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Classic Coconut Macaroons
Macaroon vs. Macaron
Two different cookies with a linked past. When you think of macaroons, do you recall those sweet lumps of shredded coconut with a golden crust? Or do you think of those vibrantly colored airy meringue sandwiches that the French refer to as macarons? Though these cookies share similar names, they look and taste differently.
A Brief History
Macaroons can trace their story back to Italy, where the flourless and unleavened cookies were originally made with almond paste, in Italian these cookies are called amaretti. Then two things happened, some inventive bakers swapped in shredded coconut for the almond paste and others tried making it with ground almonds finely ground into flour.
The coconut version became really popular with the European Jewish community, the cookie was a perfect treat for Passover because it was unleavened. The version made with ground almonds, spelled macaron in French, was developed by French chefs. So now your most difficult decision is which to eat: Do you prefer the chewy coconut macaroons or the crispy meringue-like French macaron?
- 3 cups shredded coconut
- 1 teaspoon almond or vanilla extract
- 1/8 teaspoon salt
- 2/3 cup honey
- 4 egg whites
- 1 teaspoon cream of tartar
Preheat oven to 350 degrees F.
In a medium bowl, combine coconut, extract and salt. Stir in honey until well combined.
Beat egg whites until stiff peaks form. Fold into coconut mixture along with cream of tartar.
Scoop mixture firmly into a cookie scoop and press onto a greased cookie sheet as you drop it.
(the idea is to compact the balls)
Bake for 12 to 15 minutes or until browned. Cool cookies on baking sheet.
Fall Colored Pancakes are great multi-colored pancakes to serve during the fall months. Don’t forget the maple syrup.