Coconut Cap Macaroons

It's up to you.

12 detailed steps, from preparation to service.

1. Preparing the oven and weighing

   Turn the oven on at 175°C in conventional oven setting (no fan) and covers a baking sheet. Weigh 200 g of grated coconut and 120 g of sugar in two containers. Prepare a teaspoon of vanilla and keep the chocolate from the decor apart. Lay a wire rack on the worktop for cooling after cooking.

2. Separate the three egg whites

   Break the eggs one by one over a small bowl and separate the whites from the yolks, then pour the whites into a bowl. Weigh 90 g of whites in total; keeps the yolks for another preparation. Mix the whites with a fork for about twenty seconds to make them fluid. They should not be whipped to stiff peaks: the dough is shaped with whites simply mixed.

3. Humidifying the coconut

   Pour the 120 g of sugar and vanilla teaspoon into the whites, then whisk for 30 seconds. Add the 200 g of grated coconut and mix with the spatula, scraping well the bottom and edges of the bowl. All the coconut should be slightly damp; it should no longer remain white and dry. Let this mixture sit for 5 minutes so that the fibers absorb the liquid.

4. Share the dough in twenty portions

   Weigh the dough or visually divide it into 20 heaps of about 20 g, using a spoon. Place the piles on a plate before giving them their shape. Moisten your fingers very lightly with water, then shake them: they must be moist, not dripping. Press a first portion into the hand; it must fit in one block without losing any coconut crumbs.

5. Shape low and solid silhouettes

   Press each portion into a low half-ball about 3.5 cm in diameter. Lay it on the plate and slightly flatten the underside to keep it stable, keeping the top rounded and the coconut fibers visible. Place the 20 pieces at least 3 cm apart. If the mixture crumbles, simply tighten it with your fingers: do not add any ingredient.

6. Cook to the first golden zones

   Bake the baking tray in the middle of the oven and set a timer for 12 minutes. At this point, look at the base and the coconut tips: they must start to brown while the sides remain clear. Bake for up to 15 minutes if needed, watching carefully so the whole macaroon does not brown. Remove the plate with oven gloves and place it on a heat-resistant surface.

7. Cooling before all chocolate decor

   Leave the clusters on their plate for 10 minutes without touching them, as they are fragile when they are hot. Then raise them with a small spatula and place them on a wire rack, without pulling on their edges. Wait about 30 minutes until they are completely cold. The chocolate should be placed on a cold surface, otherwise it would sink and the decorations would slip.

8. Prepare twenty visor templates

   Draw 20 small ovals of 3 x 1.5 cm on a sheet and slide it under clean baking paper placed on a flat tray. Check on a cold clusters that this width corresponds well to the front of the half-ball. Prepare a small spoon and a thin spatula. The visors will be coated plates; they do not need curvature or support.

9. Melt and distribute the chocolate

   Chop the 100 g of dark chocolate with a knife and put them in a small, perfectly dry bowl. Pour 2 cm of water into a saucepan and simmer gently, then lower the heat. Place the bowl above: its bottom should not touch the water. Stir with a spatula until only a few small pieces remain. Remove the bowl from the heat and keep stirring so the residual heat melts them. Wipe the bottom of the bowl; no drop of water should fall into the chocolate. Weigh about 80 g of melted chocolate for the visors and keeps 20 g in a small bowl for bonding. Place a small amount on each oval and spread it with the back of the spoon about 3 mm thick. If the shapes are already thick enough, keep the surplus for another use instead of making massive visors.

10. Let the visors harden flat

    Leave the tray still in a cool room for at least 20 to 30 minutes. Tests an edge: it must be firm and peel clean from paper. To remove a visor, bend the paper underneath instead of pulling on the chocolate. Place the pieces next to the cold clusters, keeping their two surfaces dry.

11. Glue each visor under the front

    Very briefly heats the reserved 20 g of chocolate if they have hardened, then places a small dot on the top of a visor, near its rear edge. Place the half-coco ball over this point, so that the visor protrudes in front but remains supported by the dish. Press gently for a few seconds and repeat for the 20 caps. Let take another 20 minutes; the coconut fibers remain visible and the visors do not carry the weight of the cookie in the air.

12. Serve the caps without pulling on the chocolate

    Moves each cap with a small spatula slipped under the whole, never by grabbing it by the visor. Lay the 20 pieces flat on the service plate and check that the visors touch the support. Keep any leftovers in an airtight box after taking the chocolate completely. Clean chocolate drops can be remelted later.