The other recipe for coconut macaroons is from Molly of Orangette. After reading this delicious description, I knew I had to try it. Alas, I didn't follow the recipe to the letter and the macaroons turned out to be not-so-great. I reckon I'm the one to blame that they were a bit dry - I made them bite-sized, much smaller than Molly did. However, I want to ask her about the details to figure out what exactly I have done wrong. After all, they're not entirely bad...
125 g butter, cold, diced
150 g sugar
100 g ground almonds
250 g mix of flour and 3 tablespoons cocoa
5-10 tablespoons milk
1 teaspoon baking powder
Mix dry ingredients on top of your work surface. Rub in butter and start kneading. Use as many tablespoons of milk as necessary for the dough to come together.
Form dough into four strands of equal thickness. Try to do this as quickly as possible so the butter doesn't start melting. Furthermore, try not to roll the dough strands to much as this will cause the strands to fall apart. Chill the dough at least 30 minutes.
Note: I once read that freezing the dough would enable you to cut off neat little discs. Let me tell you, this doesn't work.
Cut off slices about three millimetres in thickness and place on a baking sheet lined with parchment paper. Bake at 200 degrees Celsius for approximately ten minutes.
Note: If you bake the cookies at a lower temperature, they will get cracks. I baked the first batch at 150 degrees Celsius (fan bake) and the second batch as requested. The second batch looked much nicer.
Let cool and dunk in chocolate glaze. I used a chocolate ganache - it tastes wonderful but it doesn't get very firm. Here in Australia, I prefer to store them in the fridge (but let them get room temperature before serving).
Vohenstrausser Kochbuch - an classic old-style cookbook from my homeland, the Upper Palatinate in Bavaria, Germany
It's best to follow Molly's instructions! Just one hint: She mentions that her recipe for chocolate ganache is much more than you need for dunking the macaroons. I used this ganache for dunking the macaroons, the Chocolate Taler, and for glazing the "Ischler Toertchen". It was just the right amount for all three batches and it tastes way better than any store-bought chocolate glaze!