Coconut Macaroons with Chocolate Ganache
3 cups (lightly packed) sweetened shredded coconut – I just use regular shredded coconut
¾ cup sugar
¾ cup egg whites (about 5 or 6 large eggs)
1 ½ tsp pure vanilla extract
For the Ganache
125gm bittersweet or semisweet chocolate, finely chopped
3/4 cup heavy cream
Place the first three ingredients in a large, heavy saucepan, and stir to combine well. Cook over medium-low heat, stirring regularly, about 10-12 minutes, until the mixture is pasty but not dry. (The uncooked mixture will look sort of granular at first, then creamy as it heats, and then it will slowly get drier and drier. You want to stop cooking when it no longer looks creamy but is still quite gluey and sticky, not dry.)
Remove from heat. Mix in vanilla extracts. Spread out the coconut mixture on a large baking sheet. Refrigerate until cold, about 30 minutes.
Preheat oven to 140 degrees Celsius (fan bake) or 160 degrees Celsius.
Line another baking sheet with greaseproof baking paper or a Silpat baking mat. Using a ¼-cup measuring scoop, scoop and pack the coconut mixture into domes, and place them on the baking sheet. You should wind up with about a dozen. Bake the macaroons until golden, about 30 minutes. Transfer to a rack and cool.
Set macaroons on rack over a rimmed baking sheet. Place the chopped chocolate in a medium bowl. Heat the heavy cream in a small saucepan until it is very hot and steamy (not boiling), remove from the heat, and pour it over the chocolate. Whisk until the mixture is smooth and the chocolate is thoroughly melted. Spoon the glaze over the macaroons, covering them almost completely and allowing the chocolate to drip down the sides. [You will have leftover glaze, which can be refrigerated or frozen.]
Refrigerate the macaroons until the glaze sets, at least 2 hours. Transfer the macaroons to an airtight container, and refrigerate or freeze.
These little morsels will keep up to 5 days in the fridge or will freeze suitably for a month or two.
Source: adapted from Orangette