ARCHIVE | Macaroons – Coconut

Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.

Place coconut into a robot coupe. Pulse until there are no long strands of coconut. Transfer to a stainless steel bowl.

Add milk to the coconut. Mix together until thoroughly combined.

Place egg whites into the bowl of a stand mixer fitted with a whisk attachment. Mix on medium speed until soft peaks form.

Gently fold one third of the coconut mixture into the egg whites, ensuring the ingredients are evenly distributed, while maintaining the airiness of the egg whites. Repeat two more times.

Rest the dough in refrigeration for minimum 1 hour, maximum overnight, before scooping. The mix should be firm enough to hold its shape when portioned with a scoop.

Using a white handled #6 vollrath disher, scoop level 6 oz portions, by weight, onto parchment lined sheet trays, ensuring they do not touch. Cover and freeze overnight.

Once fully frozen, transfer to clean airtight food storage containers. Cover, label, date and store frozen.

BAKING

Place frozen macaroons onto parchment lined sheet trays, no more than 15 per full sheet tray.

Place macaroons into a preheated 300°F oven, low fan. Bake for 20 minutes.

Carefully rotate the pans to ensure even cooking. Continue baking until light golden brown around the edges, with a moist interior, about 10-15 minutes.

Remove from the oven and cool completely.

Transfer to clean food storage containers. Cover, label, date and store for service.

ICING

Over a double boiler, melt bittersweet chocolate in a stainless steel bowl. Remove from the heat and whisk until smooth.

Over a separate double boiler, melt white chocolate in a stainless steel bowl. Remove from the heat and whisk until smooth.

Using gloved hands, carefully dip each macaroon halfway into the bittersweet chocolate. Place dipped macaroons onto parchment lined sheet trays, as shown in the photo. Allow chocolate to cool slightly, then transfer to another parchment lined sheet tray before it sets completely and hardens and sticks to the paper.

Using a piping bag with 1/8" hole cut from the tip, drizzle white chocolate in a zigzag pattern across the entire macaroon, as shown in the photo. Allow drizzle to cool slightly, then transfer to another parchment lined sheet tray before it sets completely and hardens and sticks to the paper.

Allow chocolate to fully set.

Transfer to clean food storage containers. Do not stack. Cover, label, date and store for service.