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1.22.2005

Odysseus and the macaroons

I’m generally very well-behaved, of a willpower that knows few equals. I can bake a whole mess of very treacherous and tempting stuff, stash it in the freezer, and peacefully coexist with it—no boundaries transgressed!—until the next dinner party, appropriate event, or emergency. But, dear reader, I’ve met my match, and it’s a chocolate-covered coconut macaroon.


For the first two decades of my life, I associated coconut strictly with the scent of cheap tanning oil, a very nasty substance indeed, and especially for a redhead whose skin has only two settings: pale and burnt. As a child, I had a deep-seated, visceral aversion to lotions in general and put up impressive battles whenever my parents approached with a bottle of sunscreen, so I’ve suffered more than a few horrendous, nausea-inducing sunburns, often at beaches and pools where the scent of tanning oil hung heavy on the air. Needless to say, coconut had a few hurdles to clear before it could elicit a positive reaction from me.

But shortly before my 21st birthday, I was conquered by a one-pound monster of a chocolate-covered macaroon from Max’s Café in Corte Madera, California. I was converted to coconut worship, and there would be no turning back. That summer, I bought those macaroons more often than I’d like to admit. They’re dense, tooth-achingly sweet, and rich enough to cause hot flashes, and I'd usually cut each into quarters and, with remarkable discipline, savor it over a couple of days. Only once did I throw caution to the wind, inhaling three quarters in a single evening and barely surviving—with much, much regret—to tell the tale. The episode dampened my enthusiasm for a few weeks, but I’d sufficiently recovered by my September birthday and, in a show of daring, requested a cake-sized macaroon as one of my two birthday cakes. Max’s central bakery in the South Bay had never before taken an order like mine, but they pulled through admirably, creating the biggest and most horrifyingly beautiful chocolate-covered macaroon I’ve ever seen. You can catch a glimpse of it on the cake stand on the left in the picture below, in which I’m laughing out the candles on my other birthday cake, a four-layer lemon-curd stack, in my very short hair and very questionable dusty-purple eye shadow and lemon-curd face paint, this last thanks to my cousin Sarah, who, even at age twenty-three, had to put her hand in the cake—and then on me.


All of which brings us to a few days ago, when, in the interest of not wasting six egg whites left over from a galette des rois, I scoured my accordion folder of recipe clippings and came away with a perfect solution: chocolate-covered coconut macaroons. This was clearly some sort of sign. Thus I did the only rational thing possible: I promptly marched to the grocery store and spent $12 on coconut, whipping cream, good bittersweet chocolate, and a bag of sugar to refresh my dwindling supply. Never mind the fuzzy logic of buying things to avoid wasting: although I might not make such a good Depression wife, I can bake a mean macaroon.

This, however, is not good news. I can’t be left alone with these things, not even when they’re "safely" hidden away in the freezer. In fact, and what’s worse, I prefer them frozen. I've clearly met my match. Each time I walk into the kitchen, I feel like Odysseus, preparing to sail past the Sirens: for my own good, I should ask my neighbors to chain me to something solid and heavy, seal their mouths with anti-macaroon protective tape, and ignore my screams and pleas as they remove the (now half-empty) Ziploc bag from my freezer and carry it down to the dumpster in the parking garage. Short of this, my only hope for salvation lies in forcing the macaroons upon unsuspecting friends. Last night I gave three of them to fellow macaroon-lover Keaton, who ate one on the spot, moaning with pleasure. She has no idea of the danger now lurking in her kitchen. Oh Keaton, I’m so sorry.



Chocolate-Covered Coconut Macaroons
Adapted from Bon Appétit (September 2002) and the Marigold Kitchen of Madison, Wisconsin

These macaroons are dangerously good. The coconut base is moist, sweet, and wondrously crispy on the outside, and its cap of chocolate is a perfect, slightly bitter counterbalance.


3 cups (lightly packed) sweetened shredded coconut
¾ cup granulated sugar
¾ cup egg whites (about 5 or 6 large)
1 ½ tsp pure vanilla extract
¼ tsp almond extract
8 ounces bittersweet or semisweet chocolate, finely chopped
3/4 cup heavy cream


Place the first three ingredients in a large, heavy saucepan, and stir to combine well. Cook over medium-low heat, stirring regularly, about 10-12 minutes, until the mixture is pasty but not dry. (The uncooked mixture will look sort of granular at first, then creamy as it heats, and then it will slowly get drier and drier. You want to stop cooking when it no longer looks creamy but is still quite gluey and sticky, not dry.) Remove from heat. Mix in vanilla and almond extracts. Spread out the coconut mixture on a large baking sheet. Refrigerate until cold, about 30 minutes.

Preheat oven to 300 degrees Fahrenheit. Line another baking sheet with parchment paper or a Silpat baking mat. Using a ¼-cup measuring scoop, scoop and pack the coconut mixture into domes, and place them on the baking sheet. You should wind up with about a dozen. Bake the macaroons until golden, about 30 minutes. Transfer to a rack and cool.

Set cookies on rack over a rimmed baking sheet. Place the chopped chocolate in a medium bowl. Heat the heavy cream in a small saucepan until it is very hot and steamy (not boiling), remove from the heat, and pour it over the chocolate. Whisk until the mixture is smooth and the chocolate is thoroughly melted. Spoon the glaze over the macaroons, covering them almost completely and allowing the chocolate to drip down the sides. [You will have leftover glaze, which can be refrigerated or frozen.] Refrigerate the macaroons until the glaze sets, at least 2 hours. Transfer the macaroons to an airtight container, and refrigerate or freeze.

Yield: 12 macaroons

50 Comments:

Anonymous Anonymous said...

Molly - I love eating rich and chewy items frozen - cheesecake, things with caramel or fudge, mochi ice cream - because they become slightly less sweet, and it becomes all about varying levels of texture as the item melts in your mouth. Is it the same with these macaroons? If so, these are next on my must-bake list!

LAA

11:24 AM, January 22, 2005  
Blogger amylou said...

One unsuspecting friend here! Feel free to pawn the beauties off on this me if you think they'd survive the journey to Sweden.

I feel you on the buying things to not waste others thing. I often find myself with half a container of creme fraiche and because I love the stuff so very very much, I can't just throw it out. Instead I plan a meal around it, consisting of nothing I have.

I don't know, the thought is there--I think we'd make good depression wives anyway.

1:05 PM, January 22, 2005  
Blogger amylou said...

I mean pawn them off on me, not "this me," whatever that means.

1:07 PM, January 22, 2005  
Blogger debbie said...

That freezing trick never works for me--I have a brownie recipe that's virtually candy, it's so fudgy (though I hate fudge...), and whenever I make some I freeze them, thinking it'll at least slow down my consumption. But they taste so much BETTER frozen that it only makes them harder to resist. This is why I haven't made them in almost a year. Sigh.

4:35 PM, January 22, 2005  
Blogger Molly said...

LAA, thanks for coming to visit! You've put your finger right on it--when frozen, the macaroons are a bit less sweet, and their texture is so much more complex and interesting! Cold and chewy inside, cold and crispy outside. Add 'em to your list.

And Amy, we've got to collaborate sometime on a spending-to-save meal. Mmmm. Creme fraiche on a macaroon?

Debbie, I think you need to share your brownie recipe. Ahem. Then again, this could get *really* dangerous.

10:14 AM, January 23, 2005  
Blogger Pusekatt said...

Coconut..chocolate..yum!
How could you even think of resisting this most lethal combination? :-)

3:11 PM, January 26, 2005  
Anonymous Anonymous said...

Molly,

Do you suppose I'd need to lessen the cooking time (or make any other changes) if I made the macaroons about half as large? I made these last night, and they made our Monday morning meeting sooooooooooo much sweeter. I'm wondering if I'd have any more willpower ... and more to share ... if I tried making smaller ones. Any thoughts?

peace
Lisa

5:05 PM, December 12, 2005  
Blogger Molly said...

Lisa, my apologies for the delay in this reply. I hope you weren't on a finite macaroon-making deadline!

But to get down to business, no, mini-macaroons shouldn't be a problem at all. Now that you mention it, I think I've actually made them smaller, myself. Maybe tablespoon-size? They'll need less time to bake, but other than that, no tricks involved. Just keep your eye on the oven...

Go forth!

8:39 AM, December 15, 2005  
Anonymous Anonymous said...

Ce n'est pas grave! I eschewed deadlines long ago :) No, I was thinking of Christmas Eve eve -- my mom's claimed dibs on me, my chocolate, and my trusty wooden spoon that night.

I'm listening to Satellite Rides as I catch up on sundry email/computer tasks. I believe you've professed your Rhett lust in various posts, no? Oy. "Up the Devil's Pay" is on now and I never realized what an excellent chilly/wistful winter's night song it is.

Thanks for your macaroon thoughts! And happiest of egg-nogging to you!

8:46 PM, December 15, 2005  
Blogger Molly said...

Oooh yes, my dear, you are correct. I have a horrible crush on Rhett Miller. Just horrible. I must admit, though, that he is looking a little too "pretty" these days--too coiffed, too pouty, too styled. I like to think of him back in, say, 2000, on a stage in Santa Cruz, with an orange Amoeba Records t-shirt and messy, sweaty hair falling in his face. None of this photo-shoot business.

Happy macarooning to you, my dear, and may Rhett (& Co.) keep you warm through many a chilly night...

8:46 AM, December 17, 2005  
Anonymous Anonymous said...

Molly - I was introduced to your blog a few weeks ago from Steve and Allyson Gretz. Sometimes I wonder what I enjoy more, reading recipes or actually making them. Your blog is simply remarkable!

I attempted the macaroons today - words just can't describe the joy they momentarily brought to my day. Steve was actually a participant in the consumption (I omitted the cream so as not to kill him) and he encouraged me to send a comment to you. I hope it finds you well...
Emily Harding

10:37 PM, January 13, 2007  
Blogger Molly said...

So good to meet you, Emily, and so sweet of you to leave a comment! I'm thrilled to hear that the macaroons were a success - hip hip hooooray! Please say hello to Steve and Allyson for me...

3:16 PM, January 14, 2007  
Anonymous Maria said...

These were almost as delightful to my palette as perusing your site is to my spirit! A perfect 11:57pm snack too, I must say. And to produce such scrumptiousness without so much as dirtying a mixer blade was a treat indeed. Thanks for sharing. How does one get on the waitlist for your upcoming book? ;)

8:48 PM, January 23, 2007  
Blogger cchang said...

My friend made me a batch of these using your recipe as a "get well" gift and they were worth every since freaking bite. So delicious! The mouth feel was fantastic since I was sick and couldn't taste much. Now that I am feeling slightly better and can enjoy the flavor more, I think these are indeed my most favorite cookies in the world!

5:24 PM, February 17, 2007  
Blogger Molly said...

Maria, I'm sorry for taking AGES to reply to your comment! So glad you liked the macaroons. Say, did you try freezing any of them, by chance? Talk about a good 11:57pm snack...

cchang, so sorry to hear that you were sick. But it's almost worth feeling under the weather - isn't it? - for a get-well present of these...

6:39 PM, February 17, 2007  
Blogger Sarah said...

hi Molly, I made two batches of these in the weekend! The second batch I added 6 tablespoons of coconut cream to the egg/sugar/coconut mix.. it needed a bit longer to get to the gluey stage but it really added a smooth coconut slight creaminess to the finished biscuit! Great recipe thanks. sarah (nz)

1:41 PM, July 29, 2007  
Blogger Jana said...

I am an avid macaroon enthusiast and was especially elated to read this recipe. I have all the ingredients at home, yet I have this urge to throw some cream cheese into this recipe (although I have been known to throw cream cheese in a lot of things: cream cheese and cucumber maki..mmmm..). How much do you suggest I add into this recipe if I whipped it and used 1 or 2 less egg whites? Or should I even substitute the egg whites?
Coconuts to the left of me. Cream cheese to the right. Here I am stuck in the middle with a macaroon

2:01 AM, September 12, 2007  
Blogger Molly said...

Hmm. You've stumped me, Jana! I've never considered using cream cheese here, so I have no idea what to tell you! I can say, though, that I don't think you should substitute the egg whites. I think you need them for the proper texture here. You might try just adding some cream cheese to the recipe as is - or, at most, substitute cream cheese for only 1 or 2 egg whites.

Good luck! Let me know how it turns out...

8:51 AM, September 12, 2007  
Anonymous Anonymous said...

Hi - urged on by a good friend, I'm sharing:
1) I love macaroons.
2) I love THESE macaroons.
3) I participate each year in a cookie exchange (we're talking COMPETITIVE - officer's wives & book club folks - perfectionsists!)
4) I took these this yr - used good milk chocolate & just drizzled it for more drama so the toasted coconut shows thru.
5) I WON FIRST PRIZE for best taste & texture overall!

These are well worth the little extra effort of stovetop prep...THANKS!

7:57 AM, December 10, 2007  
Blogger Molly said...

That's amazing, Anonymous! Congratulations! I'm so glad you told me. Three cheers for macaroons...

4:02 PM, December 10, 2007  
Blogger All Things Jennifer said...

Just found this recipe today. Mmmmm! I'm in love ;) (And my honey and I joke that our first born son is going to be called Odysseus so your title really called out to me!)

THANKS!

7:08 PM, January 01, 2008  
Anonymous Jane said...

Hi - I made these for Christmas and everyone swooned, even my brother who doesn't like coconut! My mom said they were the best macaroons she has ever had. Thanks so much!

5:58 AM, January 03, 2008  
Blogger Sunshinemom said...

I just made almond macaroons which are cooling right now! Was looking for the right texture as I was making my draft for the blog, and found yours - I love coconut macaroons, and this looks really interesting! Thanks!

5:58 PM, April 20, 2008  
Blogger Sherry from Vermont said...

I'm planning on "crowning" the macaroons with whole toasted almonds. I'll lightly insert them vertically in a circle. Then, I'll turn the macaroons over and dip the whole thing right into the ganache. This will be a Mother's Day surprise brunch dessert for my mom, who is a late-night clandestine Almond Joy eater.
A few recipe questions:
1.) Just to be sure I'm not missing anything: the egg whites don't get beaten or whipped at any point in the process?
2.) Baking temperature? 350F?
Thank you!

8:18 AM, May 09, 2008  
Blogger Molly said...

Sherry, your variation sounds brilliant. Love it! Anyway, no, the egg whites do not get beaten or whipped at any point in this recipe. They just go right into a saucepan with the coconut and the sugar. And as for the oven temperature, it should be 300 degrees.

9:10 AM, May 09, 2008  
Anonymous Anonymous said...

My husband doesn't eat refined sugar.
Would it work to use unsweetened coconut and compensate w. more sugar? If so, how much more would you recommend? (I use maple sugar, which substitutes easily
(1:1) for refined white sugar and tastes great.)
Do you recommend baking these in a regular oven or can I use the convection feature that our oven has?
Thanks, Molly!

2:19 PM, May 09, 2008  
Blogger Molly said...

Anonymous, yes, you can make these with unsweetened coconut and a bit more sugar. I have made them that way once before, and they were very good - not quite as moist and addictive, but still great. And as for the sugar, I think I used 1 whole cup instead of 3/4 cup. I think. And as for the oven, yes, convection should be fine. I haven't tried it, but there shouldn't be a problem. But since convection bakes a little differently, you'll probably to adjust the recipe a little bit. If I were you, I would set the oven to only 275 (not 300) and plan for the macaroons to be ready a little quicker.

4:57 PM, May 09, 2008  
Anonymous Anonymous said...

My husband has expressed a craving for toasted coconute lately and I decided to try my hand at coconut macaroons once again. I'd never liked recipes I'd found before, but stumbled on this one and it sounded different enough it was worth the try (that, and all the glowing comments!). I have to say, this is the best macaroon I've ever made! Absolutely yummy, I'll definitely be making these again.

9:48 AM, August 01, 2008  
Anonymous Anonymous said...

Molly,
I recently started reading your blog and found your writing and recipes very lovely. I made some macaroons today and can't wait to try them!(They're in the fridge awaiting the chocolate to set.)
I have quite a bit of chocolate sauce left. Do you think I can keep it in the fridge for about a week, then warm it up to use as dip for strawberries?
Thanks for sharing your ideas and passion.
Hoa (Minneapolis)

2:43 PM, October 31, 2008  
Blogger Molly said...

Hoa, I hope I'm not too late in replying, but yes, you most certainly can save the extra chocolate glaze for a few days! No problem. Just remelt it in a heatproof bowl set over a pan of simmering water.

9:31 AM, November 02, 2008  
Anonymous Anonymous said...

Molly,

Thanks for the response which didn't come too late. I will do that. I share some macaroons with friends and they were bewitched! Thank you for the recipe.

Hoa

6:49 PM, November 02, 2008  
Blogger Jim and Linda said...

Molly,
I made a Bon appetit recipe called ambrosia macaroons at xmas. Today I tried your recipe. The ambrosia recipe had you make orange peel. You crushed it up and added it to the macaroons. Anyways, today I added a little orange peel that I had frozen to your recipe. I had some left over chocolate and some left over orange peel and voila, orangette!
Tasted good to me.
Jim

7:20 PM, March 08, 2009  
Anonymous Anonymous said...

Hi Molly,

I have made these macaroons twice now, and while they are unbelievably delicious (and, yes, freezing makes them even better!), I am having trouble getting them not to stick to the baking sheet - or, rather, to the wax paper which lines the baking sheet. The second time I made them, I tried buttering the wax paper, and it actually made things worse. Do you have any idea why this is happening? Other than using flaked coconut rather than shredded, and making smaller macaroons, I am following the recipe word for word.

Thank you!
Irina

10:50 AM, April 14, 2009  
Blogger Molly said...

Irina, hmm, I'm not sure what to tell you! I have never had trouble with these macaroons sticking - but I have also not tried them on wax paper. Have you tried using parchment paper instead? That's what I use, or sometimes Silpat silicone baking liners. I hope this helps!

1:45 PM, April 15, 2009  
Anonymous Anonymous said...

Oh, I see! I didn't realize that parchment paper and wax paper were two different things... I'm just beginning to really get into baking, so my knowledge of related accessories is pretty limited. Will definitely try parchment paper next time! Thank you!

Irina

2:53 PM, April 15, 2009  
Blogger sharpmarcia said...

I am going to try this the first full day off I have. This morning I made your Dutch Baby pancake. It is the bomb!

7:27 AM, April 29, 2009  
Anonymous Cara said...

well, i just don't know what i am doing wrong. i just made my first batch. the 12 macaroons oozed and became about six in the oven. some mounds of coconut remained, but the ooze turned golden. i took a bite, but it was so sticky that it made my teeth stick together. thought i was going to lose a tooth.

maybe i didn't cook the coconut mixture long enough?

2:38 PM, June 06, 2009  
Blogger Molly said...

Cara, I'm sorry to have not replied sooner! I'm not sure whether you'll see this or not, but if so, I do think you're right: you didn't cook the coconut mixture long enough. It should no longer be creamy or wet or at all liquidy. Individual pieces of coconut should be readily discernible. You're looking for a sort of paste of coconut shreds. I hope that makes sense!

6:55 PM, June 09, 2009  
Anonymous www.carafro.com said...

Molly

Thank you! They sort of ended up working after all. I froze them, then peeled off all the extra "stuff" and just left the coconut mounds. Instead of almond extract, I added orange extract. The fiance said they were delish. I am going to retry this weekend, however, to get the proper consistency.

Cara

8:15 AM, June 12, 2009  
Blogger jenna said...

I recently made these and meant to thank you earlier for the recipe- thank you! I dipped the bottom in chocolate instead of the top, and they looked so pretty.

3:50 PM, September 28, 2009  
Anonymous Anonymous said...

At 19, I can annouce that I grew up not liking coconut in the least. The texture forumulated pieces of displeasing consistency in my mouth, to the point where even the smell of coconut sent me reeling in disgust (though for different reasons than the smell of sunscreen). I have ultimately gotten over my fear of the smell, but I am still wary of the taste itself. This recipe, however, makes me feel like all the trepidation I've experienced at the hands of coconut, may in time be a memory. I will definately try my hand at your macaroons. (:
[Laura R]

8:55 AM, October 15, 2009  
Anonymous Anonymous said...

oh heavenly god, macaroons you are good to me. My husband was crabby that I was going to bake with his least favorite ingrediant, coconut. After watching the process he suddenly declared that he was looking forward to the macaroons being done. Two days later he woke up saying that they were the first thing he thought about when he woke up.

7:37 AM, November 09, 2009  
Anonymous Heidi said...

The Marigold Kitchen is an awesome place! I only wish I went there for breakfast (or anything really) more often, and it's a shame, because it's only a couple of miles away. Maybe after the farmer's market starts up again... :)

I am going to make these today for my mom's birthday (she loves coconut and dark chocolate)...and then I will have to go looking for them at Marigold Kitchen. mmm.

10:08 AM, February 05, 2010  
Blogger Ninu said...

hey molly , i so want to make these. but the only coconut we get here is the fresh grated one or these flaked sweetened ones in big blue packs. i think they re from US. will those flaked ones do? cause im guessing the fresh shredded definitely wont!

6:10 AM, August 30, 2010  
Blogger Molly said...

Ninu, I've never tried this recipe with flaked coconut - only shredded - but I do agree that it's probably your best bet. I don't think this recipe would do well with fresh coconut - although, who knows, maybe it could be tweaked to work?

10:19 AM, September 01, 2010  
Blogger Evgeny said...

Molly - these are astonishingly good!

I've made five batches in the last week and a half or so, making little tweaks as I go.

My changes/adjustments as time has gone on have been mostly related to perfecting the crispy exterior:

- I'm happier with the 'dough' chilled longer than 30 minutes (overnight worked out great) - the colder coconut/meringue mix resulted in a slightly crispier outside to the macaroon.

- Hand-rolling a ball and then pressing it semi-flat has given me the best mix of a smooth (evenly crisp-able) exterior with just enough texture to be interesting.

- With the above two tweaks, I'm able to bake it a little longer - generally about 36-37 minutes - and get a really spectacular crispness.

The only other part I've experimented with is applying the ganache; some people found that the dipped macaroons were a little too chocolaty for their tastes. I found that putting the ganache in a pastry bag (ok, a ziploc bag with a bit of end snipped off) lets me get a nice crisscross of ganache on the finished macaroon. Pretty and not TOO much chocolate.

The extra ganache gave me good practice in resurrecting it the next day :)

Here's a pic of some finished, dipped ones:

Chocolate-Covered Coconut Macaroons

9:44 PM, November 08, 2010  
Anonymous Sophielou said...

I made these for Passover and people INHALED them. Even my beau, who claims to hate coconut, loved them. These macaroons were one of the most delicious (and easiest) baked goods I've ever made. I doubled the recipe and used bittersweet chocolate for dipping, which tasted wonderful. Thank you!

7:20 AM, April 11, 2012  
Anonymous Kathryn said...

Molly,

We read A Homemade Life for book club last month and now we're getting together for a potluck dinner made from your recipes. I'm bringing the macaroons. It's The Courthouse Book Club; all lawyers or judges in Virginia Beach, VA. OBTW, I already tried Burg's Potato Salad and loved it. Thanks for a good book and many delicious recipes.

6:32 PM, April 19, 2012  
Anonymous Anonymous said...

you are so right about the macaroons at Max's. When describing them, I say they are the size of a small Nerf football. Too many times I have eaten there and ordered one for dessert, intending to eat half and take the rest home and ending up going home with nothing (I am a 6'3" 250 lb. male). I have been searching for a recipe that would give me that same dense chewy consistency. I will try this recipe because you are a fan of Max's. Look forward to the experience.

Greg

12:57 AM, September 07, 2012  
Blogger itsamayazing said...

This recipe was a total hit! Thank you so so much! I was the star of passover. Thanks for the inspiration. http://www.thedaringdoughmestic.com/2014/04/20/chocolate-drizzled-coconut-macaroons/

6:30 PM, May 20, 2014  

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