May 31st is National Macaroon Day. Here, David Lebovitz, renowned pastry chef, blogger and author of cookbooks, shares his recipes for chewy, chocolaty macaroons.
First, some macaroon history:
Who first thought to dip coconut macaroons in chocolate? It isn’t known, but we thank them.
Here’s a detailed history of macaroons and macarons.
RECIPE: CHOCOLATE-DIPPED COCONUT MACAROONS
1. STIR together the egg whites, sugar, salt, honey, coconut and flour in a large fry pan. Heat over medium-low heat, stirring constantly, scraping the bottom as you stir. When the mixture just begins to scorch at the bottom…
2. REMOVE from the heat and stir in the vanilla. Transfer to a bowl and let cool to room temperature. At this point the mixture can be chilled for up to 1 week, or frozen for up to 2 months. When ready to bake,
3. PREHEAT the oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone baking mat. Using a spoon and your fingers, form the dough into 1-1/2 inch (4 cm) mounds and arrange them evenly spaced on the prepared baking sheet. Bake until deep golden brown, 18 to 20 minutes. Transfer the pan to a wire rack and let cool completely.
4. LINE a baking sheet with plastic wrap. Melt the chocolate in a clean, dry bowl set over a pan of simmering water. Dip the bottom of each macaroon in the chocolate and set the cookies on the prepared baking sheet. Refrigerate until the chocolate is set, 5 to 10 minutes.
 Dipping in chocolate. Who gets to lick the bowl? (photo courtesy David Liebovitz).  A Silpat baking sheet protects the macaroons from over-browning (photo courtesy Silpat).  Bet you can’t eat just one (photo courtesy Burdick Chocolate).  Dipping the tops in chocolate may cause drips, but there are no sticky fingers from holding a chocolate bottom (photo courtesy The Fosters Market Cookbook).
Recipe originally posted on Williams-Sonoma.com.
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