Do Or Pie

Macaroons

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I’ll skip the part where I make excuses for not posting recently because the Passover baking that’s about to happen here is DEFINITELY going to make up for my absence. First order of business: macaroons. I keep mentioning these to various friends/acquaintances and have realized that many people just think I’m pronouncing French (macaron) incorrectly. I’m not the kind of person to walk into a bakery and order a croissant with appropriate pronunciation (couldn’t do it if I tried) so it’s not a big deal. But these are two very different cookies. Well, maybe. What actually is the difference? [5 minute break to google the answer to this question. Ok, we’re good now.] Apparently, the recipes for each derives from the same kind of cookie: an almond-based cookie with egg whites and sugar. Both macaro(o)ns have an egg white base, just one uses coconut instead of almond paste and the other uses almond flour. So they’re cousins. You can read more here. But the Jewish one is the kind we care about for the foreseeable future. These are really easy and taste approximately 1000 times tastier than the ones from the grocery store.

12 oz sweetened shredded sweetened coconut
1 cup sweetened condensed milk
1/4 tsp salt
1 tsp vanilla extract*
2 large egg whites
Semisweet chocolate chips (optional)

*If you are keeping Kosher for Passover be careful about this ingredient. You probably know this already.

Whisk egg whites until soft, foamy peaks form.

In a separate bowl, combine coconut and sweetened condensed milk. Add salt and vanilla. Fold in egg whites.

Using a spoon place batter on a parchment lined baking sheet. These won’t spread much at all so don’t worry about crowding the pan. I like mine small (about 2 tsps of batter per cookie). But if you like bigger cookies I’m sure no one will protest. Bake at 350 degrees for 10 to 15 minutes depending on size. Macaroons are done when bottoms and edges are golden.

Remove from parchment immediately to cooling rack. These little guys get sticky. The macaroons will solidify as they cool. Once completely cool, melt chocolate and dip/drizzle onto macaroons. They’re great without chocolate too.

Consume while watching the Rugrats Passover episode. No, but really it’s so good.

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Author: Zoe (Do Or Pie)

I live, work, and bake in NYC.

One thought on “Macaroons

  1. It’s macaroon time! Yours look awesome. 🙂

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