By swissms on February 08, 2009
Photo by Theryans8
Photo by Theryans8
"From Cook's Illustrated. Be sure to mix the cream of coconut thoroughly before using (shake cans), as the mixture separates upon standing. Unsweetened desiccated coconut is commonly sold in natural food stores or Asian markets. If you are unable to find any, use all sweetened flaked or shredded coconut, but reduce the amount of cream of coconut to ½ cup, omit the corn syrup, and toss 2 tablespoons cake flour with the coconut before adding the liquid ingredients. For larger macaroons, shape haystacks from a generous ¼ cup of batter and increase the baking time to 20 minutes. For the chocolate-dipped: Using the two-stage melting process for the chocolate helps ensure that it will be at the proper consistency for dipping the cookies. // Note: Be sure to use sweetened cream of coconut as this is the primary sweetener for the macaroons."
Serving Size: 1 (54 g)
Servings Per Recipe: 24
"The first reviwer who was disapointed and said they were not sweet oviously used coconut MILK, not cream of coconut. Cream of coconut is in the mixed drnk section of the store, look for a brand like coco lopez. Cream of coconut is Very sweet, were as coconut milk is not sweet at all, and slighty salty. This is agreat recipe I have made dozens of times to rave reviews!"
"Absolutely great macaroons, these! I was tempted to make all the coconut sweetened after reading the previous review), but decided to stick to the ingredients as given (half sweetened & half not), & was happy that I did ~ The sweetness from the cream of coconut, the corn syrup, the 3 cups of sweetened coconut, AND the chocolate was plenty for my sweet tooth to enjoy! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]"
"The macaroons tasted different from what I'm used to in regards to macaroons. They weren't as sweet and were slightly too salty. The chocolate definitely helps! I made these as a dessert option for a luau. They were the least popular."