You know your favorite macaroon recipe—the one you’ve been making every year for Passover?
The one you’ve been making forever?
Well, it’s about to be upstaged.
Introducing Alice Medrich’s New Classic Coconut Macaroons.
These macaroons taste divine. They look gorgeous. They’re easy to make.
Your guests will kvell.
Medrich’s macaroons give that fancy French macaron a run for its money.
Think of it as a dressed-up version of the humble old standard.
Isn’t it time you took it up a notch?
Below you’ll find the recipe with some yummy upgrades from Food 52.
Alice Medrich’s New Classic Coconut Macaroon adapted by Food 52.
The original recipe can be found in Medrich’s book, Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies.
4 large egg whites
3 1/2 cups unsweetened dried flaked coconut. (The beauty here lies in the wide coconut chips.)
3/4 cup sugar
2 teaspoons pure vanilla extract (optional)
Slightly rounded 1/4 teaspoon salt
Line 2 cookie sheets with parchment paper.
Combine all of the ingredients in a large heatproof mixing bowl, preferably stainless steel because the mixture will heat faster than in glass. Set the bowl directly into a wide skillet of barely simmering water. Stir the mixture with a silicone spatula, scraping the bottom to prevent burning, until the mixture is very hot to the touch and the egg whites have thickened slightly and turned from translucent to opaque, 5 to 7 minutes. Set the batter aside for 30 minutes to let the coconut absorb more of the batter.
Preheat the oven to 350 degrees. Position racks in the upper and lower thirds of the oven.
Using 2 tablespoons of batter, make heaps 2 inches apart on the lined cookie sheets.
Bake for about 5 minutes, just until the coconut tips begin to color, rotating the pans from top to bottom and from front to back halfway through the baking time to ensure even baking.
Lower the temperature to 325 degrees and bake for 10 to 15 minutes, until the cookies are a beautiful cream and gold with deeper brown edges, again rotating the pans from top to bottom and from front to back halfway through the baking time. If the coconut tips are browning too fast, lower the heat to 300 degrees. Set the pans or just the liners on racks to cool. Let cool completely before gently peeling the parchment away from each cookie.
The cookies are best on the day they are baked. Although the crispy edges will soften, the cookies remain delicious stored in an airtight container for 4 to 5 days.
Upgrade 1: Chocolate-Topped Coconut Macaroons. While the cookies are still hot, top each with a little piece of your favorite milk or dark chocolate. Or drizzle a little melted chocolate over each cookie.
Upgrade 2: Coconut Macaroons with Lime Zest and Cinnamon. Stir 1 1/2 to 2 teaspoons freshly grated lime zest into the batter before scooping it. Using a fine grater or Microplane zester, grate a little cinnamon stick over the cookies just before serving.
Makes 22 cookies
I’m signing off for the next couple weeks to spend time with my family.
I hope you have a beautiful Passover.