On a trip to Los Angeles with my husband last summer, I insisted we stop at a well-known, very expensive grocery store as a kind of tourist experience. I oohed and aahed at the $35 juices and very impressive kombucha aisle but only took one item to the register: a container of a dozen golden brown coconut macaroons.
These cookies were unlike any other macaroons I’d ever eaten, and I consider myself an aficionado. These weren’t the loose, white heaps I was used to. These were deeply toasted and mounded in shape—so much so that my husband asked me if I was buying a box of falafel. They had a more complex, almost caramelly flavor reminiscent of a slightly less-sweet Girl Scouts Samoas cookie.
I attempted to re-create those macaroons here, toasting sweetened shredded coconut first to ensure the cookies are golden brown and nutty all the way to the center, and using light brown sugar to enhance the caramel notes. And speaking of the center, I form each macaroon around a piece of dark chocolate; while still warm, you’ll get a melty, molten core, but I think they are just as good straight from the freezer. —Kendra Vaculin
What you’ll need
Rimmed Baking Sheet
$32 At Amazon
Whisk
$14 At Amazon
Bamboozle Measuring Spoon Set
$10 At Amazon
Wire Cooling Rack
$17 At Bon Appétit Market
Recipe information
Yield
Makes about 2 dozen
Ingredients
Preparation
Step 1
Place racks in upper and lower thirds of oven; preheat to 325°. Spread out 14 oz. sweetened shredded coconut (about 6 cups) on a rimmed baking sheet in an even layer and toast on top rack, shaking baking sheet occasionally, until golden brown, 8–10 minutes. Transfer coconut to a plate or small bowl.
Step 2
Vigorously whisk 4 large egg whites, 2 Tbsp. (packed) light brown sugar, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a large bowl until frothy and pale in color. Whisk in ½ tsp. vanilla extract, then fold in toasted coconut.
Step 3
Scoop out heaping tablespoonfuls of coconut mixture, pressing 1–2 pieces of 2 oz. semisweet or bittersweet chocolate, chopped into ¼"–½" pieces, inside. Add additional pinches of coconut mixture as needed to completely encase chocolate. Divide macaroons between 2 parchment-lined baking sheets (reuse the one from toasting coconut; just wipe it clean first), placing about 2" apart. Sprinkle each with flaky sea salt.
Step 4
Bake macaroons, rotating baking sheets top to bottom and back to front halfway through, until golden brown, 15–17 minutes. Let cool on baking sheet 10 minutes (the cookies will be very delicate right out of the oven). Transfer to a wire rack and let cool completely.
Do ahead: Macaroons can be baked 1 day ahead. Store airtight at room temperature.
