America's Test Kitchen Coconut Macaroons Recipe | Gastronomy (2024)

FAQs

What's the difference between macaroons and coconut macaroons? ›

Macaroons are larger, denser and chewier that macarons, and definitely easier to make. Coconut macaroons are flavored with sugar and vanilla, but their main flavor is the coconut itself.

American coconut macaroon recipes usually call for a combination of sweet coconut flakes, condensed milk, and egg whites, while French style “macarons” are a bit different. Rather than coconut, the French macaron cookies are traditionally made with almond flower, egg whites, and sugar.

There isn't any research to support the benefits, but eating a couple of macaroons per day as a test is unlikely to be harmful, either. It's important to note that because there isn't evidence to support eating these cookies, there is also no known amount that may or may not be helpful.

Coconut macaroons: Think of the coconut macaroon as a cousin to the above macaroons. These tasty goodies are made with shredded coconut, sweetened condensed milk, eggs, vanilla, and salt. More importantly, they look different from the above two – they often look a little more round and a little lumpier.

Macaron Troubleshooting Issue #5: Why Are My Macarons Crispy/Hard? Sometimes if your batter is overmixed it causes your shells to spread more and bake up crispy. They may also just be overbaked! Keep in mind that macaron shells soften once they're filled and have time to mature in the fridge.

6 Coconut macaroons with chocolate flavoured decoration on edible rice paper.

Macarons are typically more expensive than other baked goods due to their labor-intensive preparation, high-quality ingredients, and delicate nature.

There are a few methods for making macarons including Italian, French, and Swiss. Swiss isn't as common (I've never made them that way), but Italian macarons are pretty popular. The process is a little more involved than the French method, but the results are considered more reliable.

Most historians are inclined to believe that the macaroon originated in Italy, probably Venice, and was transported to France by sailors where it was further refined by French pâtissier techniques.

There are basically three methods you can use to make macarons: French, Italian, and Swiss.

What are macaroons called in France? ›

There is also a claim by another Parisian baker, Claude Gerbet that he invented them as apparently the cookie was commonly referred to as a Gerbet back in the day. Maison Ladurée still exists to this day serving all manner of delicious macarons all over the world.

Macaroons are best kept at room temperature in an airtight container for up to 7 days (or uncovered at room temperature for up to 3 days.) They may also be individually wrapped (after baking and cooling completely) and frozen in an airtight container (separating layers with parchment paper) for up to 3 months.

Macaroons stay fresh covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Baked goods made with whole wheat flour, almond flour, or other low-GI ingredients and less added sugar are fine for diabetics. Some good choices are sugar-free carrot cake, keto chocolate cake, and low-carb coconut macaroons.

There are two different styles of coconut macaroons—those made with unsweetened, desiccated coconut (which is the kind that has been fully dried and contains no additives) and those made with moist, sweetened, shredded ribbons of coconut.

French macarons are softer with chewy shells and more subtly sweet taste, giving you more of that distinct almond flavour. Whereas Italian macarons are more crisp, even powdery at times and have a more pronounced sweet taste. A trained eye may even be able to tell the difference simply by looking at them.