Cookie Controversy: Macaroons

Here's another recipe from Chef Karen. I ate two of these for breakfast this morning, lucky me!

I learned to make Macrons au Amaretti Nicois in Paris. That’s what real macaroons are, not the sticky sweet American version. When I offer to make macaroons, there’s always some not-so-subtle pressure to make them sweet. So, this weekend I did as I usually do when asked to pick one recipe over another, I made them both.

Civilized Macaroons
1 ½ c. shredded coconut
1/3 c. evaporated cane syrup
dash salt
2 egg whites at room temperature
dash vanilla

Mix everything into a paste.

Roll about a walnut sized piece in your hands and place on a parchment covered baking sheet.

Bake at 325 until lightly browned, about 12 minutes. Let cool before removing them from the parchment paper.

Indulgent Macaroons
1 -14 oz bag shredded coconut (pick the squishiest bag on the shelf)
1 can sweetened condensed milk
dash almond extract
2 TB cocoa nibs
3 TB finely chopped dried orange-cranberries

Mix ¾ can of the sweetened condensed milk with the other ingredients until it is a thick paste. If your coconut is dry, add a drizzle more of milk.

Shape into small round balls and place on parchment covered baking sheets.

Bake at 325 until just starting to brown, about 12 minutes.