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Entries tagged with 'macaroons'

Double Chocolate Coconut Macaroons

Serious Eats Yvonne Ruperti 2 comments

These chewy coconut flourless cookies are all about the moist and fudgy center. More

Raspberry Dark Chocolate Macaroons

Serious Eats Carrie Vasios Mullins 4 comments

These fruit forward raspberry macaroons get a contrasting drizzle of dark chocolate. They make a great DIY gift on Valentine's Day. More

Blueberry Almond Macaroons

Serious Eats Carrie Vasios Mullins 1 comment

Perk up your macaroons with fresh blueberries and sliced almonds. More

Coconut Macaroons (made with desiccated, unsweetened coconut)

Serious Eats Lauren Weisenthal 2 comments

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. More

Coconut Macaroons (made with moist, sweetened coconut)

Serious Eats Lauren Weisenthal 5 comments

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. More

Coconut Macaroons

Serious Eats Olga Massov 3 comments

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. More

'Clean Start': Chewy Chocolate Macaroons

Serious Eats Caroline Russock 4 comments

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. More

Coconut Macaroons with Salted Caramel

Serious Eats The Serious Eats Team 4 comments

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... More

Multicultural Macaroons

Serious Eats Jenny McCoy 11 comments

[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... More

Cook the Book: Saffron-Cardamom Macaroons

Serious Eats Caroline Russock 1 comment

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. More

Vicky Bijur's Macaroons

Serious Eats The Serious Eats Team Post a comment

Vanilla-Coconut Macaroons

Serious Eats Lucy Baker 3 comments

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... More

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