This classic, chocolate-dipped coconut macaroon recipe is adapted from one shared with us by the Munich bakery Rischart. Be sure to seek out unsweetened desiccated coconut, which is dryer and more finely ground than “shredded” or “flaked” types. Tempering the chocolate is unnecessary when serving the macaroons straight from the fridge, but if you’re planning to give the cookies as a gift, you can find our step-by-step guide to tempering chocolate here.
Featured in: “Bavarian Dream.”
- ½ cup sugar
- ¼ cup heavy cream
- 4 Tbsp. unsalted butter, melted
- 3 Tbsp. all-purpose flour
- ½ tsp. vanilla extract
- ½ tsp. kosher salt
- 2 large egg whites
- 1 large egg
- 2 cups unsweetened, desiccated coconut
- 4 oz. semisweet chocolate, melted
NOTE: This recipe has been adjusted from the version that ran in the December 2012 print edition of SAVEUR. The yield has been decreased, and the quantity of flour has been increased.