I have vivid memories of my great grandmother, Ma, twirling around her kitchen at the farmhouse in her apron, effortlessly whipping up desserts for special occasions. She always made simple but impressive desserts, an idea I carry with me to this day. There’s nothing better than a recipe that has fewer than five ingredients. These versatile macaroons, which can be scooped to any size of your liking, can be served plain or embellished with chocolate: Drizzle with melted chocolate, or, for something extra special, make an imprint in the center while the macaroons are still warm, let cool, and then fill with Ganache (page 69).
Coconut Macaroons
Makes 1–2 dozen, depending on the size of the scoop
- 4 cups | 200 grams unsweetened coconut flakes
- 1 cup | 210 grams evaporated cane juice
- 2 cups | 500 ml water
- 1 teaspoon coconut flavor or extract
Preheat the oven
to 350°F
Place the
coconut flakes in a large bowl and set aside
Combine the
evaporated cane juice and water in a saucepan over medium
heat
Cook, stirring
occasionally, until the evaporated cane juice has dissolved and the
mixture turns into a thick syrup. Stir in the coconut
extract
Remove from
heat, pour over the coconut, and let sit for about 5
minutes
Stir to combine.
Use an ice cream scoop to shape the mixture into tightly packed
balls. I like to use a 1-ounce scoop, but you can use any size.
Place on a parchment-lined baking sheet, leaving about 1 inch
between each ball
Bake, rotating
every 5 minutes, until the macaroons are lightly golden, 10 to 15
minutes
Let cool
completely before storing. Store, refrigerated, in an airtight
container for up to 2 weeks