Stop right there. You know the best part of a macaroon is the crispy brown edges. So why do we scoop and stack the coconut, preventing the browning process? When we scoop, the only pieces of coconut that become toasty are the stray pieces that survive compaction by cookie scoop. That is not enough! I need more toasty bits in my life!
I smashed my macaroons flat on the baking sheet before baking, and now, I won't do it any other way. You've got me: I'm a former scooper. I've done it. Twice. Not any longer. Flat macaroons maximize the toasted coconut flavor and crispiness. Yes, they are still chewy in the middle. They're pretty much perfect. They don't need a drizzle of chocolate, but why not?
I have a friend (yo, Martin!) that makes these cookies gluten-free by simply leaving out the flour or substituting potato starch. While I haven't tried that, the amount of flour is so low in these cookies, I think you're free to experiment. Run free, my child.
Need an easy cookie for Easter? These are especially cute when dyed fun pastel colors. Check out my pink macaroons dipped in white chocolate:
As cute as they are, you will never again catch me scooping coconut mounds for macaroons. Flat is where it's at!
I should have flipped a cookie over and taken a photo of its butt, because they're nice and toasty. I want toasty buns like these cookies. Where is the sun? Hello, Spring? Are you listening? The world is ready for you.
I hope I have forever changed your macaroon recipe. Smash 'em flat! Maximize the crisp!
Everyone will love these delicious coconut cookies drizzled in chocolate!Best Macaroons
Ingredients
Instructions
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 183Total Fat: 10gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 76mgCarbohydrates: 24gFiber: 2gSugar: 19gProtein: 2g
Stacie says
I will be smashing my macaroons next time, its sounds great. The crispy edges are the best. I started toasting my shredded coconut before making the macaroons. This gives you toasted pieces througout the cookie.
Charmaine Feist says
Super delish! I used almond flour and vanilla extract instead of almond as well as 3/4 unsweetened coconut from Fresh Market and it turned out awesome! :D
Kat says
I made these last night and they were yummy! I subbed in coconut flour for the reg flour and it worked great, and seemed to be appropriate for coconut macaroons! I guess that makes them GF. :)
Kathleen Fitzpatrick says
Can I omit the almond extract
Christina Lane says
Sure