I recently made a batch of Coconut Almond Macaroons from Martha Stewart’s Living. The macaroons were supposed to be delivered to flavorista Mimi, but husband Marco got to them first. After 12 years of marriage, I learned that my husband LOVES macaroons (he ate almost every macaroon that I baked). I wonder what other surprises he might have tucked away?
If you have never made homemade macaroons, you should give it a whirl. Most macaroons are made in one bowl with a wooden spoon. They are a perfect cookie to make with children. The recipe above is exceptionally good: Toasty on the outside; soft and chewy on the inside and just the right balance of sugar-sweet coconut and crunchy almonds. The recipe can be easily doubled.
Be sure to use dried coconut as compared to sweetened flake coconut. I used lightly crushed, sliced almonds and I also added 1/4 tsp. almond extract in addition to the vanilla extract called for in the printed recipe. The cookies really come together in the oven, so don’t be too concerned if they seem crumbly before they go into the oven.
For the recipe click here.
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