Best Macaroons Ever
Jul 10, 2023
"Macaroons are flourless coconut cookies that are often found on Passover tables. I have made them for many years, in countless varieties, and never know which one is my favorite—so here are two of my top flavor combinations: almond, apricot, and dark chocolate versus pineapple, macadamia nut, and white chocolate (I leave the amounts of ingredients flexible so you can adjust to your liking). Make as many as you want, because with just five base ingredients, you won’t have to spend hours in the kitchen. Because they are so moist, they keep for a long time, but I promise they will disappear fast!" -- Abbe
This recipe was shared by Abbe in Episode 4 of Season 2 of The Great American Recipe.
This recipe was shared by Abbe in Episode 4 of Season 2 of The Great American Recipe.
- Servings
- About 45 macaroons
- Course
- Dessert
Ingredients
For the Macaroons:
- 2 large egg whites
- ¼ teaspoon salt
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoons vanilla extract
- 2 (14-ounce) bags shredded sweetened coconut
- Apricot-almond dark chocolate macaroons
- ½ cup apricot jam
- ½–1 cup sliced almonds
- ½ cup dark chocolate chips
For the Piña colada macaroons:
- 2 teaspoons rum extract, or to taste
- ½–1 cup dried sweetened pineapple, chopped
- ½–1 cup macadamia nuts, chopped
- ½ cup white chocolate chips
Instructions
-
Preheat the oven to 350 degrees F with a rack in the middle position. Line two rimmed baking sheets with parchment paper.
-
In a large bowl, whisk the egg whites and salt until frothy, 1–2 minutes. Add the sweetened condensed milk and vanilla and stir until well mixed. Using a silicone spatula, fold in the coconut, stirring until well blended. Divide the mixture evenly between two bowls.
-
Set one bowl of coconut mixture and a small bowl of water near your work surface. Dip your fingers into the bowl of water, then collect about 2 tablespoons of the coconut mixture in your hands. Pack it tight to get it to hold together. Place the balls about 1 inch apart on one of the prepared baking sheets. Press an indentation into the center of each ball for the apricot jam filling.
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Stir the rum and pineapple into the second bowl of coconut mixture. Using the same method as before with a bowl of water, make 2-tablespoon balls of coconut mixture and place them on the other prepared baking sheet. Sprinkle the tops with the chopped macadamia nuts.
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Bake both sheets of cookies for 10 minutes. Remove the first sheet from the oven. Spoon about 1 teaspoon apricot jam in the indentation in the center of each cookie. Sprinkle the tops with the sliced almonds. Return the cookies to the oven and continue baking both sheets for another 8–10 minutes, until golden brown. Let the cookies cool completely on their sheets.
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In separate bowls, melt the dark chocolate and white chocolate in the microwave. Using a spoon, drizzle the melted dark chocolate over the apricot-almond macaroons. Drizzle the melted white chocolate over the pineapple-macadamia macaroons. Let the chocolate cool and set completely before serving.
