Flavorful and easy coconut macaroons for the holiday.
I ‘m getting dessert ready with one of my flavorful and easy favorites for Passover. It’s one of Dorie Greenspan’s recipes. Just four ingredients and you have it…. coconut macaroons, perfect for Passover. I’ve added a drizzle of melted chocolate chips in a pastry bag. Chocolate makes me happy.
So the macaroons keep the round dome shape, I would say placing the scooped out dough on a sheet pan and popping in the freezer until they firm-up is a step towards success.
Coconut Macaroon Domes
Adapted from Dorie Greenspan
INGREDIENTS
1/3 cup whole milk
1 1/2 cup unsweetened dried coconut
1/3 cup sugar
2 room temperature eggs, slightly beaten
INSTRUCTIONS
The day/night before
Warm the milk in a microwave oven or over direct heat until it is 85 degrees F as measured on an instant-read thermometer.
Toss the coconut and sugar together in a mixing bowl. Stir in the warm milk and then the lightly beaten room-temperature eggs; continue to stir until all the ingredients are blended. Press a piece of plastic wrap against the dough to seal it airtight, and refrigerate overnight.
To bake
Line a baking sheet with parchment paper or a silicone baking mat.
Using a level tablespoon of dough for each cookie, shape the dough into balls between your palms, and place the cookies, 1 inch apart, on the lined sheet. When all the dough is shaped, place the baking sheet in the freezer while you preheat the oven. (The cookies can be made ahead to this point; when they are frozen, remove them from the sheet and pack airtight for long-term storage. Properly packed, the cookies can be frozen for up to 2 months; they should not be defrosted before baking.)
Center a rack in the oven and preheat the oven to 475 degrees F.
Remove the baking sheet from the freezer, slide another baking sheet under it (or transfer the cookies and parchment to an insulated baking sheet), and bake the cookies for 7 to 11 minutes. The outside of the cookies should be just set and the tops should take on some color. The centers of the domes should remain soft, moist and chewy. Transfer the cookies to a rack and let them cool before serving.
Depending on the absorbency of your coconut, you may find that during baking the domes seep a little liquid. Once the cookies have cooled, you can cut this extra little skirt of dough away with a pair of scissors. However, if you always buy the same coconut and always have the same problem, use a little less milk in the dough.
Tag Archives: coconut macaroons
IACP Culinary Expo Book & Blog Event
Meeting Nick Malgieri at IACPNYC
Having all your favorite cookbooks come to life with the authors standing right there was so much fun at Sunday’s International Association of Culinary Professionals Expo Book & Blog event. Nick Malgieri, the former Executive Pastry Chef at Windows on the World and seminal cookbook writer was eager to advise what to serve with Pizza Rustica, an Easter dish that can easily accompany a light vegetable soup and dessert of sorbet with cookies. I mentioned to him that the recipe is the selection for tomorrow ‘s Tuesdays With Dorie and was reasurred that it is important to cool the Pizza Rustica completely before serving. Otherwise, the risk is the filling may not have time to set up properly. Can’t wait.
Also chatted with Alice Medrich whose New Classic Coconut Macaroons are sure to be a favorite. Check out the photo and recipe on Food 52‘s site.
And the always gracious and bubbly NY Times writer, Melissa Clark shared insights to calzone making. This feature will run in a few weeks and I’m ready for the challenge.
Time to make my Pasta Frolla, the sweet dough for tomorrow’s Pizza Rustica…please visit again to see how it turns out.
