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Jumbo Black Bottom Coconut Macaroons: A Taste of Paradise

The scent of coconut always transports me back to my grandmother’s kitchen. She wasn’t a fancy baker, but her coconut macaroons were legendary. They were simple, rustic, and utterly addictive. These Jumbo Black Bottom Coconut Macaroons are a sophisticated upgrade to that childhood favorite – a crispy, chewy coconut cloud with a decadent chocolate base. Each bite is a little piece of paradise.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 17 minutes
Total Time: 1 hour 42 minutes (includes chilling time)
Servings: 9
Yield: 9 Jumbo Macaroons
Dietary Type: Gluten-Free

Ingredients

Cookie Ingredients

7 ounces shredded sweetened coconut
½ cup sweetened condensed milk
⅛ teaspoon salt
½ teaspoon vanilla extract
1 ½ teaspoons almond extract
1 large egg white
1 pinch cream of tartar
1 tablespoon sugar

Chocolate Coating Ingredients

9 ounces semisweet chocolate, chopped
1 tablespoon canola oil or 1 tablespoon corn oil

Equipment Needed

Baking sheet
Parchment paper
Large bowl
Medium bowl
Fork
Whisk or electric hand mixer
Rubber spatula
Ice cream scoop (1/4 cup capacity) or 1/4 cup measuring cup
Metal spatula
Wire rack
Heatproof container or double boiler
Small bowl

Instructions

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper and lightly butter the paper. This prevents sticking and ensures easy removal.
In a large bowl, combine the shredded sweetened coconut, sweetened condensed milk, salt, vanilla extract, and almond extract. Use a fork to stir all ingredients together until thoroughly blended. Set this mixture aside. The coconut should be evenly coated.
In a clean medium bowl, prepare the meringue. Using a whisk or an electric hand mixer, beat the egg white and cream of tartar on low speed until the mixture becomes foamy and the cream of tartar is completely dissolved. This step is crucial for creating a stable meringue.
Increase the mixer speed to medium-high and continue to beat the egg white until soft peaks form. Soft peaks are achieved when the whisk or beaters are lifted, and the peaks of the egg white mixture gently curl over.
Gradually beat in the sugar. Continue to beat until stiff, glossy peaks form. Stiff peaks hold their shape when the whisk or beaters are lifted. Be careful not to overbeat, as this can make the meringue dry.
Gently fold half of the whipped egg white into the coconut mixture. Use a rubber spatula and a light hand to avoid deflating the meringue. Once partially incorporated, fold in the remaining egg white until just combined. Be careful not to overmix, which can result in tough macaroons.
Using an ice cream scoop with a 1/4 cup capacity, or a 1/4 cup measuring cup, scoop mounds of the coconut batter onto the prepared baking sheet. Ensure you space the macaroons approximately two inches apart to allow for even baking and prevent them from sticking together.
Bake in the preheated oven until the bottoms of the cookies and the tips of the coconut shreds are light brown. This should take about 17 minutes. Keep a close eye on them, as ovens can vary.
Once baked, cool the cookies on the baking sheet for 5 minutes. This allows them to firm up slightly before transferring.
Carefully slide a metal spatula under the macaroons to loosen them from the parchment paper. Then, transfer them to a wire rack to cool completely.
While the macaroons are cooling, prepare the chocolate coating. In a heatproof container or the top of a double boiler, put the chopped semisweet chocolate and canola oil (or corn oil).
Place the container over, but not touching, a saucepan of barely simmering water. Be very careful not to let any water get into the chocolate. Stir the chocolate and oil mixture over the hot water until the chocolate melts and the mixture is smooth.
Remove the melted chocolate from over the water and let it cool and thicken slightly, about 10 minutes. This will help the chocolate adhere to the macaroons.
Scrape the chocolate coating into a small bowl for easier dipping.
Dip the bottom of each macaroon in the chocolate, coating it evenly. Place each cookie, chocolate bottom facing up or on its side, on a wire rack. This allows any excess chocolate to drip off.
Let the macaroons sit until the chocolate coating is firm, approximately 1 hour. To speed up the firming process, you can refrigerate the macaroons on the rack for about 15 minutes.
Serve the Jumbo Black Bottom Coconut Macaroons cold or at room temperature.
Store any leftover macaroons in the refrigerator in a covered container for up to 5 days.

Expert Tips & Tricks

Toast the Coconut: For a deeper, nuttier flavor, lightly toast the shredded coconut in a dry skillet over medium heat before adding it to the batter. Watch it carefully to prevent burning!
Meringue Matters: A stable meringue is key to light and airy macaroons. Make sure your bowl and whisk are completely clean and free of grease.
Chocolate Tempering: For an extra shiny and snap-worthy chocolate coating, consider tempering the chocolate. There are many online tutorials for tempering.
Add Citrus Zest: A little bit of lemon or orange zest added to the coconut mixture can brighten the flavor.
Vary the Chocolate: Experiment with different types of chocolate, such as dark chocolate, milk chocolate, or even white chocolate.

Serving & Storage Suggestions

These macaroons are delightful on their own as a sweet treat, or they can be paired with a scoop of vanilla ice cream or a cup of coffee or tea. They make a beautiful addition to a dessert platter.

Store leftovers in an airtight container in the refrigerator for up to 5 days. While freezing is not recommended, the macaroons will maintain their quality in the refrigerator. The texture might change slightly after refrigeration.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	324 kcal	N/A
Calories from Fat	219 kcal	N/A
Total Fat	24.4 g	37%
Saturated Fat	16.3 g	81%
Cholesterol	5.8 mg	1%
Sodium	130 mg	5%
Total Carbohydrate	30.9 g	10%
Dietary Fiber	7 g	28%
Sugars	19.2 g	N/A
Protein	6.2 g	12%

Variations & Substitutions

Different Extracts: Try using lemon extract, orange extract, or even a splash of rum extract in place of the vanilla and almond extracts.
Nuts: Add chopped almonds, pecans, or macadamia nuts to the coconut mixture for extra texture and flavor.
Gluten-Free Chocolate: Ensure your semisweet chocolate is certified gluten-free if you need this recipe to be 100% gluten-free.
Dairy-Free Chocolate: Use dairy-free chocolate for the coating to make this recipe suitable for those avoiding dairy.
Spice it up: Add a pinch of cinnamon or nutmeg to the coconut mixture for a warm, spicy flavor.

FAQs (Frequently Asked Questions)

Q: Can I use unsweetened coconut instead of sweetened?
A: Yes, but you’ll need to adjust the amount of sugar in the recipe to compensate for the lack of sweetness in the coconut. Add an extra tablespoon or two of sugar to the coconut mixture.

Q: My macaroons are spreading too much in the oven. What am I doing wrong?
A: This could be due to overmixing the batter, which deflates the meringue. Also, make sure your oven temperature is accurate, as a too-low temperature can cause spreading.

Q: Can I make the coconut mixture ahead of time?
A: It’s best to make the coconut mixture and meringue fresh. The meringue will deflate if left to sit for too long.

Q: The chocolate is seizing up when I melt it. What should I do?
A: This usually happens when a drop of water gets into the chocolate. Be sure to use a completely dry bowl and spatula when melting the chocolate. If it seizes, try adding a teaspoon of vegetable shortening and stirring vigorously to smooth it out.

Q: Can I use a stand mixer instead of a hand mixer to make the meringue?
A: Absolutely! A stand mixer works perfectly well for making meringue.

Final Thoughts

These Jumbo Black Bottom Coconut Macaroons are more than just a dessert; they’re a delightful experience. The combination of the chewy coconut, the delicate meringue, and the rich chocolate creates a symphony of flavors and textures that will leave you wanting more. Don’t be intimidated by the steps – this recipe is surprisingly easy to execute, and the results are well worth the effort. Try them today, and bring a taste of paradise to your kitchen! I’d love to hear how they turn out for you – feel free to share your experience and any variations you try!