With another party upon us I wanted to do something nice and easy for a change. However, through trial and error I landed upon making these with real coconuts which is a fun experience, if you’ve never broken down coconuts before, but it is a lot more work. Especially at two in the morning which is when I decided to make these.
Surprisingly I found out that a single coconut (which is all you need) is six dollars cheaper than buying the coconut pre-shredded. Go figure.
Either way, these macarons.. sorry.. macaroons wield an outstanding delicate taste you’ve been missing out on. I bet you can’t eat just one.
A Quick Note:
This recipe should be made with fresh coconut or unsweetened flaked coconut.
Using sweetened flaked coconut will result in a sticky mess. This is because sweetened flaked coconut is soaked in corn syrup. Thusly, when it cooks, the corn syrup leeches out adding too much sugar and liquid to the recipe.
If you don’t believe me, test it out the way I did. At least you can use the extra sticky coconut to make Almond Joys.
“An explosion of coconut in every bite!”
Prep Time: 20 minutes Total Time: 50 minutes Makes: 30 each
2 1/2 cups fresh coconut
*about 1 coconut
4 egg whites
2/3 cup granulated sugar
Pinch of Sea Salt
Optional: Toasted Almonds, Pine Nuts, Peanuts, Coco Nibs, Chocolate
Over a bowl, strike hard with the back of a knife along the horizontal axis of a coconut (while rotating it after each strike) to crack it open. Place coconut halves underneath a cloth and break into smaller pieces (placing it beneath a cloth will prevent pieces from flying at you).
Peel the coconut meat from the shell using a spoon. Wedge and wiggle the spoon between the shell and the meat and eventually (be patient) it will slip under the meat and you can pop it out. From here, you may peel the brown skin off but it’s not entirely necessary.
Using a zester (a.k.a microplane) shave the coconut.
In a medium sauce pot, mix together all of the ingredients.
Heat the ingredients over medium heat and continuously stir (using a spatula) until the contents are hot to the touch.
Using a cookie scoop, simply dip the scoop in cold water then pack the coconut in tight using the back of a spoon and release onto a sheet pan lined with parchment paper (the water will prevent sticking).
Bake at 300 degrees Fahrenheit until lightly browned. About 30 minutes (set a timer for 5 minute intervals as you won’t want to risk overcooking these beauties).
Remove and sprinkle with salt.
P.S. You can make the dough in advance because it will stay good in the refrigerator for 5 days!
Check out the how-to video!
*Dip in melted chocolate and top with chopped nuts.
Nutrition Information %Daily Value
Serving Size: 1 Serving *Based on a 2000 calorie diet
Calories: 44 Added Sugars: 3g Vitamin A 0%
Total Fat: 3g Vitamin B6 0%
Saturated Fat: 2g Vitamin B12 0%
Cholesterol: 0mg Vitamin C 0%
Sodium: 14mg Vitamin D 0%
Potassium: 36mg Iron 2%
Total Carbohydrates: 5g Calcium 0%
Dietary Fiber: 1g Riboflavin 2%
Protein: 1g Folate 1%