Coconut Macaroons

At times I want to eat something that doesn't have chocolate in it. Yes you heard it right 'No chocolate'. Trust me being a baker if you have done too many chocolate cakes or mousse in a week , you will develop that feeling. Not permanent, but yes you would want something without chocolate. It is one of those days... and for the love of coconut, I decided to bake coconut macaroons (yay). Here's  the recipe for the most scrumptious, crispy from outside, soft, moist & chewy from inside coconut macaroons..

As lovely as it is to bake these cute little macaroons, it's really important to store these babies right. I recommend using a glass or tin airtight container and storing the lovelies with raw rice tied in a small muslin bag . Make sure you do this if you don't want to end up with soggy macaroons the next day. 

Considering the fact, that lazy people like me exist everywhere..If you do end up with soggy macaroons, Just pop them in 170 C preheated oven for 5-8 mins..viola! (Personally I don't think they are going to last till the next day ) 

For the lovely swirly shaped browning I used wilton jumbo 1M nozzle and piped the cookies on the sheet. Though it hasn't been very easy for me..coz the lazy me shoved a lot of mixture into the pastry bag :D.. the key is to maybe fill it with a cupful of mixture at time and then pipe.. but if you ask me just drop dollops with a tablespoon they taste equally good!

Yields: 24 macaroons

Ingredients

300 grams dessicated coconut powder (see notes below)

160 ml water

80 grams + 200 grams white granulated sugar

4 large eggs separated (we use whites only) at room temperature

1 teaspoon vanilla extract

50 grams all purpose flour

10 grams corn flour

1/4 teaspoon salt

Some water for double boiler method.

Method

Put 160 ml water and 80 grams of sugar in a large pot and bring it to boil. stir until the sugar dissolves.

Stir in the coconut powder until the syrup water is totally absorbed into the coconut. take it off the heat and spread the coconut on a parchment lined cookie sheet and dry for 30 mins. the mixture will not be very watery.. it will be slightly damp and doesn't need to dry out completely, just air a bit and become fluffy.

using a wire whisk mix  Flour and corn flour in a bowl 

Now simmer some water in a saucepan. Place a heatproof bowl on the saucepan and whisk together eggs whites, sugar and salt until they are velvety creamy in texture and warm to touch. Remove from heat and stir in vanilla extract and then flour. mix till it forms a paste and then stir in coconut slowly till it is coated with egg flour mixture. 

Refrigerate the mixture for 2 -3 hours 

preheat the oven to 170 C

Line two cookie sheets with a parchment paper and butter the parchment.

Place a tablespoonful of dollop each spacing 1.5 inches apart

Bake for 20-25 mins.

Let them cool on wire rack for 10- 15 mins or untill crunchy to touch.

You can dip macaroons in chocolate or drizzle them with molten chocolate if you are one of those diehard chocolate fans.

They are all yours to eat....

Hope you enjoy them. Do let me know how yours turned out :)

Notes

The dessicated coconut powder is not the really powdery and nor is it bigger coconut flakes. refer to the picture below.