Serious Eats: Recipes

Coconut Macaroons with Salted Caramel

Baked for the 2010 Serious Eats Cookie Swap.

"The cookie part of this recipe is very closely adapted from Joanne Chang's new Flour cookbook (the subtitle, "Spectacular Recipes from Boston's Flour Bakery and Cafe," is totally legit—the recipes are incredible and the bakery is too, as any Bostonian will attest!). At the bakery, Chang's version is mammoth—eating two is a challenge—so I prefer to make mine smaller. The Salted Caramel (based on a recipe from Food & Wine) was meant to replicate a particularly memorable flavor combo I'd tried recently, and is otherwise my own addition to what's an already fabulous recipe." Nikki Goldstein, SE Gadgets columnist

Printed from

© Serious Eats