Fresh coconut macaroons
In Malaysia, it is quite easy to get hold of freshly grated coconut ie. in provision shops or wet markets and they usually cost around RM2.50 for a whole coconut. You need to tell them that you want to use it for baking/cooking or else they will usually grate until the shell and you will get brown bits with the coconut (some people don't mind since they are using the coconut for its milk, squeeze it and throw the coconut bits away).
Since freshly grated coconut is quite moist, you do not need as much egg whites. I also found it hard to shape it using the mini scoop method (to get them into a nice round shape), hence I ended up shaping them by hand this time so they're a little larger and take slightly longer to bake. My last two methods of making macaroons (here and here) would require you to keep the macaroons overnight for it to absorb some moisture and only eat it once it becomes softer the following day.
With these fresh coconut macaroons, you can literally eat them after letting them cool for about 5 minutes. They're actually best eaten when they are warm.
For me personally, these are the best ones so far - these are really crisp on the outside and moist, chewy on the inside, not forgetting it is also more fragrant. If you plan to keep them for the next day, do note that they do tend to go a bit soft (the exterior) hence you can place them under a hot grill for 1-2 minutes for them to crisp up again - they will taste much better if you do that.
Coconut macaroons (using fresh coconut and egg whites)
Preparation time: 30 minutes
Cooking time: 20 minutes
Makes 50
Ingredients
2 medium egg whites
1/4 tsp cream of tartar
80g caster sugar
1/8 tsp salt
1 tsp vanilla extract
50g plain flour
360g freshly grated coconut
1. Preheat the oven to 170°C. Line two baking sheets with baking parchment and grease lightly.
2. Remove any brown bits (coconut shell remains) that you see. Place flour, salt and coconut in a bowl and mix well.
3. In another mixing bowl, whip the egg whites with the cream of tartar using an electric whisk until they form soft peaks. Add the sugar and whip until you have a glossy meringue-like mixture. Stir in the vanilla extract.
4. Add the dry ingredients into the meringue and combine. Shape into small balls by hand and place 1 inch (2.5cm) apart on the sheets. Make sure you compact the balls. (the mix will feel a bit wet but that's ok since it's fresh coconut)
5. Bake for 18-20 minutes until golden brown. Remove and cool for 5 minutes on a wire rack. You can eat this immediately. Best served warm. If you're keeping it in a container, you can place them under a hot grill for 1-2 minutes before consumption.
Makes 50
Ingredients
2 medium egg whites
1/4 tsp cream of tartar
80g caster sugar
1/8 tsp salt
1 tsp vanilla extract
50g plain flour
360g freshly grated coconut
1. Preheat the oven to 170°C. Line two baking sheets with baking parchment and grease lightly.
2. Remove any brown bits (coconut shell remains) that you see. Place flour, salt and coconut in a bowl and mix well.
3. In another mixing bowl, whip the egg whites with the cream of tartar using an electric whisk until they form soft peaks. Add the sugar and whip until you have a glossy meringue-like mixture. Stir in the vanilla extract.
4. Add the dry ingredients into the meringue and combine. Shape into small balls by hand and place 1 inch (2.5cm) apart on the sheets. Make sure you compact the balls. (the mix will feel a bit wet but that's ok since it's fresh coconut)
5. Bake for 18-20 minutes until golden brown. Remove and cool for 5 minutes on a wire rack. You can eat this immediately. Best served warm. If you're keeping it in a container, you can place them under a hot grill for 1-2 minutes before consumption.
I had many macarons but never had a macaroon before, wonder how does it taste ;)
ReplyDeleteIt tastes little bites of coconut, moist in the centre and crisp on the outside.
DeleteThis type of freshly grated coconut is getting harder to find in Singapore. The market near my house doesn't have it, and its only available at certain markets. Wish I could get my hands on some. Love the look of the macaroons (so cripsy!). My second daughter would like this, she is a great fan of coconut. - Mich
ReplyDeleteHaha next time I tapau some fresh coconut for you from KL. LOL. You can use dessicated coconut, but need to wait 24 hours before you can eat them.
Deletethis is good for educating people about the differences between a macaron and a macaroon. because people keep calling macarons as macaroons.
ReplyDeleteIt's not just the "normal person" who makes that mistake, either. I've seen pastry shops selling macarons but labelling them as macaroons =_=;;
DeleteMichelle, I get very annoyed when ppl call macarons "macaroons". And when I see those signs at the shop which spell them wrongly, I feel like taking a pen out and crossing a "o" out LOL
DeleteTiming, it makes you wonder how good their macarons are when they can't even spell it right.
Deleteoooh, i think these coconut macaroons could go really well with some coconut sorbet (unless that's coconut overkill!) :D
ReplyDeleteI will go with coffee, and do some reading, hmmmm that will be a wonderful afternoon. :P
DeleteSean, Maybe I should make a coconut cake, I think that would go well with coconut sorbet. :)
DeleteCK, next time I make, I will try and bring you some (if my kids didn't eat them all up already).
Deletehurm... looks like ez to make. plus i have access to fresh coconut from my nenek house which she can help me to grate using the machine. should try to make this for buka puasa tomorrow =). the 360g roughly from how many biji of kelapa ya ?
ReplyDeleteHi June, 360g is from 1 coconut.
DeleteOohh I can imagine the freshness already! :D
ReplyDeleteMy mum and daughter loves these the most, they can snack on it all afternoon (hence I usually make it less sweet).
Deletewould love to try this... just need to find a place that sells fresh coconut! ;)
ReplyDeleteNormally those provision shops or wet market will have them.
DeleteHurray for picture featuring Hello Kitty! I will try this recipe for that reason if no other!
ReplyDeleteThese look fantastic! Do you find they go soggy after a day though?
ReplyDeleteHi Andy, yes they do go a bit soggy the next day. If you want to eat them the next day, you can just put it under a grill and toast it slightly to make them crisp on the outside again.
Delete