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| Coconut Macaroons with chocolate chips |
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| Chocolate and Coconut Macaroons |
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| Almond and Coconut Macaroons, Chocolate Dipped |
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| Suviroons |
Coconut Macaroons with Chocolate Chips
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These macaroons aren’t the same kind that people queued up around the block for when Ladurée opened in New York a couple of months ago. After spending several hours winding up the bottoms of digestive biscuit and tea tins that played "God Save the Queen" and "How Much is That Doggie in the Window" at Fortnum and Mason's in London, (I bought them) a few weeks ago, we went across the street to a quiet table at Ladurée, and ate some macarons of memory ... pear and ginger, pistachio - and others. THOSE macarons aren’t the ones that make your fingers bleed when you open the round tin to release the foil top that keeps them gummy moist. They're the French ones.
My Grandma Rae would've said, "what are you talking about, pear macaroons?".
Two years ago, my son called me in a panic. He’d been invited to a seder (a Passover dinner that literally means 'order', but should mean 'I need a gentle laxative') in London and needed some recipes. Nowhere in Oxford or London could he find matzo cake meal. So, for the past two years, I’ve been sending it over to him so he can make the ‘famous’ Passover Mandel Bread (recipe forthcoming – but doesn’t everybody have it already?)
Subsequently, we went with macaroons. The Jewish ones.
I sent him Ina Garten’s and Martha Stewart’s recipes. They were all I could dig up.
Here are a couple of easy and fool-proof recipes that rival the canned ones. They’re better more haimish than Ina’s or Martha’s (sorry, girls); and I promise they will be a lovely addition to a Passover, Easter, Persian New Year, April Fool’s, May Day, or your next festive meal.
Coconut Macaroons with Chocolate Chips
Blue Heron Kitchen
Ingredients:
2/3 c. sweetened condensed milk (about ½ of the can)
2 size large egg whites
2 tsp. pure vanilla extract
1/8 tsp. kosher salt
12 oz. shredded, unsweetened coconut (I like Bob’s Red Mill, and the bag is exactly 12 oz!)
¾ c. semisweet chocolate chips (I heart Guittard!)
for Chocolate Macaroons change quantity of coconut and add cocoa powder:
11 oz. shredded, unsweetened coconut
1 oz. (1/2 c.) dark, good quality unsweetened cocoa
½ c. dark chocolate chips (Guittard or Ghiradelli)
for "Suviroons" (dedicated to my friend, teacher and mentor, Suvir Saran (whose most recent cookbook, Masala Farm was just nominated for a James Beard award for "American Cooking"!)
try this twist:
10 oz. shredded, unsweetened coconut
3 oz. chopped pistachios (raw, but toast and cool them)
1/2 c. chopped candied ginger
1 to 2 Tbsp. rose water
for "Suviroons" (dedicated to my friend, teacher and mentor, Suvir Saran (whose most recent cookbook, Masala Farm was just nominated for a James Beard award for "American Cooking"!)
try this twist:
10 oz. shredded, unsweetened coconut
3 oz. chopped pistachios (raw, but toast and cool them)
1/2 c. chopped candied ginger
1 to 2 Tbsp. rose water
Procedure:
Preheat the oven to 325º
Line two baking sheets with parchment paper
Whisk together (you can use your Kitchen Aid!): sweetened condensed milk, egg white, extract and salt, until well combined
Add coconut and mix.
Remove from machine and fold in chips by hand.
Using a 1 ½ inch cookie scoop, or by tsp., drop onto the prepared sheets.
Bake until slightly browned, about 15 minutes.
Cool, then peel from parchment.
Store airtight. May be frozen until you’ve feathered the joint.
Yield: (with the 1 ½” cookie scoop you’ll get about 4 dozen. With a tsp., probably about 2 ½ to 3 dozen.)
ALMOND AND COCONUT MACAROONS
CHOCOLATE DIPPED (Variation)
Blue Heron Kitchen
Ingredients:
2/3 c. sweetened condensed milk (about ½ of the can)
2 size large egg whites
1 ½ tsp. pure vanilla extract
1/2 tsp. pure almond extract
1/2 tsp. pure almond extract
1/8 tsp. kosher salt
8 oz. shredded, unsweetened coconut (I like Bob’s Red Mill)
4 oz. finely ground almonds (I buy mine at Patel Brothers. If you're not lucky enough to live near this wonderful Indian supermarket, look for finely ground almond meal. Greek markets have it, French markets do, bien sur, and Bob's Red Mill produces it too.)
6 oz. (approx..) good quality dark chocolate, melted, for dipping the macaroons (I used Jacques Torres' dark chocolate discs. You can buy them online (click on this link) or at his shops in Chelsea Market or in Brooklyn on on the Upper West Side.) Or use any dark chocolate that you like! Here's a truc: add a little roasted almond oil .. or flavorless oil if you don't have nut oils handy to the melted chocolate. and add a touch of Boyajian's orange oil - but just a smidge. The oil will add a sheen and the orange will lift up the almond flavor.
optional: anything decorative for the top of each macaroon (how about a candied icon of one of the ten plagues .. only I wouldn't recommend ‘boils’ or ‘slaying of the first born’ - or just some little sprinkles. they're very sweet.)
Procedure:
Preheat the oven to 325º
Line two baking sheets with parchment paper
Whisk together (you can use your Kitchen Aid!): sweetened condensed milk, egg white, extracts and salt, until well combined
Add coconut and almond meal and mix well.
Remove from machine.
Using a 1 ½ inch cookie scoop, or by tsp., drop onto the prepared sheets.
Bake until slightly browned, 10 to 15 minutes. Be sure that you don’t burn these. The bottoms will get brown. Check that they’re not getting too dark on the bottom.
Cool, then peel from parchment.
Melt the chocolate in a small bowl on top of barely simmering water (or in a microwave). Take care that no water or steam gets into the chocolate.
Dip the macaroons in the chocolate and place them on a rack that is set over waxed paper .. to catch any drips.
After they've set a bit, you can drip a little more on top and then put a little decoration on the top.
You can set them up quickly in the fridge. Serve immediately or keep them in a container, with waxed paper over the cookies, sealed and refrigerated, until you're ready to serve them.
Store airtight. May be frozen until you’ve feathered the joint.
Yield: (with the 1 ½” cookie scoop you’ll get about 4 dozen. With a tsp., probably about 2 ½ to 3 dozen.)
To those who celebrate Passover, have a sweet Passover. Many people wish that 'next year we celebrate in Jerusalem'. I'm not interested in any such thing. My wish for next year: (two, since there are two recipes here: the Unites States vacates Afghanistan; and that health care becomes accesible to all Americans (that includes my darling daughter.)
Happy spring to everyone!
Peace and love,
Jane
