Coconut chips are the basis for these delicious cookies. German Chocolate Cake Macaron have sweet coconut flavor and chocolate deliciousness of the cake in a cookie.
I’m an addict. I have a serious addiction. This addiction has no twelve step program. I don’t see any way to get help. I just have to live with it.
“Who am I?” you ask? Well, I’m Christie from A Kitchen Hoor’s Adventures. Emily asked me to contribute to Cookie Monday and I jumped at the chance! I love her blog, Burlap Kitchen! And, well, she’s just a super sweetheart so I was honored. I hope you enjoy my banter and my delicious recipe.
So, back to my addiction. I’m addicted to making these delectable little cookies. Yes. They’re totally finicky to make. Yes. You can easily mess up the macaronage. Yes. They take patience and can frustrate you easily.
But. The first time you see those pied, or feet, you do a dance in your kitchen in your sweats. And not the YouTube viral kind of dance. Though maybe…
It’s that success that makes it all worthwhile. It’s the looks on my mother’s face when she tastes the pizza flavored cookies we made or the Derby Pie cookies we made. It’s the look on the faces of the co-workers who feel special when I share these little gems with them. AND the look on their face when I tell them there are cookies to be eaten.
That’s the main reason I take the time to process, measure, sift, sift, sift, pipe, rest, bake, and fill these little finicky gems. That and the pied. Or feet.
This flavor came about because I received from coconut chips in a subscription snack box I received. I wasn’t really planning on eating them, even though they were addictive. I immediately thought about processing them and putting them into the shells for a macaron. But filling. Hmm… What kind of filling? Curry? That would be interesting. Lime. Nah. Banana? No. Then it hit me! I was in the baking aisle getting the white chocolate for the matcha ones I made and saw the German chocolate bars there. Perfect!
Besides, what goes better with coconut than chocolate!! And one can never have too much chocolate. Or reasons to eat chocolate. Or reasons to eat those coconut chips. Or reasons to bake macaron!
I jumped in making these. With both feet. My first flavor? Bananas Foster-ita. It was a recipe challenge to bake with alcohol. I used to love those! I read. I researched. I wrote down recipes, evaluated, estimated, made a spreadsheet, and then jumped in with both feet and baked a batch. They didn’t have feet. They had some semblance of feet, but not pied officially. I was hooked.
I’ve made several batches since then. Some have been picture perfect and some have been completely failures. No matter how they turn out, I’ve never been afraid to make them and they’ve always tasted amazing! The crisp shells, the chewy centers, and the filling! They all make for an amazing culinary experience.
You shouldn’t be afraid to make them, either. Yes, they can seem a little intimidating. It’s the whole “lava” thing that I just couldn’t get. I would over mix, then under mix, then was just afraid to mix. The lava flow. It’s not a cake batter flow. It’s a slightly thick brownie batter flow. I think most people considering that making a meringue means you fold gently and try to keep the air. Nothing could be farther from the truth with this one. You do want to deflate the meringue, but gently. So you fold, then you usually wind up stirring gently to get the lava flow texture.
Once you master that and allow the shells to dry out on the counter, then you will always have feet. You will always have picture perfect macaron. Now, for them to taste perfect you have to take them out before you think they’re done. The wiggle test. Grab the top of the shell and shimmy it back and forth. If it moves a lot, they’re not done. If it doesn’t move, then you take them out and let them cool completely. COMPLETELY! Before you even try to take them off your parchment or silpat. I suggest a silpat. They’re even at WalMart now. And they make removing them oh so easy.
Now, fill them. Fill them with buttercream, ganache, caramel, whatever you want! DO NOT eat them just yet. Let them set. Rest. Marinate with the filling. NOW eat them! And enjoy!
I hope I’ve taken some of the mystery and fear out of making these finicky little cookies. I hope you have enjoyed my story. I hope I have made a few new friends. And I hope you do try to make some macaron. You should never by afraid to try something new in the kitchen.
German Chocolate Cake Macaron
- 4 ounces egg whites, room temperature
- pinch cream of tartar
- 30 grams granulated sugar
- 7 ounces powdered sugar
- 4 ounces almond meal
- 2 ounces coconut chips
- 4 ounces Bakers German chocolate
- 1 tablespoon half and half
- 1 tablespoon Ciroc coconut vodka
- Place half the almond meal and the half powdered sugar in the bowl of a food processor and process until the mixture is finely ground. Sift into a large bowl and repeat process with remaining almond meal and powdered sugar along with the coconut chips. Sift the mixture two more times and set aside.
- Place the egg whites in the bowl of a stand mixer. Sprinkle the cream of tartar over the eggs and hand mix the two together with the whisk attachment for the stand mixer. Fasten the whisk attachment and beat the mixture on medium speed until foamy. Slowly add the granulated sugar and beat on medium speed until soft peaks form. Increase the speed to high and beat until stiff peaks form.
- Sift 1/3 of the almond mixture into the bowl with the meringue. Fold the ingredients together with a large spatula until incorporated. Continue sifting and folding until all the almond mixture is incorporated into the meringue and the mixture should drip slowly off the spatula; like lava flowing. (I suggest search Youtube to get a good visual of this texture. For me, it’s like pouring a really thick brownie batter or quick bread batter.)
- Transfer the batter to a large piping bag fitted with a 1/2 inch tip and pipe 1 1/3 inch rounds onto a silpat covered baking sheet. There are several different templates out there. Two that I liked are here and here.
Preheat oven to 325.
- You’re going to LOVE this next part! Once all the batter has been piped or your sheets are full, grab the edges of the pan, secure the silpat with your thumbs (or any extra batter) and rap the pans on the counter. This releases any remaining air bubbles in the meringue. Continue rapping the sheets, turning occasionally, until no more air bubbles surface. If there are a few that are being stubborn, take a toothpick and carefully pop them yourself. Allow the macaron to rest on the counter at least 30 minutes.
- Once they’ve rested and the tops are no longer sticky to the touch, bake at 325 for 9 minutes. Rotate the pans front to back and top to bottom and bake an additional 9 minutes. Do the wiggle test to see if the meringue is cooked. If the tops move easily from side to side when wiggled, indicating the meringue isn’t completely cooked, then continue to cook in 4 to 5 minutes intervals until they no longer wiggle.
- Remove from heat and allow to cool completely before filling.
- While the macaron cool, make the ganache.
- Place the chocolate chips in a microwave safe bowl and microwave on high one minute. Stir with a spoon. If the chocolate is not completely melted, microwave at 15 to 20 second intervals, stirring in between, until the chocolate is completely melted. Add the cream and vodka. Stir well to combine.
- Pour into a piping bag with a 1/2 inch tip and allow to cool to room temperature before piping a quarter sized dot of ganache in the center of the shell. Top with a matching shell. Repeat with remaining shells and ganache.
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