Happy National Macaroon Day!
May 31st is National Macaroon Day!
Before I even get started, let’s address the elephant in the room. Macaroons are NOT the same as macarons. Yes, they are both sugary treats, and yes they come from a similar origin, but NO, macaroon does not = macaron. I see it confused ALL THE TIME. Phew. Okay, I’m glad we’ve cleared the air.
Macaroons are simply fabulous. Their light, fluffy consistency is a small piece of heaven. They are typically made from ground almonds or coconut, along with sugar and egg white. The word “macaroon” comes from the Italian word maccarone, which means “paste” (referring to the original almond paste ingredient). I hope you just pronounced that word while holding up your hands in an expressive manner. Delizioso!
Celebrate National Macaroon Day by making some of these dainty dessert delicacies. Use my simple recipe below, or check out fancier recipes on Martha Stewart’s website. They are literally making my mouth water right now. It is such a delightful treat on a warm spring (almost summer) night because it is super light and not overpowering. Enjoy with coffee, tea, or a cold glass of milk.
Simply Delicious Macaroons
Makes approximately 16 cookies
Prep time: 10 min.
Total time: 35 min.
3 large egg whites
1/2 cup of sugar
1/2 teaspoon of pure vanilla extract
1/4 teaspoon kosher salt
5 cups (14 oz. bag) of sweetened shredded coconut
- Preheat oven to 325. Prepare 2 baking sheets by lining them with parchment paper.
- Vigorously whisk together your egg whites, sugar, vanilla extract, and salt into a medium sized bowl. The mixture should be glossy, foamy, and the sugar mostly dissolved.
- Fold in the coconut, stirring until completely combined.
- You can use a small ice cream scoop or similarly sized spoon to drop the batter in mounds on the prepped baking sheets. Each mound should be about 2 tablespoons each, and set 1 inch apart.
- Bake 20-25 minutes until golden brown. Rotate the baking sheets halfway through to ensure even baking.
- Let your macaroons cool completely. Store at room temperature in an airtight container, and they should keep for up to five days.