Auntie Crae’s Chocolate Macaroons. When the famous St. John’s bakery closed, the owner handed out a few of their customer’s most favourite cookie recipes.
We’ve received amazing feedback and many, many thanks for posting the recipe for Auntie Crae’s Plantation Chews last week. There is zero doubt that thousands of people loved those amazingly delicious, caramel-y, chewy cookies from the now defunct legendary local bakery as much as I did and many were ecstatic to be able to make them at home.
The owner of the bakery also shared her recipe for Chocolate Macaroons before the bakery closed ad as so many people equally loved those wonderful chewy, soft coconut cookies, we’ve decided to feature that recipe as well. The recipe appears exactly as it was printed for customers during the final weeks of the bakery’s operation.
Like this Chocolate Macaroon recipe?
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- 1 1/4 cups sugar
- 3 1/3 cups sweetened coconut flakes
- 1 tablespoon corn syrup
- 1/2 teaspoon vanilla
- 1/8 teaspoon salt
- 1/2 cup egg whites
- 1/2 cup pastry flour
- 1 1/2 cups dipping chocolate
Blend dry ingredients well.
Whisk egg whites, corn syrup and vanilla together in separate bowl.
Add to dry ingredients and mix by hand.
Heat this mixture over steam in a double boiler or something similar until mixture is 123 degrees F. Stir occasionally.
Scoop out appropriate sized cookies and deposit them on cookie tray that has been lined with parchment paper.
Flatten cookie with hand that has been dipped in water to keep hand from sticking to cookie. Smooth edges of cookie to avoid raggedness.
Bake in preheated regular oven at 350 F for five minutes. Rotate cookie pan so that back of pan is now at front of oven. Bake for an additional 3 minutes.
Cookie should be a light golden brown and will be very soft. It will harden as it cools. Do not over bake.
When cool, dip cookie in melted coating chocolate so that one half is covered with chocolate. Place on pan again until chocolate has hardened.
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