Coconut Macaroon

I just saw the pictures of coconut macaroon on TV. Gee! I love the taste of coconut in cookie and macaroon. I think I will try it in this weekend. Here are some recipes I found by google.

Dec 19, 2010: We just tried the following ingredients. We love it and finished it in 10 minutes. I think we should make double amount next time and maybe use even less sugar.

Eggs: 1 (about 60 g), at room temperature
Salt: 1/8 tsp
Caster sugar: 50 g (original recipe is 85g (3/8 cup), but I don't want to eat something so sweet)
Shredded coconut: 100 g
All-purpose plain flour: 30 g (1/4 cup)

Beat the whole egg 2-3 minutes, then whisk with sugar and salt. Add coconut and flour in and mix well. Make 25 small balls and bake 25 minutes at 170 oC.


(1) Coconut macaroons on taste.com.au
Preparation Time: 10 minutes

Cooking Time: 15 minutes

Ingredients (serves 10)
195g (3 cups) shredded coconut
4 egg whites, at room temperature
1/4 tsp salt
170g (3/4 cup) caster sugar
2 tsp vanilla essence

Method
Preheat oven to 170°C. Line 3 large baking trays with non-stick baking paper. Spread the coconut over 2 of the trays and cook in preheated oven, tossing occasionally, for 3-4 minutes or until lightly toasted. Transfer to a plate.
Use electric beaters to whisk the egg whites and salt together in a large, clean, dry bowl until soft peaks form. Add the sugar a spoonful at a time, whisking well after each addition. Whisk for a further 2 minutes or until mixture is thick and glossy.
Add the vanilla essence and whisk to combine. Add the toasted coconut and use a large metal spoon to fold in until just combined.
Spoon tablespoonsful of mixture onto lined trays, leaving about 2cm between each. Bake in preheated oven, swapping trays halfway through cooking, for 12-15 minutes or until light golden and firm. Set aside for 5 minutes before transferring to wire racks to cool completely. Transfer to an airtight container.

(2) Coconut Macaroons Recipe on joyofbaking.com
Although many think of macaroons as a combination of ground almonds (or paste) and egg whites (recipe here), in North America we like our macaroons to contain sweetened coconut. Bite into one of these sweet tasting gems, still warm from the oven, and you will enjoy the contrast of a crispy exterior to a soft and chewy, coconut flavored interior.

There are many recipes for Coconut Macaroons. For example, there are two Coconut Macaroon recipes on this site as I couldn't decide which one I liked better. While both recipes are bursting with sweetened coconut, they differ in both ingredients and technique. This recipe starts by warming egg whites with white granulated sugar until nice and creamy. Then vanilla extract, cake flour, and sweetened coconut are folded in. Although not often used in Coconut Macaroon, adding flour gives these cookies a dense texture and a dome-like shape, rather than the more common haystack-like shape. Unlike the other Coconut Macaroon recipe on the site, this batter does need to the chilled until firm. For both recipes the cookies are baked until golden brown and are absolutely delicious warm from the oven. Coconut Macaroons store very well in the refrigerator. In fact, sometimes I think I like them better after a day or two, when their flavor has softened, yet they are still wonderfully moist and chewy. Now, for the chocolate lover you may want to add either 1/2 cup of mini chocolate chips or 1/2 cup of small chunks of chopped semi sweet chocolate to the batter or, better yet, dip the bottoms of the baked and cooled cookies in melted semisweet or bittersweet chocolate (as I have done for the other Coconut Macaroon recipe). Another great idea would be to make the macaroons in miniature and then take two macaroons and sandwich them together with melted chocolate.

North Americans like sweetened coconut, rather than unsweetened coconut, in their macaroons. Sweetened coconut is made by combining coconut with powdered icing and is packaged either in plastic bags or cans and is available shredded or flaked, sometimes even toasted.

Coconut Macaroons: In a stainless steel bowl, placed over a saucepan of simmering water, whisk together the egg whites, sugar, and salt. When this mixture is warm to the touch, and nice and creamy, remove from heat and stir in the vanilla extract, flour, and coconut. Cover and refrigerate for about two hours, or until firm.

Preheat oven to 325 degrees F (170 degrees C) and line two baking sheets with parchment paper.

Place small mounds (heaping tablespoons) of the batter on the parchment-lined baking sheet, spacing several inches apart. Bake for about 15 to 20 minutes or until golden brown. Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool.

Ingredients to make about 2 dozen Macaroons:
Coconut Macaroons:
4 large (120 grams) egg whites, at room temperature
1 cup (200 grams) granulated white sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 cup (60 grams) cake flour, sifted
3 cups (300 grams) sweetened shredded coconut

References:
Lebovitz, David. Room for Dessert. Harper Collins Publishers. New York: 1999.
Luchetti, Emily. Stars Desserts. Harper Collins Publishers. New York: 1991

(3) 「甜上癮」Rochers aux noix de coco (椰子球)
我喜歡吃椰子球, 法國的椰子球叫做 Rochers aux noix de coco ,Rocher 是法文岩石的意思, 法國版的椰子球的確是角錐型硬硬黑黑的造型^^使用的食譜選自 "法國糕點大全" 徵得出版社同意, 公開配方及做法.

材料
蛋白80公克
細砂糖200公克
椰子絲150公克

蛋白打散至完全沒有彈性.注意喔, 是打散不是打發, 不需要濕性或硬性發泡.
加入細砂糖.狀況如圖所示, 舉起打蛋器蛋糊緩緩滴落狀.
加入椰子絲, 常溫放置2-3小時, 讓椰子絲完全吸收水分.
捏成一口大小的角錐型.
170度30分鐘.

外表脆脆硬硬的法式岩石椰子球,原食譜烤好後還會在底部沾調溫巧克力醬, 我省略了.阿莫先生說岩石下的泥濘不見了^^

泡過蛋液的椰子絲口感超好的, 有點Q有點嫩很彈牙^^

上次做出不成材的椰子球, 熱心網友紛紛提供配方, 最後還是決定乖乖照食譜做, 熟了以後再來做變化.我沒有忘記我心目中的椰子球口感,經過這次岩石版本椰子球, 我抓出製作訣竅,並且認為縮短烘烤時間我的台式版本椰子球會成功.嗯, 再來一次^^

170度12分鐘.是我心目中的椰子球長像和膚色.

入口時, 我想到一句話, 一分努力, 一分收穫^^我朝思暮想的椰子球做出來了!

(4) 茶點心椰子球中提到的作法及份量如下：

蛋白 3 個打至起泡，再加入 120 - 150 g 糖粉繼續打5分鐘，加入 3 杯椰子粉 (i.e. 720 mL) 拌勻，再加入麵粉 2 - 4.5 大匙拌勻 (i.e. 45 - 90 mL)。(因每顆蛋大小有差別，如果太濕可以再加適量的麵粉)

手沾水，取適量捏緊成圓錐狀，排放入鋪有烘焙紙的烤盤上，以180度C，烤15分鐘。
1 cup = 240 mL
1 tablespoon = 20 mL
1 teaspoon = 5 mL