Monday, March 11, 2013

March is for the letter M and macaroons. Mmm.

There is a Canadian coffee shop franchise called Second Cup, and one day during an outing, my husband treated me to one of their cookies. This cookie has taken over my thoughts, for the most part of February and ongoing (thanks to M for Marcin). Their Chocolate Dipped Macaroon Cookie is actually supplied by the famous Dufflet pastries of Toronto, and you can see a picture of it here in their drop-down list of gourmet cookies: 

I had two recipes to help me create a copy of this addictive cookie. The first recipe was from my cousin M for Marisa, an excellent cook/baker (as is her sister M for Mary Grace) who make delectable, mouth-watering treats, including one for Mini Coconut Macaroon Cupcakes. The Canadian Baker’s recipe for Coconut Almond Macaroons also gave me another base to work with. Add to it a bit o' luck and some baking experience, my gluten-free Chocolate Macaroon Cookies turned out aMmmazing. You simply must try it and let me know…

Chocolate Dipped Macaroon Cookies  (gluten-free)

1 whole organic egg
1 egg white
2 ½ cups unsweetened desiccated coconut
1 can sweetened condensed milk
½ cup ground almonds (almond meal)
1/3 cup sugar
½ tsp vanilla extract
1 bar good quality dark chocolate (broken) and 1/2 cup good quality milk chocolate nibs

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In a medium bowl, combine coconut and ground almonds. In a separate large mixing bowl, whisk together 1 egg and sugar. 

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Add to it the condensed milk and vanilla extract and whisk until thoroughly blended. Fold in the coconut/almond mixture. Set aside.

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In a separate mixing bowl, beat egg white until stiff. Gently fold egg white in the coconut mixture.

Using a ¼ measuring cup, scoop and level batter and place on prepared cookie sheet lined with parchment paper (it will take some time as the coconut mixture is slightly thick) spacing cookies at least two inches apart (about 6 cookies on each sheet). Bake at 325°F for about 18-20 minutes, (rotating tray during mid-baking and watching closely during the last minutes of baking) until tops and edges of cookies are just lightly golden brown but cookie is mostly white overall (not dark brown). Cool cookies on tray for 5 minutes on a rack, then using a palette knife, slide it slowly under each cookie to loosen and gently lift cookies onto wire racks to completely cool.

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After cookies are cooled, melt dark and milk chocolate together (either by microwave method or double-boiler method) and dip the cookies halfway into the chocolate. Place on a parchment-lined cookie sheet and chill in the refrigerator until the chocolate sets, about 15-20 minutes. Store in a sealed container in the fridge for up to 1 week if it lasts that long. Makes 12 large cookies.

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  1. Hi Cherril,
    Thanks for all the recipes and great food ideas. Love the blog.
    Love those macaroons, but my wife Beth is lactose intolerant, so I worked out a lactose free variation:
    Yield: About 20 macaroons
    4 egg whites
    1 cup icing sugar
    2 Tbsp tapioca flour (to improve browning)
    1 teaspoon salt
    1 teaspoon vanilla
    1/2 cup ground filberts or ground almonds
    2 1/2 cups unsweetened finely shredded coconut (about 220 gm)
    150 gm (6 oz) bittersweet chocolate, melted.

    1. Best the egg whites just until a few bubbles form on the top..
    2. Add the sugar, salt, tapioca flour and vanilla with beater/mixer running at medium speed.
    3. Stop mixer and fold coconut into whites by hand.
    4. Drop by the tablespoon-full onto a parchment-lined baking sheet. (Oil the parchment paper)
    5. Bake at 325 F for 12-15 minutes, or until lightly browned around the edges.
    6. Allow to cool for 5 minutes on the pan, then transfer to a rack.
    7. Dip one edge of the macaroon in the melted chocolate and place on parchment paper.
    8. Put the macaroons in the fridge so that the chocolate sets.
    9. Store in refrigerator.

    1. A dairy-free option for macaroons! Mmmarvelous!
      Thanks so much for sharing your recipe Bill!