Make Ahead
by: foxeslovelemons
April16,2013
3.7
3 Ratings
- Makes about 24 macaroons
Jump to Recipe
Author Notes
I kind of felt like a mad scientist working on this recipe. I really thought coconut, chocolate, and balsamic could be good together. I think I was right.
For this recipe, I used a bottled balsamic glaze that I was given as a gift. This product can be found in gourmet markets and some grocery stores, and I love having it in the fridge, because you can drizzle a little glaze on some roasted vegetables or meat whenever the fancy strikes you. However, if you don't have it, you can easily make your own -- just put 1 cup balsamic vinegar in a very small saucepot and cook it over medium heat until it becomes the consistency of syrup. The time will vary depending on your stove, but you'll need to watch it very carefully to make sure it doesn't burn (I know from experience how rough it is to scrub burned balsamic off your saucepot). You'll have your tablespoon of glaze needed for these cookies, plus some leftover glaze to keep in the fridge to jazz up an upcoming meal.
I love the way these macaroons came out -- using a large pinch of sea salt insured that they hit the right note of sweet and salty, and the balsamic adds a touch of acid that makes the flavor go crazy on your tongue. The chocolate and balsamic play so well off of each other, and the coconut just adds a little nuttiness. I hope everybody loves these as much as I do. —foxeslovelemons
Test Kitchen Notes
These macaroons are an updated take on the classic we remember from childhood. Each bite is a happy marriage of textures and flavors: spikes of crunchy, toasted coconut blanket a chewy core generously studded with semi-sweet chocolate and an unexpected hint of balsamic vinegar. The vinegar balances the sweetness and adds sophistication, as if grandma’s recipe took a turn through Tuscany. A batch can be pulled together in half an hour, ready to rescue you in a pinch with a sweet treat that appears far more complicated. You might even have most of the ingredients on the shelf. —Ann S
- Test Kitchen-Approved
What You'll Need
Ingredients
- 2 egg whites
- 1 tablespoonbalsamic glaze
- 2 teaspoonssugar
- Large pinch of sea salt
- 7 ounces(2 5/8 cups) sweetened coconut flakes
- 1/2 cupmini semi-sweet chocolate chips
Directions
- Preheat oven to 350°. In a large bowl, whisk together egg whites, balsamic glaze, sugar, and salt until mixture is frothy. Fold in coconut and chocolate chips.
- Drop mixture in 1 1/2 tablespoonfuls onto a baking sheet lined with parchment paper. Using wet hands, gently form spoonfuls into small mounds if they don't come off the spoon that way already. I usually do this step near the kitchen sink so I can keep re-wetting my hands -- coconut doesn't stick to wet hands as much as it does to dry hands.
- Bake 15 minutes or until dark golden brown. Transfer baking sheet to cooling rack and allow macaroons to cool on baking sheet for 5 minutes. Then transfer macaroons from baking sheet to cooling rack and allow to cool completely.
Tags:
- Cookie
- American
- Chocolate
- Fruit
- Make Ahead
- Christmas
- Easter
- Passover
- Vegetarian
- Food52 Pantry
- Dessert
Contest Entries
- Your Best Recipe with Vinegar
- Your Best Coconut
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18 Reviews
Megan December 10, 2017
In the printed recipe book (from FOOD52 - BAKING) - it calls for 3 egg whites, whereas here it's 2. Everything else is the same...any thoughts??
Jasmine January 21, 2016
These came out too soft so there was no texture variation, even when the edges and bottom were well browned - I increased baking by 3 minutes and any longer would have burnt them. How far are we supposed to beat the egg whites? I did until foamy and the batter was very wet (not sticky at all).
sbc1023 March 29, 2015
Has anyone tried this with a chocolate balsamic? I happen to have some but wonder if it might be too much.
Sthornenyc December 17, 2013
Hi, I didn't see any info on how best to store them and how long they will keep? I'd like to make them for Christmas but hoped to do so ahead of time. Thanks!!
foxeslovelemons December 17, 2013
Hi Sthornenyc - Unfortunately, like most coconut macaroons, these really only have a shelf life of about 3-4 days, so they might not suit your needs :( I just store them in an airtight container or ziploc bag.
foxeslovelemons December 17, 2013
It's possible that you could freeze them once they are baked, but I have NOT tested this.
Sthornenyc December 17, 2013
Thanks so much. I will make a small batch today and freeze some to see how they hold up and will let you know.
foxeslovelemons December 17, 2013
That'd be great! If it works, I'll add it to the recipe :)
Diana N. November 14, 2013
What is a basamic glaze?
foxeslovelemons November 14, 2013
More info on that in the "Author Notes" at the top of the recipe, Diana. Let me know if you have any questions!
Kt4 July 8, 2013
Mine came out a lot darker than the pictures show. More like chocolate-y colored coconut, and it's not because the chips melted. Perhaps it's the balsamic I used?
foxeslovelemons July 9, 2013
Hi Kt4 - hmmmm, yes could be because of the balsamic. Also - everybody's oven and baking sheets bake a little differently, so that could be it as well? How did they taste?
Ann S. June 7, 2013
Congratulations! Loved testing your macaroons, and quite honestly, I'm not much of a macaroon fan. These ones are an entirely different animal—and so easy to pull together. Simply delightful.
foxeslovelemons June 7, 2013
Ann, thank you so much for testing them, and your super-nice headnote!
inpatskitchen June 6, 2013
Congratulations on the CP Lori!!!!
foxeslovelemons June 6, 2013
Thanks Pat! It totally made my day!!
hardlikearmour April 16, 2013
gorgeous!
foxeslovelemons April 16, 2013
thank you!
