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
Danae @ reciperunner says
Heck yeah! It's about time someone smashed the macaroon so we can have more of the crispy golden brown goodness! Love the pictures too!
Laura @ Laura's Culinary Adventures says
You are right, the brown crispy bits are the best part of macaroons! I like my macaroons drenched in chocolate too!
shelly (cookies and cups) says
Dude, we are in major cahoots! I have macaroons on the brain too.. posting some tonight.. AND I smushed them too.. but for different reasons that yours. But now that you mention it, crispies are the besties!
Christina Lane says
I can't wait to see yours, Shelly! I know they're fabulous!
Christinem says
I am not a fan of coconut, but toast it up and I like it much better. This is RIGHT up my alley to try out and be happy!
Willow @Will Cook For Friends says
Oooh, it's been so long since I've had a good macaroon! I've always been afraid to attempt them at home, because for some reason I've convinced myself they would be too hard... which is silly. These look super easy to make, and I love that you smashed them down. Those browned edges are where it's at!
jaime @ laviejaime says
genius! crispy edges are the best. yum!
Kim a says
Hi Christina,
I recently found your blog and I LOVE IT! I love making desserts, but my husband doesn't eat too many sweets, so I either end up eating it all or throwing it away. I love that your recipes are pared down to serve two people (or one person for a couple of days). Oddly enough, I have been wanting something with coocnut in it, so tonight I am going to make these macaroons. Thank you so much for your patience and diligence in creating recipes for two.
Christine @ Cooking with Cakes says
this is the second macaroon recipe I've read today, which means the universe is telling me EAT MACAROONS ALL WEEKEND.
right? right.
thenik says
oh yes. all the yes. I've never been so happy you create smaller recipes for us because I could way too many of these.
Stephanie @ Eat. Drink. Love. says
I looooveee macaroons!!