Recipe

Not your mother's Macaroons

Not your mother's Macaroons

Photo 1 of 2
by Eating Is Art

Not your mother's Macaroons

Photo 2 of 2
by Eating Is Art

  • This recipe was entered in the contest for Your Best Almond Macaroons
  • Chef

    Eating Is Art's Notes: I love coconut in all it’s forms including shredded, the milk, the oil, and the water. To me, it is like eating the nectar of the gods–especially with the lack of sun up here in the Pacific...

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Makes 24-30

  1. Pulse the almonds in a food processor until broken down and only some medium size pieces remain.

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  2. Transfer this mixture to a large bowl and add all remaining ingredients. Stir with a wooden spoon or strong rubber spatula. Then get in there with your hands and mash it all together.–This is actually AMAZING for your hands, they will feel super soft, like you just had a manicure, if you get them in there and mix using them. Coconut oil is wonderful for the skin too. So go for it!

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  3. Form large golf ball sized macaroons with a tablespoon and your hands, transfer macaroons to a baking sheet lined with parchment paper.

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  4. Wrap with plastic wrap and refrigerate for at least 1 hour prior to serving. You may also wrap individual macaroons in an airtight container and freeze – simply thaw out before serving.

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1 Comment on Not your mother's Macaroons

Picture_11 Reply

Love coconut in all its forms as well, and this looks great.

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