Travis Bear Coconut Macaroons Recipe (with optional chocolate sauce)

My husbear Travis is French and Italian. French and Italians created this wonderful treat during the years of Medici Florence, hence my naming convention.

Welcome back one and all.

For those of you you who read my recent blog post about technical writing, I referenced this recipe. I thought it would be sad and cruel not to include it, especially when it is easy, requires few ingredients and has options for substitution that are economical. It is also gluten-free and something you can serve to Jewish family and friends during high holy days, since it contains no flour. There is also a recipe for chocolate sauce covering that follows this part. Without any further delay, here we go!

Coconut Macaroon Recipe

Yield

This recipe will make almost three dozen coconut macaroons. If that seems like a lot, it is, but know your guests will ultimately eat more than one.

Macaroon Ingredients

Coconut shavings, which are unsweetened.
  • Coconut Flake: 3 cups
  • Coconut Shaving: 3 cups
  • Condensed Milk: two 14 ounce cans
  • Eggs: 5 large ones, and we will only be using the whites
  • 1 tablespoon of vanilla
  • 1/2 teaspoon of salt

The first thing that comes to your thought process, more than likely: what the hell is the difference between coconut flake and coconut shavings? Flake, which is incredible common and easy to find, is pre-sweetened. Shavings are not presweetened. Mixing them together gives yours macaroons a less sweeter taste but add flavor and texture, instead of being the soft, gooey and overly sugary mess many macaroons tend to be. You can typically find both in stores that sell bulk produce, giving you a considerable cost savings.

Coconut flake, which is pre-sweetened.

Additionally…

There is a chocolate covering you can make for these which will illustrate just how quickly your guests will consume them. This part will follow the basic recipe tutorial.

Directions, Part 1

Separating eggs one at a time helps prevent waste in case of “occult” material.
  • Separate the whites from the yolks. Do this one at a time to prevent any eggs with “occult” material (what we call in cooking circles as blood or other particulates) from getting in the final mix. NOTE: I saved the yolks for my dog, and cooked them up and added them to her kibble as a treat, wasting nothing.
  • Beat the egg whites into fluffy white peaks. This will make a foamy meringue, much like you see on those lemon pies you love so much. Add salt while this is happening. Salt is part of the chemistry that makes your goodies taste good.
  • Add vanilla extract and condensed milk.
  • Add coconut flake and coconut shaving after.
  • Refrigerate for a few minutes. Why? The mix is easier to handle when cold.
Stiff white peaks, which make a fluffy meringue.

Directions, Part 2

Use a melon baller or ice cream scoop to portion out your macaroon.
  • Turn your oven on to 350 degrees F.
  • Take two cookie trays and line them with parchment paper. If you don’t have parchment paper, then use aluminum foil. 
  • Using a melon baller or ice cream scoop, portion out your mix. Roll into balls with your hands and place on the trays.
  • Cook for about 12 to 15 minutes, or until there is brownish parts on the outside. The bottoms of your macaroons will also turn golden brown.
  • Wait about 20-30 minutes to cool. Your dessert should have a good hold but still be slightly moist and soft when eaten.
Your macaroons will be slightly toasty brown on top and underneath when done.

Chocolate Sauce Recipe 

What this part is, basically, is fudge. You can do this in a double broiler, but since many of you may not possess such an item, here is a quick and easy workaround. See note on the gluten-free status of chocolate at the end of this recipe.

Your sauce should be thick and slowly draw off your spoon. If it isn’t, it can still be modified to make it the right consistency.

Chocolate Sauce Ingredients 

  • About 2 cups of semi-sweet chocolate chips, or a chocolate bar if the same amount, whatever is handy
  • Two tablespoons of butter
  • About 1/4 cup of milk
  • 2 tablespoons of cocoa powder
  • 4 tablespoons of powdered sugar (it blends easier than granulated sugar)
  • 1 teaspoon of vanilla extract, imitation will work here as well.

Directions 

Overcooked chocolate cannot be saved. Using shorter cooking times helps prevent burning.
  • Place all of the items into a large glass bowl.
  • Mix with a spoon.
  • Place into a microwave over for 20 seconds at a time, taking the mix out and stirring. Chocolate scorches very easily, and creates small granules when burned. There is no “saving” the chocolate once this happens, and you would have to throw it out and start over. Keeping the cooking time to such short bursts is a way to keep you from wasting your mix.
  • After about the third or fourth time, your mix should be ready. You will know when it is thick, easy to stir and slowly falls off your spoon.
  • When your macaroons are cooled to room temperature, either drizzle the chocolate over them, or dip your macaroon into to bowl, then then place onto a sheet of either wax paper or aluminum foil. When the chocolate has hardened after about 30 minutes, serve.
  • If your chocolate is runny or overly bitter, add a little more powdered and repeat step 3.
  • If your chocolate is too hard to manage, add a little more milk or another tablespoon of butter and repeat step 3. 
Some people like to dip, some like to smother them.

Chocolate and Gluten-Free designation

Chocolate by itself is gluten-free. However, gluten is found in almost all packaged foods because it is used as a stabilizer to extend the shelf life of products. Unfortunately, this means that gluten can be found in many forms of chocolate, because it is used as an emulsifier or thickener. Luckily, those needing to adhere to a strict gluten-free diet can still enjoy chocolate, as long as they understand which brands in which they can partake. Always check your label if using chocolate bars.

Love to you all.

Ben Brown Jr., owner
www.aospdx.com

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