Alice’s New Classic Macaroons

For me, it’s just not Passover unless we have macaroons.That’s macaroons, with two oo’s, the ones made with coconut, not to be confused with macarons, the French confection, with one o, which are typically made with ground almonds, powdered sugar and egg whites.

In fact, I love macaroons so much that I dressed up as a chocolate one several years ago.  My youngest sister, in Toronto, held a masquerade Seder.  We all had to come dressed as our favorite Passover character.  I took a little creative license and showed up dressed head to toe in chocolate-brown, topped with a very large pyramid-shaped cardboard hat, covered with macaroons.  A word of advice for anyone thinking of trying this – don’t!  I used canned macaroons (I didn’t want to waste the homemade ones for a craft project) and they became very heavy when coated with glue.  The overpowering stench of coconut and glue, as we drove from Ottawa to Toronto, left everyone in out van feeling quite ill.

However, it didn’t cure me of my love for all things coconut, especially macaroons. Cookbook author, dessert chef and Chocolatier Alice Medrich, created these incredible macaroons in her recent book, “Chewy, Gooey, Crispy, Crunchy, Melt-in-Your-Mouth Cookies.” Leave it to Alice to come up with a genius twist on this classic cookie. Instead of using shredded or desiccated coconut, Alice suggests using coconut chips. These are wide shavings of unsweetened coconut that can be found in most health and bulk food stores these days.

Chewy, toasty and supremely yummy! The pure coconut flavour really shines through in these stunning beauties. Alice suggests shoving a large chunk of bittersweet chocolate into the centre of each cookie to take a great cookie over the top!

Egg whites, coconut chips, vanilla extract, sugar and a pinch of salt all get mixed together in a large bowl. I used vanilla extract paste so you can see the flecks of the vanilla bean seeds in my mixture. The bowl then gets set in a large pan of simmering water, to heat the mixture through and thicken the egg whites.

I used a small ice cream scoop (about 3/4 of an ounce) to form the macaroons. I stuck a piece of 70% bittersweet chocolate in the centre of each before baking. Unfortunately they oozed right out once I baked them.

I got a little smarter on the second tray and carefully inserted the chocolate into the centre of the macaroon and used wet fingertips to make sure chocolate was mostly enclosed. It wasn’t until I baked them all that I reread the recipe and discovered that Alice inserts the chocolate after baking, while macaroon is still warm!

However you insert the chocolate, these macaroons are pure coconut heaven!

Click here to print recipe for New Classic Coconut Macaroons.

100 thoughts on “Alice’s New Classic Macaroons

  1. Bob Vivant

    You really dressed up like a macaroon? Now, that is love. Hmmm, I can’t imagine why you didn’t post a photo of your costume. ;)

    Putting the chocolate in the middle is pure genius–an inside out macaroon. And these sound easier than dipping the bottoms of the finished cookie in melted chocolate. Maybe I’ll put these in my husband’s Easter basket this weekend. He loves coconut as much as I do. Thank you!

    Reply
  2. Ema

    Oh my word, they sound absolutely divine. I will be trying that as soon as I get some minutes to myself! Thank you for blogging such a delicious looking recipe.

    Reply
  3. integrityisyou

    Oh my goodness I should not have looked at this! Nothing is open here today. I want these so bad! Awesome!!!!! Can’t wait to try em. Best part is my boyfriend doesn’t like macaroons! Yay!

    Reply
  4. mandarine

    ouh, mouthwatering, actually these macaroons are less sophisticated than the other version of macarons, but provide much more direct sensation and emotion … plus with the chocolate, great idea!

    Reply
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  6. sandraconner

    I love macaroons. Never tried adding the chocolate. I don’t know why, since I am a person who believes with every fiber of my being that chocolate makes EVERYTHING better. I think I feel a baking spree coming on.
    Thanks for sharing and congratulations on being “Freshly Pressed.”

    Reply
  7. twigsforpigs

    Hey there! My name is Twiggy and I love your blog! I have nominated you for the Versatile Blogger Award. You don’t have to accept it if you don’t want to, but for more information on the rules of accepting it (DON’T WORRY, it’s nothing creepy or scammy or anything), visit my post for more details. http://thatlittlepig.wordpress.com/2012/04/06/ive-been-nominated-for-the-versatile-blogger-award/

    You can also visit the actual VBA site for the rules if you wish! http://versatilebloggeraward.wordpress.com/vba-rules/

    Keep on blogging!
    xx Twiggy Piggy

    Reply
  8. Kelly

    Love your idea of filling them with chocolate after baking! I usually chop chocolate chips into tiny flakes and mix them into the batter. Definitely trying your method soon. Thanks for posting!

    Reply
  9. vivian trapani

    Hi Salty and Serenity!!!
    I’m new to blogging and it is a very great way to get to know other people with the same interest. What caught my eye was the coconut macroones with the chocolate interior. Anything coconut and chocolate I’ll go crazy for. I’ll buy the store macroones and with a jar of Nutella (hazelnut/ cocoa spread) I’ll spread some over the macroons and they are to die for!!! But now I got to try your recipe. Thank you!

    Reply
  10. nonsequiteuse

    Thank you for explaining what coconut chips are – I was picturing some weird hybrid white chocolate chip with coconut flavoring when I came across it in a couple of recipes last night. I’ve had macaroons on the brain since I had one a few weeks ago at a Persian bakery – covered in dark chocolate with chopped pistachios on top.

    Everyone else can have their macarons. I’m for the OOOOOOOh in coconut macaroons!

    Reply
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  12. simshalomdesignrox

    Perhaps you don’t have any photos of your Macaroon costume. If you do, consider this a pleasant plea placed, perhaps persnickety, petitioning a permitted peek.

    But this, please know; your macaroons have found a place of prominence in my recipe catalog. Your post is promoted on my Facebook page as well.”

    May I compliment you on the quality photographs in your posts? No small task.

    Sincerely,

    Carole Anne

    Reply
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  14. nyboriqua

    Girlfriend, you & me must be soul sisters ’cause I thought I was a coconut freak but dressed as a Macaroon?! I love it! Being of Puerto Rican descent, I just love love love this delicious nut. Ur making me homesick reading this scrumptious recipe. Make a point of going to Puerto Rico at least once in your life and try the Coco Frio (fresh green coconut, freezing cold and cut with a machete) with straw in center on a hot day! And please don’t leave without trying the Helado de Coco (true coconut ice cream). Soooooooooooooooo delicious you’ll think you’ve died and gone to Heaven.

    Reply
  15. nyboriqua

    A girl after my own heart. We must be “soul sisters” ’cause I am a coconut freak. If you’re ever in Puerto Rico please try “Helado de Coco” (coconut ice cream) It is to die for!!! Now I’m home sick :(

    Reply
  16. Mormon Soprano

    Thank you for clearing up the Macaron vs. Macaroon mystery for me. I have a nut allergy, so I can’t have the one “o” type, but I CAN eat your double “o” double yummy recipe! I am anxious to try it out! Thanks for sharing and congrats on being freshly Pressed! :)

    Happy Easter / Passover – MoSop

    Reply
  17. The Dieting Gal

    Ooh yummy!! This looks so good, deffo gunna give myself a treat and try this. After losing nearly 4 stone I think a treat is deserved.
    You should go check out my before and after pictures on my blog.
    Thanks for sharing, can’t wait to try.

    - The Dieting Gal X

    Reply
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  22. Mr. Guilt

    Hi!

    This recipe has been a big hit with my family. Today, we had a bake-off at the office, and I submitted them as an entry. Not only did they win, but they seem to be the entry with the most buzz. Thanks!

    charles

    Reply
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