Cocosmazarines Recipe
Cocosmazarines, also known as coconut macaroons, are delightful little confections made primarily from coconut, sugar, and egg whites. Their exterior is lightly golden and crisp, while the interior remains soft, chewy, and deliciously coconutty. Perfect for an afternoon tea or a simple treat, cocosmazarines are easy to prepare and bake, making them a popular choice for coconut lovers. This recipe will walk you through the ingredients, preparation, and tips to make the perfect cocosmazarines.
Ingredients:
To make around 24 cocosmazarines, you will need the following ingredients:
- 4 large egg whites
- 200 grams (about 1 cup) of granulated sugar
- 250 grams (about 2 ¾ cups) of unsweetened shredded coconut
- 1 teaspoon of vanilla extract (optional)
- A pinch of salt
- 50 grams (around 2 ounces) of melted dark chocolate (optional for drizzling or dipping)
Instructions:
Step 1: Preheat the oven and prepare the baking sheet
Start by preheating your oven to 180°C (350°F). Line a baking sheet with parchment paper or a silicone baking mat. This will help prevent the cocosmazarines from sticking to the tray and allow for easy cleanup.
Step 2: Whisk the egg whites
In a large mixing bowl, separate the egg whites from the yolks. Place the whites into the bowl, ensuring no yolk gets mixed in, as this could prevent the egg whites from whipping properly. Use an electric hand mixer or a whisk to beat the egg whites. Whip them just until they become foamy and slightly stiff, but you don’t need them at stiff peaks like for a meringue.
Step 3: Combine the coconut and sugar
In a separate bowl, mix together the shredded coconut and sugar. The sugar will help bind the coconut, creating a cohesive mixture when combined with the egg whites. Optionally, add a teaspoon of vanilla extract and a pinch of salt at this stage to enhance the flavor.
Step 4: Fold the egg whites into the coconut mixture
Gently fold the whipped egg whites into the coconut and sugar mixture using a spatula. Be careful not to overmix; you want to maintain some of the fluffiness from the egg whites to keep the cocosmazarines light. The batter should be thick and sticky, holding together when shaped into small mounds.
Step 5: Shape the cocosmazarines
Using your hands or two spoons, form small mounds of the coconut mixture, about the size of a walnut, and place them on the prepared baking sheet. Leave enough space between each mound, as they will expand slightly during baking. You can either leave the mounds rough for a more rustic look or gently press them into neat round shapes.
Step 6: Bake the cocosmazarines
Place the baking sheet into the preheated oven and bake for around 15 to 18 minutes, or until the cocosmazarines are lightly golden on top and around the edges. Be cautious not to overbake, as this will make them dry. The ideal cocosmazarine is golden and crisp on the outside but remains soft and moist inside.
Step 7: Cool the cocosmazarines
Once baked, remove the cocosmazarines from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. The cooling process will help them firm up, making them easier to handle.
Step 8: Add a chocolate drizzle (optional)
If you’d like to add a touch of indulgence, melt some dark chocolate in a microwave or over a double boiler. Drizzle the melted chocolate over the cooled cocosmazarines for an added layer of flavor, or dip the bottom of each macaroon into the chocolate and allow them to set on parchment paper. This optional step gives the cocosmazarines a sophisticated finish.
Storage:
Cocosmazarines store well at room temperature in an airtight container for up to five days. If you want to keep them longer, they can be frozen for up to two months. To enjoy them later, simply thaw at room temperature for about 30 minutes before serving.
Tips for Perfect Cocosmazarines:
- Egg whites: The key to a light and airy cocosmazarine is properly whipped egg whites. Don’t overwhip them, as this can cause the cocosmazarines to collapse during baking. Whip until foamy, not stiff.
- Coconut: For best results, use unsweetened shredded coconut. Sweetened coconut will make the macaroons too sugary and can affect the texture. If you like a chunkier texture, you can use a combination of shredded and flaked coconut.
- Shape: You can get creative with the shape of your cocosmazarines. While the traditional shape is small mounds, you can also make them into flatter discs or slightly taller peaks. Just ensure they are even in size so they bake uniformly.
- Flavor Variations: If you’re feeling adventurous, you can experiment with different flavors. For instance, adding a tablespoon of cocoa powder to the coconut mixture creates chocolate-flavored cocosmazarines. You can also add a teaspoon of almond or lemon extract for a different flavor twist.
- Chocolate Coating: If you opt for the chocolate drizzle or dipping, ensure the chocolate is well-tempered or cooled properly to avoid a sticky finish. Dark chocolate pairs beautifully with the sweetness of the coconut, but you can also use milk or white chocolate.
Conclusion:
Cocosmazarines are a simple yet satisfying treat that comes together quickly with just a few ingredients. Whether you prefer them plain or with a chocolate finish, these little coconut mounds are perfect for any occasion. Their golden, crisp exterior and chewy, soft center make them an irresistible treat for coconut lovers and anyone who enjoys light, sweet bites. Enjoy your homemade cocosmazarines with coffee, tea, or as a delightful snack anytime!
