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I simply could not feature The Macaroon Bible on my blog without sharing at least one macaroon recipe from the book. I chose to share this particular macaroon recipe because of its name, "stoopid macaroons," which are fully loaded coconut macaroons, inspired by compost cookies and compost pound cake.
These macaroons are pretty fun because they have bits of pretzel sticks, potato chips (the crinkle-cut kind is recommended by the author), and Crispy Crunch chocolate bar (instead of Butterfinger). Being Canadian, I have seen commercials about Butterfinger Bars (on Amazon), but never actually eaten one. I'm not even sure if they sell Butterfinger bars in Canada. I certainly couldn't find them at my local grocery stores, which is why I substituted it with the Canadian chocolate bar, Crispy Crunch. I think they should be very similar in taste and texture.
Since Dan Cohen suggested the option of drizzling the macaroons with melted chocolate, I listened because as my mom put it, if there's an opportunity to cover a cookie with melted chocolate, just do it.
These macaroons are crispy on the outside, and chewy on the inside. The dominant flavour is still coconut, with little bursts of saltiness and peanut from the add-ins. The chocolate drizzled on top really cuts the sweetness of these, and the combination of coconut and dark chocolate is always a happy one. All in all, these are yummy. And I agree with Dan Cohen, if you are a purist like we are, you will still enjoy these a lot, even if the thought of adding crushed potato chips and bits of a peanuty chocolate bar seems absolutely preposterous. Just make them and see for yourself.
Now here's the recipe for the "Stoopid macaroons" from The Macaroon Bible (available on Amazon), which I converted to grams for all us metric people.
- Preheat the oven to 350 °F (175 °C). Line a couple of baking sheets with parchment paper.
- In a big bowl, stir together the sweetened condensed milk and the vanilla, then add in the coconut, pretzel sticks, potato chips, and chopped butterfinger bar. Set aside.
- Beat the egg whites with the salt in a mixer fitted with the whisk attachment until stiff peaks form.
- Fold the egg whites into the coconut mixture (do this gradually as the coconut mixture is very heavy).
- With wet hands or wet spoons, dollop golf ball-sized scoops of the macaroon batter onto the parchment lined baking sheet. Wet spoons/hands between every scoop. You should get about 22 to 24 scoops out of the batter.
- Start checking the macaroons around 20 minutes, but they will probably bake for about 25 minutes, until they are bottom turns a dark golden brown and the tops too. They taste better when they are a little on the darker side.
- Cool the macaroons on the pan for 2 minutes before carefully peeling them off the parchment and transferring them to a wire rack to cool completely.
- Melt the dark chocolate in the microwave on medium power, stirring every so often. Drizzle over the tops of the macaroons and let set before enjoying, if you can wait that long.
Please note that I was happy to receive this book from Houghton Mifflin Harcourt Publishing, but my opinion about this book is still my own.