These chewy flourless cookies are all about the crunchy coconut and moist, fudgy center.
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These chewy coconut flourless cookies are all about the moist and fudgy center.
"These taste like a true jam lover made them," said Leandra, thus giving me one of the highest compliments I could hope to achieve. I think what she meant was that these macaroons are very raspberry forward, with a bright, red fruit flavor. A drizzle of dark chocolate makes these pink-hued cookies ready for Valentine's Day.
These fruit forward raspberry macaroons get a contrasting drizzle of dark chocolate. They make a great DIY gift on Valentine's Day.
Those golden macaroons behind the glass cases at coffeeshops like Gimme! Coffee, Irving Farm, and McNally Jackson Books? They all come from Danny Macaroons, and there are many reasons to love these gems.
Jazzing up your coconut macaroons with fresh fruit and nuts couldn't be simpler or more rewarding.
Perk up your macaroons with fresh blueberries and sliced almonds.
Coconut macaroons may not be adorable, but, for coconut lovers, they're unadulterated coconut bliss.
My go-to recipe for Passover coconut macaroons comes from Martha Stewart. Since coconut is lonely without chocolate, consider adding finely chopped chocolate to the cookie mixture before scooping, or temper some for dipping. You'll be glad you did.
I've tried dozens of different recipes for coconut macaroons, and have found that Ina Garten's recipe, which calls for sweetened, condensed milk in addition to egg whites, is the best.
It seems obvious that coconut macaroons should taste first and foremost of coconut. But too often their aching sweetness obliterates any other flavors. One bad experience with a cloying macaroon has led many people to write them off entirely, and that's a shame. Macaroons done right are delicious—light, sticky, and full of tropical coconut flavor.
Coconut is kosher for Passover, and coconut macaroons are a cinch to make in the kitchen, so much so that you will never touch those stale Manishewitz things again. The trick: Mix shredded coconut with coconut flakes to get just the right texture.
I have to admit that when I see a dessert recipe that doesn't call for sugar, eggs or flour, I am more than a bit dubious; these Chewy Chocolate Macaroons from Clean Start by Terry Walters call for none of the above. But reading down the list of ingredients—coconut, both shaved and milk, maple syrup, almond extract, and chocolate—well, I had a feeling that these macaroons were going to work out just fine.
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...
[Photographs: Robyn Lee] More Macaroon Recipes Vicky Bijur's MacaroonsVanilla-Coconut MacaroonsSaffron-Cardamom Macaroons Macaroons have found themselves in the history of several cultures. Italian Jews like their version because they can make a Passover-friendly version without flour or a leavening agent. Americans...
Macaroons are more common in the U.S. than French macarons. The macaroons that we know start out with a traditional recipe of whipped egg whites and sugar, adding shredded coconut for a pleasingly chewy texture. Monica Bhide, author of Modern Spice is a big fan of both maracons and macaroons, and has included this recipe for Saffron-Cardamom Macaroons in her new cookbook. These Indian-spiced macaroons might give Hermé a run for his money.
The following recipe is from the July 16th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! There are the dainty French macaroons perfect for afternoon tea and sandwiches. Then there are the...
If you gave up something for Lent this year, chances are it was either carbon emissions or chocolate. And if you fall into the first category, I'd recommend that you celebrate the close of the Lenten season by supporting a...