Slightly More Difficult But Definitely Worth It Chocolate Chip Macaroons


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I must have sleep-blogged my last macaroon post. I didn’t realize I even posted it until WordPress notified me someone liked my post – thanks Lesley and happy and safe travels to you!

On to the fantastic macaroon recipe…

Every time I’m in Cannon Beach I stop at Waves of Grain Bakery for a gigantic chocolate chip cookie and a gigantic chocolate chip macaroon. It’s sick – I know. But I can’t choose between the two: they’re both that fabulous. Plus it’s an hour and a half drive to the coast. I might as well make my calories count, right?

I’ve previously attempted to replicate Waves of Grain chocolate chip cookies. I can’t say I’ve yet found a chocolate chip cookie recipe that tastes similar. However, after testing only two chocolate chip macaroon recipes, I believe I may have found one that rivals/compares to Waves of Grain. My coworker tasted both macaroons today and labeled this macaroon recipe as ‘pro’ – as in professional. I’ll take it!

ingredients.

  • 14 oz sweetened shredded coconut
  • 14 oz can of sweetened condensed milk
  • 1 tsp. pure vanilla extract
  • 2 extra-large egg whites, at room temperature
  • 1/2 tsp. (1 tsp. if you like more salt) kosher salt
  • 1 c. chocolate chips or mini-chocolate chips

directions.

  1. Preheat the oven to 325 degrees F.
  2. Combine the coconut, condensed milk, vanilla and chocolate chips in a large bowl. Whip the egg whites and salt on high-speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.sam_0837.jpg
  3. Drop the batter onto sheet pans lined with parchment paper using either a small ice-cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

The slightly more difficult aspect of this recipe (versus the other macaroon recipe) is the use of egg whites. When I see a recipe that calls for beating egg whites ‘until stiff,’ I immediately have an adverse reaction. If I was one of those persons who breaks out in hives, I’m sure I would do so when seeing those words printed in a recipe.

I’m being overly dramatic. It’s truly not that difficult to beat egg whites and fold them into your batter (or ingredients). But, really, it takes an entire new bowl and beater/whip attachment to do so. This seems like monumental effort for someone who doesn’t like to do dishes. If I didn’t live with my sister, I wouldn’t have two Kitchenaid mixers at my disposal, which would make the task of whisking egg whites extremely cumbersome (in my mind). I can’t bring myself to think of the day my sister and I and our respective Kitchenaid mixers part ways. I’ll have to buy another bowl and extra attachments.

I digress. The point is: if at all possible I avoid recipes that call for stiffly beaten egg whites.

These macaroons were definitely fantastic. Moist and more congealed (as opposed to the other macaroons that were a tad crumbly). Using a cookie dough/small ice-cream scoop works fantastic to get these onto the pan. This recipe yielded a bit more than two-dozen macaroons. I would recommend doubling this recipe because they go fast!

Recipe rating: 

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