Icon for User
0CART

You have no items in your shopping cart.

Product was successfully added to your shopping cart.
Chocolate-coconut-macaroons
 

CHOCOLATE COCONUT MACAROONS

Original recipe by L'École Valrhona Pastry Chef Sarah Tibbetts.
Category: Cookies and bars
Difficulty: Easy
 Serves 20 cookies.

INGREDIENTS

Macaroons
2 cups sweetened condensed milk
3 tbsp egg whites*
½ tbsp vanilla extract
⅓  cup GUANAJA 70%, melted**
3 ¾ cups unsweetened shredded coconut
⅛ tsp salt

Garnish
20 chocolate feves or squares
20 cherries

 

INSTRUCTIONS

Macaroons
  • Combine the sweetened condensed milk, egg whites, vanilla extract and melted chocolate in a bowl. 
  • Mix well with a spatula, then pour over the shredded coconut and salt. 
  • Mix until all the coconut is coated.  

*Chef’s Tip: Liquid egg whites are easier to scale and best in this recipe.
**Chef’s Tip: melt the chocolate and then measure. Any Valrhona dark chocolate can be used in this recipe without adjusting the quantity of chocolate.

Garnish
 
Chef’s Tip: opt for natural maraschino cherries or dark sweet, pitted cherries in liquid with stems.  Drain and dry well before using.
 

Assembly

  • Form the macaroon batter into round balls (about 2 Tbsp each) and place on a silicone mat lined baking tray. 
  • Gently press a feve or square of chocolate into the cookies, pressing slightly. 
  • Bake at 340ºF (171ºC) for 12-13 minutes. 
  • Remove from the oven and place a cherry directly into the chocolate. 
  • Allow to cool completely before removing from the baking tray.
OUR COMPANY
ABOUT US
CONTACT US
FAQ
PRIVACY POLICY
SITEMAP
NEWSLETTER
MORE INFORMATION
SOCIAL MEDIA



WEBSITE BY
Gramercy Global Logo
BE THE FIRST TO KNOW
©Copyright 2018 by Valrhona Inc. All rights Reserved.