Chocolate-dipped Coconut Macaroons

What to do when life gives you lots of egg whites (left over from making scrumptious custard)?
Make macaroons. -- Even better, make coconut macaroons dipped in chocolate glaze. (And there will be chocolate glaze left over, and later I will tell you what you can do when life smiles on you with excess chocolate glaze!)

This recipe is from the Sono Baking Company Cookbook. It has a wonderful recipe collection, disastrous to your waistline. I made some adaptions since I do not have a double boiler (and has no intention to acquire one). The sea salt adds a subtle savory dimension to the sweet macaroons and the chocolate glaze ties it all together!

 

Chocolate-dipped Coconut Macaroons

Adapted from The Sono Baking Company Cookbook

Ingredients

• 1 cup (6 to 7 large) egg whites, at room temperature
• 1/2 cup sugar
• 1/4 cup light corn syrup (I use the organic one from Wholesome Sweeteners)
• 3 Tbsp unsalted butter
• 8 oz unsweetened finely shredded dried coconut
• 11/2 Tbsp vanilla extract
• 1/2 tsp coarse sae salt
• 1/2 recipe Chocolate Glaze (recipe to follow. Or make a whole recipe, use extra to dip in fresh strawberries, yum!)

Directions

• Put egg whites, sugar, corn syrup and butter into bowl of electric mixer and then set bowl over large pot with one to two inches of simmering water. Whisk mixture constantly, until its temperature reaches 140F to 150F on a candy thermometer (about 15 minutes).
• Transfer  bowl (wipe condensation dry with a dishcloth) to the stand mixer fitted with the paddle attachment. Add the coconut, vanilla extract, and salt. Beat on low speed until the mixture has cooled, about 10 minutes. The mixture will have coalesced and will no longer be watery.
• Set oven rack in middle position, and pre-heat oven to 350F. Line baking sheet with parchment paper or nonstick silicone baking mat.
• Using 1-inch ice-cream scoop, firmly pack coconut batter into the scoop, pressing the flat side against the side of the bowl to flatten. Arrange the scoops 1 to 2 inches apart on baking sheet. (I find you also need to neaten the bottom edges of the scoops if you want neat and beautiful-looking macaroons. I did not do that and mine had jagged edges, not that we minded that!)
• Bake until macaroons turn speckled golden brown, 10 to 13 minutes. The macaroons should still be soft and moist in the center.
• Cool baking sheet on wire rack for 10 minutes, then remove with metal spatula and let cool completely on wire rack.
• If chocolate glaze hardened, heat it in double-boiler until pourable (I used a water-bath, closely watched). Line a baking sheet with parchment paper. Dip macaroons in glaze to your fancy- the original recipe instructed to dip the bottom 1/4-inch of the macaroons, I did the opposite, dipping the tops of the macaroon (trying to create a chocolate-snow-capped mini mountain look) and sometimes half the macaroon for a half-black-half-white effect. Set macaroons, bottoms down, on parchment-lined sheet, and let dry completely (it will take about 3 hours).

Macaroons prior to dipping- guard closely from curious fingers!

Freshly dipped macaroons

 

See the difference after three hours of drying?

Chocolate Glaze
Chop up 12 ounces of semi-sweet chocolate and melt over low heat in a small pot. Watch closely, stir often.
Once chocolate is melted, remove from heat and stir in 2 Tbsp of vegetable oil. Stir well till blended. Let stand until cool.