Friday, March 2, 2007

Congolais (Coconut Macaroons!)

Light Coconut Macaroons

First of all, let me say these are fantastic.

While I am a fan of the macaroon resembling a dense clod of shredded coconut, sometimes I find it too rich or worse, poorly made. This recipe comes from Pascal Rigo's The American Boulangerie. He describes these as a "light coconut macaroon," hinting at their spongy, almost flan-like consistency.

These are a much more dainty coconut macaroon, lightly sweetened with honey. On a whim I coated mine with a little 60% callebaut chocolate :)

2 cups whole milk
2 tbsp honey
1/3 cup pastry flour
3 cups unsweetend dried shredded coconut
1/2 cup sugar
2 1/4 tsp baking powder
3 extra large eggs

1. Preheat the oven to 375 and spray a 12 cup muffin tin with vegetable oil spray.
2. In a small saucepan, heat the milk and honey just to the scalding point. Meanwhile, in a large bowl, combine the flour, coconut, sugar, and baking powder. In a small bowl, gently whisk the eggs to break up the yolks. Whisk the scalding milk mixture quickly into the flour mixture and then gradually whisk in the eggs until combines. At this point, the batter can be stored in an airtight container for up to 3 days.
3. Fill the muffin cups to the top with batter. Bake for 20-25 minutes, or until the tops are light golden brown. Cool the Congolais in the pan for 10 minutes, then run a thin bladed knife around the edges of the cups and turn them out of the pan. Cool completely on a wire rack, right-side up. They can be stored at room temperature, well wrapped, for up to 3 days.

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