Macaroons are quite the little world travelers. Originating in an Italian monastery many centuries ago, they made their way across the globe to places like France, Scotland, North America and even India and Turkey – each time being slightly altered to the please the tastes of the locals.
The original macaroon began as a simple cookie made from egg whites, sugar and almonds. It was adapted by France in the mid-1500’s and came into its fame in the 1900’s as the macaron – a light and delicate dessert consisting of two soft shells held together by a cream filling.
In the US and UK, on the other hand, the coconut macaroon is the more well-known. Traditionally, it is a crispy cookie with a chewy and soft coconut interior.
There’s just something about the sweet aroma of shredded coconut that can instantly turn my day around. These delightful creations only took me a total of twenty minutes to prepare and cook, which is more than I could have asked for after a long day at work!
Almond, Chocolate and Coconut Macaroons
Adapted from Martha Stewart Living
1/3 cup sugar
1 egg white
1 cup unsweetened shredded coconut
1/2 teaspoon vanilla sugar
1/4 cup almonds, chopped
1 ounce semi-sweet chocolate chips
1. Preheat the oven to 350º.
2. Mix together the sugar and egg white in a bowl and then add the rest of the ingredients.
3. Scoop 1.5 tablespoon-sized heaps of the mixture and place on parchment paper.
4. Cook for about 10 minutes, until the bottoms and sides of the macaroons are golden-brown in color.
5. Let chill for 5 minutes.
Nutrition: Servings: 12 macaroons, Serving Size: 1 macaroon, Calories 62, Total Fat 3.4g, Carbs 7.6g, Sugars 5.8g, Protein 1.3g
Even though I loved these, I’m already planning for my next big dessert adventure. I’ll be attempting to bake the world-renown Parisian macarons. Oui oui, wish me good luck!