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Let’s Bring Back Macaroons (Not Macarons) On National Macaroon Day

Before French-style macarons became a craze, we only knew about macaroons (with an extra “o”), those dense and chewy coconut cookies with a crisp top and baked in cupcake liners, that were ubiquitous during our childhood years. Fast forward to the 2000s when macarons—those delicate-as-air almond meringue cookies sandwiching flavored ganache—became all the rage. But in the process, we somehow forgot about the humble macaroon that couldn’t seem to hold its own against its more sophisticated namesake. But it’s high time to bring back these retro cookies that are infinitely easier to make at home than French macarons, even if you’re a baking novice.

The macaroon recipe below was taken from The Maya Kitchen’s Simply Delicious: 50 Years of Good Food, which offers a nostalgic peak into the treasure trove of dessert recipes Maya has collected and shared throughout the years.

Macaroons

Makes 60 to 65 pieces

1/4 cup butter

1/2 cup sugar

4 egg yolks

1/2 cup condensed milk

4 cups desiccated coconut

4 egg whites

1/2 cup sugar

 

1. Preheat oven to 350°F. Line 1-ounce muffin pans with paper cup liners. Set aside.

2. In a bowl, cream butter until light and fluffy. Continue beating while gradually adding the sugar. Beat in the egg yolks and mix until smooth. Blend in condensed milk and desiccated coconut.

3. In a separate bowl, beat egg whites until frothy. Add sugar gradually and continue beating until stiff but not dry. Fold in the egg yolk mixture. Fill muffin pans with the mixture. Bake for 20 minutes or until golden brown.

 

COOKS NOTE:

If you want to make the macaroons moister, add more condensed milk or lessen the quantity of the desiccated coconut.

 

A longer version of this article first appeared in FOOD Magazine, Issue 1, 2016

Photography by Paulo Valenzuela

Styling by Tina Concepcion Diaz