Coconut Macaroons with Chocolate Ganache
Today is my birthday. Yes, it is also the day our taxes are due. While these two events may appear to be a depressing combination, I actually get a kick out of it. I love seeing people's reaction when they find out the day of my birthday. I've gotten so many amusing reactions--from the "Oh, I'm so sorry..." looks, to downright hilarity. And of course, the phrase I've heard the most often: "I'll bet your parents never forget your birthday!" Despite turning one year older on the day Americans dread the most, I always look forward to my birthday. Not everyone gets to have a birth date they can use to tease their friends and family about reminding them to pay their taxes!
Taxes and birthdays may not be the most palatable combination, but birthdays and food are another story. Both are meant to be shared and that's just what I did this year when I made these coconut macaroons. After reading Molly Wizenberg's book, A Homemade Life a couple of months ago, I decided that I would make these decadent treats to share with my friends and family for my birthday. They are easy to make and with only six ingredients, it's a recipe that won't break the bank. Consider them a big return on a small investment.
Coconut Macaroons with Chocolate Ganache
Adapted from A Homemade Life by Molly Wizenberg
You may also view the recipe on Molly's blog, Orangette
3 cups lightly packed sweetened, shredded coconut
3/4 cups granulated sugar
3/4 cups egg whites (about 5 large eggs)
1 1/2 tsp. pure vanilla extract
1/2 cup heavy cream
4 ounces bittersweet chocolate, finely chopped (I used Ghirardelli 60% cacao bittersweet chocolate chips)
Put the coconut, sugar and egg whites in a heavy 3 qt. saucepan and cook over medium heat, stirring to incorporate the ingredients. Continue cooking, stirring frequently, 10 to 15 minutes. As the mixture heats it will have a creamy consistency and then it will begin to get drier. Stop cooking and remove from the heat when the mixture no longer looks creamy, but is still sticky and moist. Add the vanilla and stir well to incorporate. Transfer the mixture into a pie plate or small cookie sheet and spread out evenly. Refrigerate until cold, about 1 hour.
Preheat the oven to 300 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
Using a spoon or a small spring-loaded ice cream scoop, scoop the coconut mixture and pack each spoonful into a rounded mound. You can make them as big or as small as you want--just be sure to adjust the baking time accordingly. Space the macaroons evenly on the baking sheet, making sure they are not touching.
Bake the macaroons until they are golden, about 30-40 minutes. Since ovens vary, check the macaroons carefully towards the end of the cooking time. Cool the macaroons completely on the baking sheets and then transfer them to a wire rack. Set the baking sheet underneath the wire rack.
Place the chopped chocolate (or chocolate chips) in a medium size bowl. Heat the cream in a small saucepan over medium heat, stirring frequently, until it is hot and steaming, but not boiling. Remove from the heat and pour the cream over the chocolate. Allow it to sit for 1 minute and then stir until the mixture is smooth. Spoon the ganache over each macaroon, or you can do what I did and just dip the tops of each macaroon into the ganache.
Refrigerate the macaroons on the rack until the ganache sets, about 2 hours. Transfer them to a container and refrigerate or freeze. Macaroons will keep in the refrigerator for up to 5 days and in the freezer for 1-2 months.
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