The Coconut Macaroon – A Paris Icon

Macaroons

     When I think of Paris there are several iconic things that come to mind: the Eiffel tower, the Moulin Rouge, the Seine, outdoor cafes, 2-hour lunches, and the macaroon. The Eiffel tower and the Moulin Rouge are a half a world away, too far for me when I need a Paris fix. The outdoor cafes and the 2-hour lunches aren’t a serious part of our culture so that leaves the macaroon.

     The best tasting macaroons this side of the Atlantic are homemade, and they are so easy to make. As I am sitting here I know I could prepare and bake a coconut macaroon in about 45 minutes. A bite into that chewy goodness, and if I close my eyes as I’m chewing, the memories of our trip to France came flooding back.

     Now I admit my macaroons look very plain compared to the little multicolored sandwiches I saw in the windows of the pâtisseries in Paris. I did a search on You Tube to see how hard it would be to make those colorful little sandwiches. The best site I could find was A French Macaroon Recipe and Video from the Joy Of Baking.com. It looked time consuming and they even said it takes practice to get it right, so I think I will just continue to dream of those colorful and delectable treats and perhaps plan a return trip to that marvelous city.

Macaroon (Coconut)

yields: Variable prep time: 20 Minutes cook time: 25 Minutes
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Ingredients

1/2 cup 1/4 cup 1 tsp 1/2 cup 1/4 tsp 1 cup 1 cup 2 1/2 cups
Egg whites about 4 medium Sugar Vanilla extract Flour all-purpose Salt Water Sugar Coconut flakes
  • 1/2 cup
    Egg whites about 4 medium
  • 1/4 cup
    Sugar
  • 1 tsp
    Vanilla extract
  • 1/2 cup
    Flour all-purpose
  • 1/4 tsp
    Salt
  • 1 cup
    Water
  • 1 cup
    Sugar
  • 2 1/2 cups
    Coconut flakes

Directions

Have egg whites at room temperature.

Enter Target Time _______________

Time: __________ (45 minutes prior to target time)

  1. Heat oven to 325 degrees.

  2. Beat egg whites in a large mixing bowl until stiff but not dry, gradually adding the sugar and vanilla.

  3. In a separate medium bowl, whisk together flour, salt, and 1 cup sugar. Add coconut and mix until well combined.

  4. Fold gently into the beaten egg whites a little at a time until all of the flour/sugar mixture is incorporated.

  5. Drop by rounded teaspoonful onto a parchment-lined baking sheet.

  6. Bake in oven for 20-25 minutes, or until tops are golden.

  7. Remove from oven and cool for 2 minutes, then carefully remove macaroons using a thin spatula.

Macaroons go extremely well with the homemade ice cream recipes found in this blog.

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