I made these coconut-based treats for my Papou (Greek for "grandpa") on Thanksgiving because my mom said that he loves macaroons. But when he showed up at our house that evening, he brought a half-squished package of Twinkies. Luckily, it was a joke (at least we think it was...), and after we successfully hid his dessert of choice, he tried a macaroon and gave it a thumbs-up.
Coconut takes the main stage in this recipe, and it got great reviews at the Thanksgiving dinner table. I mean, people even ate them after the year's biggest meal, and if that doesn't say something, I don't know what does. Unfortunately for me, I'm not a huge coconut fan... at least they look pretty in these pictures!
From Bon Appetit, December 2008
Makes about 45 macaroons.
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
1/8 teaspoon salt
2 teaspoons finely grated orange peel
3 large eggs
24 ounces sweetened flaked coconut (about 6 cups firmly packed)
6 ounces bittersweet chocolate, melted
Position rack in center of oven; preheat to 325°F. Line 3 large rimmed baking sheets with parchment. Using electric mixer, beat butter in large bowl until smooth. Add sugar and salt; beat until blended. Beat in orange peel, then eggs, 1 at a time. Mix in coconut. Drop batter onto sheets by tablespoonfuls, spacing 1 1/2 inches apart.
Bake macaroons, 1 sheet at a time, until golden on bottom and browned in spots, 25 to 30 minutes. Cool completely on sheets.
Using fork, drizzle chocolate over macaroons. Chill on sheets until chocolate is firm, about 30 minutes.