Congolais 30.000

Deb Lindsey for The Washington Post

Holiday Cookies 2014 Dec 3, 2014

These are much richer and firmer than a typical macaroon. The name refers to French coconut macaroons, which have crisp exteriors and do not use sweetened coconut.

We tested this with Bob's Red Mill brand dessciated coconut and found that weighing most of the ingredients got us closest to the cookies that Bastille Restaurant co-owner and pastry chef Michelle Poteaux makes each week.

Make Ahead: The dough can be frozen for 1 to 2 weeks in a zip-top bag; flatten it for quick defrosting. The cookies can be stored in an airtight container at room temperature for about a week.

30 cookies

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 30 cookies

  • 18 ounces finely shredded, unsweetened, dessicated coconut
  • 7 1/10 ounces sugar
  • 5 ounces (by weight) light corn syrup, preferably Karo brand
  • 4 large eggs (200 grams)
  • 20 grams flour
  • 1/2 teaspoon fine sea salt
  • A generous 1 1/2 tablespoons unsalted butter, melted


Preheat the oven to 325 degrees. Line two baking sheets with parchment paper or silicone liners.

Combine the coconut, sugar, light corn syrup, eggs, flour, salt and melted butter in the bowl of a stand mixer or hand-held electric mixer; beat on low speed just until incorporated. The mixture should be somewhat firm.

Use a 1-ounce (2-tablespoon) disher or scoop to create the macaroons, spacing the tall mounds at least 1 inch apart on the baking sheet. Bake one sheet at a time for 12 to 15 minutes or until golden brown on the edges. Cool for at least 5 minutes before transferring to a wire rack to cool. Repeat to use all the dough.

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Recipe Source

From Bastille Restaurant co-owner and chef Michelle Poteaux.

Tested by Randy Richter and Bonnie S. Benwick.

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