Coconut Macaron, Christophe Felder's recipe

I was looking for macaron recipes... my first try was the Pierre Hermé's macarons, delicious but their shape was not perfect ! I still have to work on them :)

In Christophe Felder's "Exquises pâtisseries pour les fêtes"

He proposes these coconut macarons.

  Preparation    Really quick and easy, in 20 minutes top they are out of the oven, already cooling down to be eaten !

  Tasting    So good ! You can fill them like usual macarons with a custard, but they are also delicious by themselves. Moisty, and chewy and coconutty :)

  To conclude    My mum and I loved them, they were all eaten in on evening !

For 3 dozen of macarons

  You will need :   

7.8 oz (220gr) shredded sweetened coconut

1/2 cup white sugar (3.5oz/100gr)

1/2tsp baking powder

2 eggs

1/2 cup vegetable oil (3.4fl.oz./10cL)

5tbsp powdered sugar

 + cooking spray

Preheat the oven at 360°F

In a bowl, stirr all ingredients but powdered sugar,

Mix 1 or 2 minute until a bit foamy

Use a cooking spray on your cooking tray or use a parchment paper to cover it

Pour powdered sugar in a bowl and drop a small golfball-size of dough in it, 

roll it in sugar until covered. 

\\ Use a spoon to drop it in it, the batter is too moisty to handle by hand //

 Make a ball by hand, reroll in the powdered sugar and place it on your cooking tray.

Place each macaron 2 inch apart

Bake 12 minutes to 15 minutes until golden and cracked.

Cool on a wire rack for 20 minutes before tasting

These macarons are better when fresh, the day they are made

If you're less than 5 to eat them, divide all proportions by 2 !

Cookie Therapy

How to feel better : just have a cookie !

   On this post :   

#1 

Cookie "chunk" 

Vanilla, gooey, the perfect cookie

#2 

A monster of a Cookie

chocolate and coffee cookie !

À venir :

#3 Orange and chocolate cookie

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#1

Chocolate chunk Cookie

For 25 to 35 cookies

   You will need :   

1cup of chocolate chip or chocolate chunk (125gr)

1 stick of unsalted butter, softened (110 gr)

- out of the fridge 1h before use -

1cup of flour and 1tbsp (140gr)

1/3 cup of brown sugar (90gr)

1/4 cup of white sugar (60gr)

1 egg

- at room temperature -

1 tsp of vanilla extract

1/2tsp of salt

3/4tsp of baking soda

1 pinch of baking powder

Turn the oven on at 375°F
Put the flour and the baking powder in a bowl.

Stir your softened butter with sugars and salt with a wooden spoon in another bowl
After a few moves, use an electric beater at full speed for 2 minutes.

- if your butter is too hard, put it in a mold a fewminutes in the pre-heating oven to soften ir -

Stir by hand the egg and the vanilla.
Pour the flour with the baking powder and stir until smooth and homogeneous

- 1rst picture : butter and sugars // 2nd picture : after the flour -

Then, stir by hand the chocolate chunk of the chips.
On a tray covered with parchment paper,
do golf-ball size heaps with the batter, 2 inch apart.

- 1rst picture : after addind chocolate // 2nd picture : before putting in the oven -

Bake for 10 to 12 minutes

Let it cool 5 minutes on the tray, then 10 minutes on a grill

ENJOY :) 

They are really good... my husband became addict....

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#2

A monster of a cookie

Chocolare espresso cookie (café)

Mh mh mh a sweetness to go with coffee,

 texture is lighter, less toffee than the previous one. Less butter, less sugar.

For 25 cookies or a monster big cookie cake :)

   you will need :   

1cup 1/2 of chocolate chip (6,1oz / 175gr)

- or dark chocolate chunk -

1.8 oz of unsweetened chocolate, chopped 

1/2 stick of butter 

- out 1 hour before use -

1 cup and 1tbsp of flour 

1/2 cup of brown sugar

2 eggs at room temperature

1tbsp fine grounded coffee

- I emptied a Nespresso  -

1tsp vanilla extract

1/4tsp of salt

4 pinch baking soda

2 pinch baking powder

Turn on the oven at 375°F

Melt the unsweetened chocolate with 1 cup of chocolate chip and 2tbsp of water 
in a pan at low heat, stir until smooth

In a bowl, mix your butter with the sugar, use an electric beater at high speed for 2 minutes, set aside

- if your butter is too hard, put it in a mold a fewminutes in the pre-heating oven to soften ir -

Beat the eggs with the coffee with the eletric beater for 1 minute,
stir them in the previous batter, and stir in the melted chocolate.
Then pour in the flour, baking soda and bowder, stir until smooth and homogeneous
Then, add the half cup of chocolate chips left.


On a cooking tray, do golf-ball size heap with the batter, spaced of 2 inch,
Flatten them a little

Bake 10 to 12 minutes, the top must be a bit cracked !

hi ho ! hi ho ! let's find chocolate chip !