who are really fancy, substitute in creme fraiche.  Coconut macaroons hold really well too...they are still moist and chewy days after they were baked.  This recipe was inspired by amazing Pastry Chef, Michelle Gayer, who owns the Salty Tart Bakery in Minneapolis.  

Yield: 24 (1 ounce each) cookies

  • 3 1/3 cups unsweetened shredded coconut
  • 5 ounces water (1/2 cup + 1/8 cup)
  • 2 cups sugar
  • 1/4 cup corn syrup or Lyle's golden syrup
  • 1/2 tsp salt
  • 1 1/2 egg whites
  • 1/2 ounce sour cream
  • optional: citrus zest for some zip. Orange coconut macaroons around the holidays make me very happy.  If you are looking for a coconut macaroon flavor party, feel free to add essential oil flavors such as lime or rosemary (less is more with rosemary).

Directions:  In a small sauce pan, boil together the water, sugar, corn syrup, and salt.  Remove from the heat once the sugar is dissolved.*  Place the dry coconut in a blender bowl with paddle attachment.  On a medium speed, slowly poor the hot liquids into the coconut.  Continue to beat until the mixture is no longer crazy hot.  Meanwhile, combine the egg white, sour cream, and optional zest or essential oil.   Slowly add the dairy into the bowl and stop just as all of the ingredients are equally combine.  Prepare a sheet pan with parchment or a silicon mat.  Scoop or portion into equal amounts.  At this point you can bake them.  Bake at 350^F until they are nice golden color, about 15 or minutes.  If you want to make perfect balls refrigerate the uncooked portioned dough  until firm and roll the dough in your hands.  

If you are up to the challenge, dip or drizzle in dark chocolate.  

*The first time I made this recipe I thought I was smarter than the directions and I boiled the sugars together for several minutes until it became syrupy.  This was mistake.  I let too much of the water evaporate and the macaroons came out really tough.  REMOVE THE LIQUIDS FROM THE HEAT THE SECOND IT STARTS TO BOIL!

Check out this video to see how they are made.