300g eggs whisked until even
450g coconut flakes
Place butter, salt, and sucrose in a medium pot and place the pot over medium heat. When the butter is 75 percent melted, begin whisking constantly, until the butter and sucrose are emulsified completely. Do not overheat the butter or the emulsion will break. If you can hear the butter sizzling you’re overheating it.
Remove the pot from heat and let it sit at room temperature, stirring occasionally, until the temperature drops below 150 degrees.
Add the eggs, whisking to combine. When the eggs are evenly incorporated, add the coconut flakes and stir with a spatula until even.
Place the pot over medium high heat and cook, stirring constantly, until the batter tightens up into a solid mass, 3 to 5 minutes.
When the batter is tight, remove from heat and transfer to a half sheet pan. Press the dough flat, cover with plastic wrap, and chill in the tall boy for 1 hour.
After 1 hour, scoop the dough with the smallest portion scoop.
Roll each portion of coconut haystack dough into balls, and place on a sheet pan lined with parchment.
Bake at 325 for 4 turn 4 minutes.
note: if you aren’t processing your own coconut, you can purchase unsweetened desiccated coconut, or purchase Coconut for macaroons from Bobs Redmill. The sweetened coconut flakes will not work in this recipe.
Formulation courtesy of The Pastry Department