1 cup (6 to 7 large) egg whites, at room temperature
1/2 cup sugar1/4 cup light corn syrup
3 Tbsp unsalted butter
8 oz unsweetened finely shredded dried coconut
11/2 Tbsp vanilla extract
1/2 recipe Chocolate Glaze
- Bring one inch of water to a simmer in the bottom of a double boiler. Combine egg whites, sugar, corn syrup and butter in the top of the double boiler, set it over, not in the simmering water and heat, whisking constantly until the mixture reaches 140 to 150 degrees on a candy thermometer (about 15 minutes)
- Set oven rack in middle position, and pre-heat oven to 350F. Line baking sheet with parchment paper or nonstick silicone baking mat.
- Using 1-inch ice-cream scoop, firmly pack coconut batter into the scoop, pressing the flat side against the side of the bowl to flatten. Arrange the scoops 1 to 2 inches apart on baking sheet. (I find you also need to neaten the bottom edges of the scoops if you want neat and beautiful-looking macaroons. I did not do that and mine had jagged edges, not that we minded that!)
- Bake until macaroons turn speckled golden brown, 10 to 13 minutes. The macaroons should still be soft and moist in the center.
- If chocolate glaze hardened, heat it in double-boiler until pourable (I used a water-bath, closely watched). Line a baking sheet with parchment paper. Dip macaroons in glaze to your fancy- the original recipe instructed to dip the bottom 1/4-inch of the macaroons, I did a little bit of everything. Set macaroons, bottoms down, on parchment-lined sheet, and let dry completely (it will take about 3 hours).
12 oz semisweet chocolate, chopped into 1/2 inch pieces
2 Tbs vegetable oil
To make the glaze: Place the chopped chocolate in the top of a double boiler set over simmering water and heat until melted. Remove from the heat and stir in the vegetable oil. Let stand until cool but still fluid.