It’s winter here in Normandy. January came in with a chilly cold bite, never really snowing, but coating the trees each morning with a thick layer of beautiful white frost. I think the whiteness of everything inspired me to make something white in my kitchen as well, and so I whipped up some fun little Snowy Coconut Chocolate Drizzled Macaroons. Macaroons are not to be confused with the “macaron,” the delicate sandwich-like cookie with the soft center that Parisians love which come in all sorts of pastel colors, flavors and perfumes, and are sold at places like La Durée and Dalloyeau. No, these are the coconut filled mounds of sweet chewy deliciousness, que moi, je préfère!
Start by halving a fresh coconut and then putting the pieces into a food processor to be ground up, like so. Make sure you take off the pesky brown rind from the coconut bits as you chisel them out of the shell. It’s painstaking, but necessary.
Mix the egg whites with coconut flour (can be found at a health food store, along with 1/3 cup of sugar. You can also use coconut sugar here, or regular sugar.
Add in the cup of dessicated unsweetened coconut (store-bought), and mix.
Drizzle in the honey, mix.
Add in the toasted fresh coconut, and mix well. The mixture should be sticky enough to form balls. If not, add a little more honey.
Form balls and place on parchment paper.
Bake at 180C or 350F for about 15-20 minutes, until nice and golden brown.
Once cool, you can have fun and dip them in chocolate. I used only the best for this, Bonnat Chocolate, which is made from only 3 ingredients, and has no funny additives like soy lethicin.
You can melt baking chocolate in a boiling hot water bath.
Once melted, I dipped the bottom halves completely in chocolate and then drizzled chocolate over the top in a random fashion.
The danger with these is that they are addictive! I had frozen a few of these for a friend… (you know who you are!) but I just pulled them out of the freezer today because I am going to eat them! Ha! Don’t worry, I’ll make you a whole new batch soon 🙂
Bisous and happy baking!