Brown Sugar Coconut Macaroons

By Chef Eddy Van Damme

Prep Time:

30m

Bake/Cook Time:

15m

Yield:

24 coconut macaroons

Plan for:

30 minutes rest time

Always wondered how professional bakeries offer coconut macaroons that are not overly sweet? The secret lies in the fact that unsweetened coconut is used. With just a handful of ingredients, these Brown Sugar Coconut Macaroons are a quick and easy treat perfect on their own or as an delectable addition to a dessert charcuterie board.

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Products Used

Light Brown Sugar Poly Bag

Dark Brown Sugar Poly Bag

Ingredients

4 large egg whites
1 1/2 cups Dixie Crystals Light Brown Sugar or Dixie Crystals Dark Brown Sugar, well packed
2 cups finely shredded unsweetened coconut
2 teaspoons vanilla extract
1/2 cup dark chocolate chips (optional)
1 teaspoon vegetable oil (optional)

Directions

Set oven to 360°F.
In a bowl large enough to hold all ingredients mix egg whites and brown sugar using a sturdy rubber spatula. Add coconut.
Create a Bain-Marie (water bath) by placing a heatproof bowl over a large pot filled with an inch of water. Turn heat to medium and constantly stir mixture until it reaches about 110°F-120°F. (A bit warmer than shower water.) Remove from heat and add vanilla. Set aside for at least 30 minutes or until batter is at room temperature.
Line 2 cookie sheets with parchment paper or properly brush sheets with melted butter. Parchment paper can also be buttered as it provides a delicious bottom crust on macaroons. Allow butter to solidify before proceeding with scooping.
Use an ice cream scoop that holds two tablespoons or scoop 2 tablespoon amounts onto pans.
Place in oven and bake util golden and bottom edges browned, about 15 minutes.
Macaroons need to be completely cooled before drizzling with chocolate.
Combine chocolate and oil in a microwave proof bowl and heat in 10 second increments. Once chocolate is 2/3 melted keep stirring until no lumps remain. Additional oil can be added to thin chocolate more. Do not add water as it thickens chocolate.
Spoon or drizzle onto macaroons. While chocolate is still tacky sprinkle with a little coconut.