Cookaholics Bulletin Board

I baked coconut macaroons, and immersed them in bittersweet chocolate. Love them!

Which recipe did you use and did you use coconut oil? I am making the overnight oat coconut ones tonight.

I use my own recipe - no oil - just egg whites, coconut, sugar, a little flour, pinch of salt, and vanilla extract.

Ina Gartin has a great recipe....it is on the Food Network site but essentially it is
2 egg whites
1 can sweetened condensed milk
14 ounce bag of sweetened coconut
Pinch of salt
Whip whites and salt until frothy, mix in condensed milk, add coconut. Drop on cookie sheet lined with parchment and bake....350 degrees for 15 minutes....keep an eye on them and rotate cookie sheet.

These get raves every time.

I really like CI's recipe - it uses cream of coconut, egg whites, two kinds of coconut, and a bit of corn syrup. I don't have an online subscription any more or I'd post the recipe now.

I'm with you Darcie. It's my go to recipe. I'll look it up.

I made Alice Medrich's New Classic Coconut Macaroons the other day, and am still not sure how I feel about them. They call for coconut chips, those large, dried, unsweetened coconut curls, which made them look more dramatic than ordinary macaroons. About an hour out of the oven, they were great -- a bit crisp on the outside, chewy inside, and the bittersweet chocolate plunked on top still nice and soft. However, the next day, they were chewy throughout. With those large coconut curls, I had to chew for a good while to get through just one cookie. I also thought microwaving one a bit would be a good idea, since I wanted the chocolate to melt, but then the macaroon tasted like an egg white omelette. Is this typical?

I was initially so excited about this recipe that I'm now the proud owner of three pounds of coconut chips. (Got a good deal on Amazon.) I guess there's always granola.

Lisa, they are unsweetened coconut right? I'd put a few into a mini food processor and see if I could get the curls down to a more manageable size that could be used in coconut cream cheese frosting and other recipes.

Baked Explorations has a recipe for Almond Joy Tartlets that calls for unsweetened coconut flakes. If you could get the curls sized down, they could work.

Also there was a recipe that was posted on the Kale chips thread that looked really good and it calls for large unsweetened coconut.

Hi, Alina --

That's definitely something I could do, although I would feel guilty (??) for going out of my way to buy chips, only to reduce them to ordinary (unsweetened) shreds. I do have a great granola recipe that specifies these large chips. I just wish that I could use them in macaroons as well. I'm thinking, maybe, that I'll make them smaller, and bake them longer, next time. Oh, and definitely use way more chocolate -- either incorporate chips directly into the mix, or dunk them in chocolate. Or stick to French macarons.

CI ingredients:
Ingredients

1 cup cream of coconut
2 tablespoons light corn syrup
4 large egg whites
2 teaspoons vanilla extract
1/2 teaspoon table salt
3 cups unsweetened, shredded, desiccated coconut (about 8 ounces)
3 cups sweetened shredded coconut (or flaked), about 8 ounces

Basically combine coconuts in one bowl, other ingredients in another bowl, combine the two, chill and then form into pyramids, baking at 375 (I bake them at 350) until browned a bit on top (I like to brown them a bit more).

I always dip some into melted dark chocolate
-Nancy