I discovered this perfect macaroon in the lovely little cookbook Biscotti, recipes from the kitchen of the American Academy in Rome. Rome sustainable food project. (The original recipe comes from David Lebovitz's cookbook, Room for Dessert.) The taste and texture of these macaroons is sublime, especially when dipped in melted chocolate! —LGrimm
unsweetened grated coconut
all purpose flour
melted chocolate for dipping
In This Recipe
Gently warm the egg whites, sugar, honey, vanilla and salt over low heat in a 3-liter saucepan. Once the sugar begins to melt and the mixture is warm to the touch, add the coconut and flour. Stir the mixture continuously with a wooden spoon for another 3-4 minutes until the mixture begins to brown and stick to the pan and appears dry.
Remove the macaroon mix from the heat and transfer to a shallow pan to cool completely. Once cool, cover the pan with plastic film and refrigerate for 30 minutes.
Remove the dough from the refrigerator and roll it into balls (22 g/1 oz). At this point the cookies can be frozen for up to 1 month. To do this, first freeze the rolled balls on a cookie sheet lined with parchment paper. Once they have hardened, transfer them to a sealed container and store in the freezer until ready to use.
To bake, preheat the oven to 350F (180C).
Evenly space the macaroons on cookie sheets lined with parchment paper, leaving 1" between each cookie. Allow the dough to come to room temperature before baking. Bake for 15-20 mins., until golden brown. When cool, dip in melted chocolate if desired, and set on parchment lined pan. Refrigerate just until set.