Coconut Rum Macarons
Votes: 1
Time: 1 hour 40 min.
Complexity: easily
Quantity: 30 baskets
Complexity: easily
Quantity: 30 baskets
Trying coconut-rum macarons will transport you to the sultry Caribbean. In addition to a generous amount of coconut flakes, these soft cookies also contain dark rum, egg whites, and sugar. The coconut mixture is formed into small nests, which are filled with custard and baked in the oven. Sprinkle the finished macarons with grated nutmeg immediately for a slightly more spiced flavor. Enjoy once they've cooled completely.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/2 cup milk
- 3/4 cup sugar
- 1/8 tsp freshly grated nutmeg, plus extra for sprinkling
- 1/4 tsp + 1 pinch of salt
- 2 large eggs, separate the whites from the yolks
- 1 tbsp cornstarch
- 1 and 1/4 teaspoons vanilla extract
- 3 tablespoons dark rum
- 2 and 1/4 cups coconut flakes
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Cooking the dish according to the recipe:
- Preheat oven to 160°C and line a baking sheet with parchment paper.
- In a small saucepan over medium heat, heat, stirring, the milk, 1/4 cup sugar, nutmeg, and a pinch of salt to dissolve the sugar.
- In a medium bowl, whisk the egg yolks with the cornstarch. When the milk begins to steam, slowly pour half of the mixture into the egg yolks, whisking constantly. Pour the egg mixture into the saucepan with the remaining milk and cook, whisking occasionally, until thick, about 3 minutes. Remove from heat and stir in 1/4 teaspoon of vanilla extract. Transfer the custard to a bowl and let cool to room temperature.
- Meanwhile, in a large bowl, whisk the egg whites with the rum, remaining 1/2 cup sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Stir in the coconut flakes. Cover and refrigerate for about 30 minutes.
- Drop 1 tablespoon of the coconut mixture onto the prepared baking sheet, spacing them about 2.5 cm apart. Make an indentation in the center of each cookie with the back of a 1/4 teaspoon measuring spoon. Fill each indentation with the chilled custard.
- Bake until the cookies are golden brown around the edges, 20-25 minutes. Sprinkle the cookies with nutmeg. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
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