Tuesday, May 5, 2009

Molly's Chocolate Ganache Macarooons

Seattle has no shortage of talent when it comes to good food, and writers. But there are few who entice the mind and palate equally as well. Molly Wizenberg is one. If her delectable recipes don't steal your heart, her words and charm will in 'A HomeMade Life.' It's more than a good read about food, Paris, the past, and the present. It's what makes food memorable for her, for those who cook, and the stories that interlink family, friends, and lovers. Not ready to take the leap? Swing by her angelic blog, Orangette, for a sneak peak of her writing.
Coconut Macaroons with Chocolate Ganache, courtesy of Molly Wizenberg
(p. 94, A Homemade Life)
- 3 cups lightly packed sweetened shredded coconut
- 3/4 cup sugar
- 3/4 egg whites (from about 5 large eggs)
- 1 1/2 teaspoons pure vanilla extract
- 4 ounces bittersweet chocolate, finely chopped*
- 1/2 cup heavy cream
1. Place coconut, sugar, and egg whites in a saucepan. Stir well. Cook over medium-low heat, stirring frequently, 10-15 minutes. Stop cooking when mixture no longer appears creamy, but is sticky and moist, not dry. Remove from heat. Stir in vanilla.
2. Scrape the mixture into a separate bowl, and refrigerate until cold, about 30 minutes.
3. Pre-heat oven to 300 degrees Fahrenheit. Line a baking sheet with a silicone baking mat.
4. Using a small spoon, ice cream scoop, or your hands, evenly space coconut mixture onto baking sheet. Bake the macaroons until evenly golden, about 30 minutes. Let them cool completely, and remove them from the baking sheet.
Chocolate Ganache:
1. Put the chopped chocolate in a medium bowl. Heat the cream in a small saucepan over medium heat, swirling the pan occasionally until it is hot and steaming. Do not allow it to boil.
2. Remove the pan from the heat, and pour the cream over the chocolate. Let sit for 1 minute, then stir until smooth. Spoon the warm ganache generously over the macaroons.
3. Refrigerate the macaroons until the ganache sets, at least 2 hours.
Secret Stash addition:
1. Save some extra sweetened shredded coconut flakes to sprinkle atop each macaroon before the ganache sets.
2. Finsih macaroons with a generous two sprinkles of Coconut Garam Masala fleur de sel.**
* Molly's favorite chocolate for this recipe is Valrhona Manjar 64%. Ghirardelli bittersweet chocolate, 60% Cacao is a nice substitute.
** Vanilla salt is another stunning alternative.


  1. Thanks so much for the shout-out, Janna! I'm so glad you liked the macaroons, and I love your idea for that garam masala salt...

  2. I'll set some of my next batch aside for you. So glad you love the idea!