A Macaroon Recipe Worth Sharing

KELLI NAPOTNIK

There are times when taking a day to rest, not just physically, but mentally and emotionally, is important. The past month has been difficult in all of those areas for me and when my mom called with some unsettling news, I made the decision to rest.

I invited my mom to come over and spend the day with us. We spent most of the time in the kitchen making macaroon cookies and sipping tea. The cookie recipe we made was delicious. You will be delighted to try them yourself! Thank you to my sweet mom for coming and making these with my girls. I cherish the memories made already!

Believe it or not, I have never had macaroons. I didn't know the difference between a macaron, and a macaroon. I was inspired to make them after one of our readers wrote about the difference between them.

A macaroon is Italian in origin and is a flourless dropped cookie made with egg whites and either coconut flakes or almond flour. They are a traditional Passover biscuit because there is no leavening in them. A macaron is a meringue based sandwich cookie! They are very colorful and come in many different flavors.

When making these cookies, we learned so much even though we took the day off from homeschooling. My girls received a lesson in separating egg yolks from "G.G," which is a necessary skill in the kitchen!

Once out of the oven, we had a hard time not eating every single one. Luckily, I had enough to make a second batch to photograph for this post! We were proud of how beautifully they turned out and my mom was also surprised at how easy they were to make. She likened them to eating an Almond Joy chocolate bar, but healthier!

Aren't they beautiful? Thank you to Tina for recommending them. I'm so thankful for the ideas our readers share with us. I would have never thought to make these and I'm grateful for an opportunity to stop my sometimes busy schedule to spend a day with family. I hope you are able to do the same!

Easy Coconut Macaroons:

From: Valerie is Cooking

2 and 1/2 cups of unsweetened flaked coconut
2/3 cup of sweetened condensed milk
1/2 tsp of vanilla extract
2 egg whites
1/4 tsp of salt

Directions:

In a medium bowl, add flaked coconut and pour the condensed milk and vanilla extract over top. Mix with a rubber spatula or wooden spoon until combined.
In a separate bowl, add egg whites and 1/4 tsp of salt. Using an electric mixer, whisk until soft peaks form.
Add egg whites to the coconut mixture and fold together until combined.
Using a spoon or ice cream scooper, add drops of the coconut batter to a lined baking sheet.
Bake at 320 degrees Fahrenheit for 20-25 minutes, checking towards the end so they don't over brown.
Let cool and enjoy! We melted semi-sweet chocolate chips and dipped our cookies before eating. It was an extra special treat!

Have you made macaroons before? Here is the recipe Tina shared with me that uses a few extra ingredients, but is also simple to follow:

*Recipe from New Jewish Cooking by Elizabeth Wolf Cohen

Enjoy!

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