Sweet. Chewy. Golden outside and soft inside. What’s not to love about coconut macaroons?
These are at the top of my list of favourite cookies and not just because they taste so darn good. It’s also because they’re easy. If you need emergency “I have to go to a party tomorrow and totally forgot” cookies, you’re in the right place. Just look at these beauties.
In the past, I’ve always use David Lebovitz’s recipe for macaroons and my best friend Li (who’s quite the macaroon baker herself) has used this recipe from Alton Brown but we both agree that these are now our favourites. Sorry David. Sorry Alton. We’re ditching you for a new love.
Our inspiration came from this recipe. We loved the idea of pressing the macaroons flat to get more crispy bits around the edges but we had a problem with the original version. One batch made six cookies. Six cookies? Seriously? That’s not much more than a snack for one around here.
We tripled the batch.
Oh yes, and we tweaked the recipe to use unsweetened coconut.
The result? Incredibly good. Incredibly easy. This one is going on the keeper list for sure.
One last tip: If you live in the Netherlands, as we do, the best place we’ve found to get coconut is at the Chinese supermarket. Our local Chinese market sells 1kg bags of unsweetened coconut for just €3-4.