Coconut Macaroon Pancakes Recipe
A uniquely delicious pancake recipe. If you can imagine coconut macaroons in pancake form - moist, golden, coconut-packed, with just a hint of sweetness - that's what you'll get.
If you can imagine coconut macaroons in pancake form, you'll understand where I'm headed. Moist, golden, coconut-packed, with just a hint of sweetness - these are decadent and delicious. I'll start by telling you, this recipe was a total accident - but an accident in the best way imaginable. I was working on a coconut cookie recipe and had a bit of leftover batter. I looked at the batter, looked at my favorite skillet, and thought to myself - I bet this would make an unbelievable pancake. Just eight ingredients and about ten minutes separate you from a stack of these.
With my head in the clouds, I somehow managed to forget to add the sweetener to my coconut cookie experiment. I meant to, but as the cookies were baking in the oven, and as pancake numero uno was closing out the last of the dough/batter, there it was, the sweet stuff, still hanging out on my counter top. My heart sank a bit, because I knew the cookies would suffer, but then realized all would be fine in pancake land. No one wants a too-sweet pancake. That being said, I knew they would need a touch of sweetness to set off the coconut flavor, so I sprinkled sugar onto the batter once it was in the pan. A quick flip, and the sugar was kissing the hot pan giving each pancake a crusty, caramelized, coconutty exterior. Almost perfect. I added a shot of honey to the batter of the second batch I made which seemed to bring everything into balance.
You can make the batter the night before and store it in a pitcher. Give it a stir in the morning and you're ready to go. Also, if coconut isn't your thing or if you're looking for other pancake ideas, here are two of my favorites from the archives: Whole-Grain Pancake Recipe with Blueberry Maple Syrup and Poppy Seed Pancakes.
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Coconut Macaroon Pancake Recipe
Look for shredded coconut where each thread is thin and at least 1/2-inch long. Not dusty or fleck-like. If you make the batter the night before, the batter will thicken up quite a bit. Give it a stir, but dont worry about it beyond that. Drop little scoops onto the griddle - they will flatten out when they come into contact with the heat. They go from golden to burnt in a flash, so stay attentive. I prefer to use whole wheat pastry flour for this recipe but you can substitute whatever you have on hand - all-purpose flour, or regular pastry flour. Lemon zest might be a great addition, as would ginger, and/or toasted, chopped macadamia nuts.
1 14-ounce can of coconut milk
2 tablespoons honey (or agave nectar)
1 /4 cup whole wheat pastry flour (or all-purpose or regular pastry flour)
3 cups unsweetened dried shredded coconut
scant 1/2 teaspoon fine grain sea salt
2 teaspoons baking powder
3 large eggs. whisked in a medium bowl
1/4 cup natural cane sugar or brown sugar
In a small saucepan heat the coconut milk and honey, bring barely to a simmer.
In a separate large bowl combine the flour, coconut, salt and baking powder. Stir the coconut milk into the flour mixture.
Whisk about 1/3 cup of the coconut mixture into the eggs. Now quickly mix the eggs back into the large bowl of coconut batter. Stir until well combined. You can do this the night before if you like.
Heat your favorite non-stick (or very well-seasoned) skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Drop a heaping tablespoon into the skillet, sprinkle the top with a bit of brown sugar. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.
Makes dozens of silver dollar sized pancakes, or a dozen or so larger ones.
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Where in SF does one purchase coconut like you've described? I am not sure I've ever seen it that way in the bulk bins, such as at Rainbow, where I normally buy it. I'd really like to know! Thanks Heidi!
I just discovered that Wild Oats (and probably other stores with bulk foods) sells organic unsweetened shredded coconut, at $2.19 a pound. It's much cheaper than the packaged kind, of course, and way better than the sweetened stuff, which is all that most regular groceries carry. They also carry agave nectar. I use the coconut to make macaroons (like these), but will definitely give the pancakes a go. Like vegoftheweek above, I used to not like coconut, but now? YUM.
YUM I get unsweetened cocunut frozen and dried at our local Indian grocery shop. After years of eating the sweetened kind in the bakery aisle, I forgot how awesome the taste of straight coconut is!
with slices of grilled pineapple perhaps? and agave syrup? and as much as all those other commenters say and think that they love you and that you are the best... just know that i TOTALLY love you the most. - in a cyber blogosphere cooking kinda way...
made these for the kids this morning. what a hit! gorgeous pictures as usual. thanks for starting the day so great!
This is totally my kind of recipe: Pancakes ( I love pancakes), coconut (I love coconut). Perfect. I know what Ill be making this weekend....
Ok, this sounds too yummy. Can I leave work and go make them NOW? My guy and I were just talking about how delicious coconut macaroons sounded and now we get to have them for breakfast! Thanks Heidi! Jen
bitchincamero, try banana's... they might be lush!
I haven't made these yet, but when I do, my husband will be a very happy man. Thank you. ps: I can also suggest, without having made them, that they would go very well with cornmeal in the batter. Maybe partially cook and cool the cornmeal first? But then, it wouldn't be as easy, would it. ;)
As an island girl, I look for every way I can to put coconut in everything. These look yummy. I'll try them out for Sunday breakfast. Thanks!
Funny thing is I grew up not liking coconuts. When I got older I tried a coconut curry tofu recipe and found out I had no problem with cocounut milk whatsoever! I usually use the reduced fat version-I think it taste just as good-when cooking with it. And if anyone wants to make this without eggs, I've made pancakes using vegetarian lecithin as egg replacement and they turned out delicious.
These sounds great! My husband's not too into the shredded coconut thing (he has issues with texture), but he loves coconut milk. I'll definitely have to give these a try. I wonder what I can sub for the shredded coconut that would go well with the coconut milk...
I'm in so much trouble now that I know about these. Coconut? Macaroons? Pancakes? You're combined some of my greatest loves into a dish for my favorite meal--breakfast. You're a goddess! Thank you. :-)
These look great..if only shredded coconut wasn't so hard to come by in England...dessicated is no good for anything. Lisa Rae, I see eggs in the ingredient list...underneath the baking powder unless my eyes are playing tricks!
This sounds so delicious! Can't wait to try the recipe....
This recipe sounds delicious. I have all the ingredients except the unsweetened coconut. One question though...There are no eggs listed in your list of ingredients but in your instructions you mention eggs. How many eggs does this recipe call for? I would love to try this recipe out this weekend. Thanks!
Do you think the pancakes would work with sweetened flaked coconut as opposed to the unsweetened? That's all I have on hand...should I omit the brown sugar then? I love 101 cookbooks!
My father visits every winter and he loves going to a local restaurant for coconut pancakes. I've never made them myself but with your recipe I'll give it a try! I might even throw in a few toasted macadamia nuts :-)
WOW, these look amazing. I am going to try these, maybe tonight - pancakes for dinner, why not?
I am so intrigued! I have all of the ingredients in my pantry right now, so will definitely be trying these very soon! What a happy accident!
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