Whether you’re looking for a sweet to grace your Passover table or just want to add a bit of coconutty deliciousness to your cookie jar, this lovely little morsel from Flour Bakery + Cafe pastry maven Joanne Chang is just the thing. Plucked from the pages of her original cookbook, Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe, this recipe for coconut macaroons makes about two dozen chewy, sweet, soft and crispy treats for you and yours to enjoy, whatever the occasion.
Coconut Macaroons Courtesy of Joanne Chang
![](https://www.bostonchefs.com/wp-content/uploads/2023/04/macaroons-cookie-sheet-2-780x438-1.png)
Details
Ingredients
- 1/2 cup (120 grams) milk
- 1/4 cup (50 grams) sugar
- 2 tablespoons cake flour
- pinch of kosher salt
- 2 egg yolks
- 1/2 teaspoon vanilla extract
- two 14-ounce (400 gram) bags of sweetened shredded coconut
- 1 cup mini semi-sweet chocolate chips
- 6 egg whites
- 1 cup (200 grams) sugar
- pinch of kosher salt
Directions
- In a small saucepan, scald the milk over medium heat (until bubbles start to form around the edge of the pan, but the milk doesn't boil). While the milk is heating, in a small bowl stir together the sugar, flour and salt. (Mixing the flour with the sugar will prevent the flour from clumping when you add it to the egg yolks.) In a medium bowl whisk the egg yolks till blended, then slowly whisk in the flour mixture. The mixture will be thick and pasty.
- Remove the milk from the heat and slowly add it to the egg-flour mixture, a little at a time, whisking constantly. When all the milk has been incorporated, return the contents of the bowl to the saucepan and place over medium heat. Whisk continuously and vigorously for about 1 minute, or until the mixture thickens and comes to a boil. At first the mixture with be very frothy and liquid; as it cooks longer it will slowly start to thicken until the frothy bubbles disappear and it becomes more viscous. Remove from the heat and add the vanilla, pour into a clean bowl and cover with plastic wrap, placing it directly on the surface of the cream. Let cool completely.
- Position rack in center of oven and heat to 350℉.
- Line a baking sheet with parchment.
- In a large bowl, combine the coconut, egg whites, sugar, salt and pastry cream. Stir with a wooden spoon until well combined. (The dough can be made up to five days in advance and stores in an airtight container in the refrigerator).
- Using a 1/4-cup dry-measuring cup or large spoon, scoop the dough in rounded mounds onto the prepared baking sheets.
- Bake for 25-35 minutes, or until the cookies are golden brown all over. Let cool on the baking sheet set on a rack for at least 20 minutes, then transfer the cookies to the rack to cool completely.