The original macaroon was a sweet cake made mostly of egg whites and almonds, similar to an Italian amaretti. Throughout the years, coconut was added, then eventually replaced almonds in many varieties. Coconut macaroons are easier to make and less likely to break than their almond counterparts, and they're mighty delicious, we might add. Here are five of our favorite mouth-watering macaroon recipes.
Chocolate Chip Macaroons
Here's a traditional macaroon recipe with a chocolate chip twist.
- 2 1/2 cups flaked coconut
- 2/3 cup mini semisweet chocolate chips
- 2/3 cup sweetened condensed milk
- 1 teaspoon vanilla
- Preheat oven to 350 degrees and grease cookie sheets.
- Combine coconut, chocolate chips, milk and vanilla in a bowl and mix until well-blended.
- Drop dough in rounded spoonfuls 2 inches apart onto cookie sheets.
- Press dough gently with back of spoon to flatten slightly.
- Bake 10 to 12 minutes or until light golden brown.
- Remove from the oven, but let cookies sit on cookie sheets for one minute before moving them to wire racks.
- Let them cool completely before eating.
Yields: about 3 dozen cookies
Cocoa Hazelnut Macaroons
This macaroon recipe calls for hazelnuts and oats, because sometimes you feel like a nut.
- Preheat oven to 375 degrees.
- Spread hazelnuts in even layer on cookie sheet and bake 8 minutes, or until slightly browned.
- Quickly transfer nuts to a clean, dry dishtowel. Fold towel and rub vigorously to remove as much of the skins as possible.
- Finely chop nuts using food processor or chef's knife.
- Combine chopped nuts, oats, cocoa and brown sugar in medium bowl and mix well.
- Reduce oven temperature to 325 degrees.
- Combine egg whites, vanilla and salt in clean dry medium mixing bowl.
- Beat with electric mixer at high speed until stiff peaks form.
- Gently fold in nut mixture with spatula.
- Drop level tablespoons of dough onto ungreased cookie sheet.
- Bake 15 to 17 minutes or until tops of cookies no longer look wet.
- Transfer to wire rack to cool and store in loosely covered container.
Yields: 3 dozen cookies
Mexican Chocolate Macaroons
Mexican chocolate adds a little spice to the sweet.
- 1 package (8 ounces) semisweet baking chocolate, divided
- 1 3/4 cups, plus 1/3 cup whole almonds, divided
- 3/4 sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla
- 2 egg whites
- Preheat oven to 400 degrees and grease cookie sheets.
- Put 5 squares of chocolate in food processor coarsely chop.
- Add 1 3/4 cups almonds and sugar and process using pulsing action until mixture is finely ground.
- Add cinnamon, vanilla and egg whites, and process until mixture forms moist dough.
- Shape dough into 1-inch balls and place 2 inches apart on prepared cookie sheets.
- Press 1 whole almond in center of each dough ball.
- Bake 8 to 10 minutes or until set.
- Cool 2 minutes on cookie sheets, and then move to wire racks to cool completely.
- Place remaining 3 chocolate squares in small resealable food storage bag, seal it and microwave on high for 1 minute.
- Knead bag and microwave in 30 second intervals until chocolate is melted, kneading after each interval.
- Cut small corner off bag and drizzle chocolate over cookies.
- Let cookies stand until set and then serve.
Yields: 3 dozen cookies
Chocolate Coconut Macaroons
Here's another chocolaty twist on the traditional coconut macaroon.
- Preheat oven to 325 degrees and lightly grease cookie sheets and dust with flour (or line with parchment paper).
- In a large bowl, beat egg whites with vanilla and salt until stiff, but not dry.
- Beat in sugar 1 tablespoon at a time until mixture becomes stiff and glossy.
- Gently fold in coconut and ground chocolate until blended.
- Drop rounded teaspoonfuls of the dough 2 inches apart onto prepared cookie sheets.
- Bake 20 minutes or until firm.
- Move to wire racks to cool and store in airtight containers.
Yields: about 6 dozen cookies
We like to call these "everything but the kitchen sink" macaroons.
- Position oven racks in upper and lower thirds of the oven and preheat to 325 degrees.
- Line 2 large baking sheets with parchment paper or silicone baking mats.
- Whisk condensed milk and almond extract in large bowl until combined.
- Pulse almonds in a food processor until broken into small pieces (about 10 quick pulses).
- Stir the almonds, coconut, cranberries and pistachios into condensed milk mixture.
- Beat egg whites and salt in medium bowl with electric mixer on medium-high speed until soft peaks form, about 1 minute
- Fold 1/2 cup of the egg whites into the coconut mixture.
- Add the remaining egg whites, gently folding into the mixture until just combined.
- Drop 1 teaspoon of dough onto a prepared baking sheet and top with another teaspoon of dough, making a double-tall macaroon. Repeat with the remaining batter, spacing the macaroons 1 inch apart.
- Bake macaroons about 18 to 22 minutes, switching pans back to front and top to bottom halfway through, until coconut is lightly golden.
- Let sit on baking sheets for about 30 minutes or until cool to the touch.
- 3/4 cup bittersweet or semisweet chocolate chips
- 1/4 cup dried cranberries
- 1/4 cup chopped shelled pistachios
- Place 1/2 cup chocolate chips in a microwave-safe bowl and melt in the microwave on medium heat in 30-second intervals, stirring after each to ensure even melting, until completely melted. (Alternatively, melt the chocolate in a double boiler over hot water, stirring constantly.)
- Stir the remaining 1/4 cup chips into the melted chocolate until smooth.
- Drizzle or spoon the melted chocolate over the top of each cooled macaroon; sprinkle with cranberries and pistachios.
- Let the chocolate dry completely before storing or packing.
Yields: about 55 cookies
It's a pie. Filled with squash. Who in the world decided that was a good idea? HowStuffWorks slices and dices the history of the pumpkin pie.
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- "Chocolate Chip Macaroons." Howstuffworks.com. (May 27, 2011). https://recipes.howstuffworks.com/chocolate-chip-macaroons-recipe.htm
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