The Best Chocolate-Dipped Triple Coconut Macaroons
58 comments
Appears in Cook's Illustrated January/February 2000
Many store-bought coconut macaroons are achingly sweet, sticky mounds of semicooked dough that don't taste much like coconut. To solve these problems, we used three kinds of coconut.
WHY THIS RECIPE WORKS
Early in the development of our macaroon recipe, our tests showed that our choice of coconut would make a big difference in both taste and texture. Unsweetened shredded coconut resulted in a less sticky, more appealing texture. Sweetened sh...
