Macaroons are different from macarons. Macaroons are usually coconut, whereas macarons are usually almond. Macaroon is typically North American, whereas macarons are French. Macaroons are usually white with golden to dark brown spots and quite rough, and macarons are pastel or brightly colored and smooth.
The word macaroon is applied to a variety of light, baked confections, described as either small cakes or meringue-like cookies depending on their consistency. The original macaroon was a “small sweet cake consisting largely of ground almonds”[1] similar to Italian or Moroccan amaretti.
The English word macaroon and French macaron come from the Italian maccarone or maccherone. This word is itself derived from ammaccare, meaning crush or beat,[2] used here in reference to the almond paste which is the principal ingredient.
Most recipes call for egg whites (usually whipped to stiff peaks), with ground or powdered nuts, generally almond or coconut. Almost all call for sugar. Macaroons are commonly baked on edible rice paper placed on a baking tray.
In North America, the coconut macaroon is the best known variety. Commercially made coconut macaroons are generally dense, moist and sweet, and often dipped in chocolate. Homemade macaroons and varieties produced by smaller bakeries are commonly light and fluffy.
Macaroons made with coconuts are often piped out with a star shaped tip, whereas macaroons made with nuts are more likely shaped individually due to t
he stiffness of the dough. Because of their lack of wheat ingredients, macaroons are often consumed for Passover in many Jewish homes.
In all my baking adventures, I have made neither. Shameful, really. But I refuse to make almond macarons until I have an entire day to play in the kitchen. So when I was craving some sweetness & got bitten by the proverbial baking bug late one night, while on a Honeymooners’ watching marathon, I decided to make some coconut macaroons. There are a million variations, including some made with condensed milk (like this one) and some without almond extract. I tried a few different versions, and I wasn’t thrilled with any of them… then I found Paula Deen‘s. And what an epic win that was, after altering it a bit. I smothered some in chocolate, left the rest plain.
I classified these under healthy eating because they’ve got no butter or egg yolks. It’s got condensed milk, which has a lot of calories & fat, of course. I’m not saying it’s like eating broccoli or kale, but it’s better than a shortbread cookie or a butter cookie, I’m sure. Make a recipe without condensed milk for a much healthier treat.
…
COCONUT MACAROONS
Ingredients:
- 3 cups shredded coconut
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1/8 teaspoon salt
- ⅔ cup sweetened condensed milk
- 2 egg whites
- 1 teaspoon cream of tartar
Directions:
- In the bowl of a stand mixer, using the whisk attachment, beat the egg whites and cream of tartar until stiff.
- Meanwhile, in a medium bowl, combine coconut, vanilla & almond extracts, and salt. Mix in condensed milk to form a thick paste.
- Fold in egg whites gently with cream of tartar.
- Drop by teaspoonfuls onto greased cookie sheets, about 2 inches apart. Bake for about 8 minutes or until edges are lightly browned.
My macaroons baked for about 20 minutes, but my oven is wacky. I need an oven thermometer, like, yesterday.
I use the Jacques Pépin method of separating egg whites from the yolk. I used to use the two shell halves as cups, holding the yolk in them and transferring it back and forth until all the white dripped off into a bowl. Then I watched Jacques on his show with Julia Child, where she insisted her method was better (the egg shell method) and he said his was because it got all the albumen and “little white stuff” and did it more consistently than with the shells. So I started doing it, and I find it easier, and yes… more efficient. Clean hands, of course. You don’t want any grease or dirt or anything in your egg whites.
…….
Okay so I coated some in chocolate, like I said. I used my old fashioned tried & true method of melting a half to three-quarters of a cup semi-sweet chocolate with 2 tablespoons shortening in either the microwave (10 second intervals, stopping in between to mix until smooth) or a double boiler. Then let it cool slightly, and dip or drop completely cooled cookies in it. Take them out and allow to cool/dry on waxed paper, or if you’re in a hurry, pop ’em in the freezer.
So I ate my macaroons while watching ‘The Honeymooners.’ And I loved them both. If you don’t like coconut, or Jackie Gleason, then POW, RIGHT TO THE KISSER! TO THE MOON! BANG, ZOOM! Classic.
…
I'm Marilla. A 30-something artist, hobby baker, home canning enthusiast, gardener, DIY-er, wife, mommy of a baby boy and dog mom (to another baby boy) from New York. 
whoah this blog is magnificent i love reading your posts.
Stay up the great work! You recognize, lots of people are looking round
for this info, you could aid them greatly.
Useful information. Lucky me I discovered your website accidentally,
and I am stunned why this coincidence did not happened earlier!
I bookmarked it.
Please let me know if you’re looking for a article writer for your weblog.
You have some really good articles and I feel I would be a good asset.
If you ever want to take some of the load off, I’d really like to write some material for your blog in exchange
for a link back to mine. Please send me an e-mail if interested.
Thanks!
Pretty section of content. I just stumbled upon your
web site and in accession capital to assert that I get actually enjoyed account your blog posts.
Any way I will be subscribing to your augment and even I achievement you access consistently rapidly.
What’s up everyone, it’s my first pay a visit at this web site, and post is truly fruitful in support of me,
keep up posting these posts.
I don’t know if it’s just me or if perhaps everybody else encountering issues
with your site. It appears like some of the written text in your content are running off
the screen. Can someone else please provide feedback and let me know if this is happening to
them too? This may be a issue with my browser because I’ve had this happen before.
Thanks
Exceptional post however , I was wondering if you could write
a litte more on this subject? I’d be very thankful
if you could elaborate a little bit more. Thanks!
I was recommended this blog by my cousin. I am not sure whether this post is written by him as nobody else know such detailed about my difficulty.
You’re incredible! Thanks!
I do not even know how I ended up here, but I
thought this post was good. I do not know who you are but definitely
you’re going to a famous blogger if you are not already 😉 Cheers!
I go to see day-to-day a few web pages and websites to read articles or reviews,
except this website gives feature based posts.
After I originally commented I seem to have clicked on the -Notify me when new comments are added- checkbox and now each
time a comment is added I receive 4 emails with the same comment.
Is there an easy method you can remove me from that service?
Thanks a lot!
I read this paragraph completely regarding the difference of hottest
and preceding technologies, it’s remarkable article.
I’m not that much of a internet reader to be honest but
your blogs really nice, keep it up! I’ll go ahead and bookmark your website to come back
later on. Many thanks
Hi, Neat post. There is a problem with your web site in web explorer, might test this?
IE still is the marketplace leader and a huge part of people will leave out
your fantastic writing due to this problem.
Thank you for the auspicious writeup. It in reality was a leisure account it.
Glance advanced to far introduced agreeable from you! By the way,
how could we keep in touch?
This web site really has all of the information I wanted concerning this subject and didn’t know who to ask.
Wonderful website. A lot of useful info here. I’m sending it to several pals ans also sharing
in delicious. And naturally, thank you in your sweat!