I love Easter. Although I’m a guilty Catholic who is no longer practicing (despite working for a Catholic organization…), I still love all that Easter means. Re-birth, Spring, gathering of friends, family, and putting away all the winter darks and bringing out the spring/summer brights in the closet. We don’t have kids (yet), and most of our friends don’t have kids, so we didn’t have the egg hunts and Easter bunnies, but we were still going to celebrate with one of our favorite married-without-kids couples. Easter ham (and steaks for the men) and mac n’ cheese were on the menu; we were responsible for wine and dessert. Which of course meant I brought a few bottles from Tesoaria because I love that place. And for dessert, recently at Angie’s Fiesta Friday, Ngan@Ngan made it, brought these amazing looking little macaroons that I just had to try.
My handsome husband was making some of his secret family Puff Pastries, so I decided to make this super easy, super fast, but super delicious cookie to go with and to balance out the labor intensive cream filled pastries he was making.
They were just a mix of all of the ingredients and then I plopped onto parchment paper and baked ’em.
You don’t get much easier than that. They were totally delicious just like this (notice the empty spot in the lower right…), but I had some baking chocolate, so I figured that you can never go wrong with a little chocolate drizzle.
Not a lot. I had thought about dunking half the macaroon in the chocolate like Ngan did, but I decided on just a drizzle. Mainly because my macaroons weren’t quite round so half dipped would have looked a little funny.
They were sooooo good. Coconut-y, almond-y, crumbly, with just the perfect touch of chocolate. Even better, they were super fast to make.
Yum.
I tripled the recipe so we’d have plenty to bring over.
Meanwhile, my studly husband just whipped these up. Puff pastries from scratch filled with a whipped cream and topped with a chocolate sauce >swoon< I’m totally a husband lottery jackpot winner.
- • 1 cup unsweetened shredded coconut
- • 1/4 cup slivered almonds
- • 1/4 cup granulated sugar
- • 1 large egg white
- • 1/2 teaspoon vanilla extract
- • pinch of salt
- Heat the oven to 350°. In a medium bowl, whisk together the egg white and vanilla extract. Add the remaining ingredients and mix well to combine. Measure one tablespoon of the “batter” at a time and place about 2 inches apart on a parchment lined cookie sheet. Bake macaroons until golden-brown on bottoms and edges, about 15-20 minutes. Transfer to a wire rack to cool.
- To add the chocolate drizzle, melt 2-4 oz of bakers chocolate and drizzle with a spoon.
These macaroons are absolutely divine!! 🙂
Thank you!
YAY! Glad you got to try them, Tracy! So simple and fast. The puff pastries look delicious too!
Thank you, Ngan for sharing them first!! These little guys and the puff pastries made such a great pair!
Tracy, would you like to link this to FF12? They look so scrumptious. And you totally are a husband-jackpot winner. He is a keeper, definitely! 🙂
Thank you, he sure is! I brought some scones to FF12, plus mine probably wont stand up to Ngan’s originals 🙂
Hi Tracy
Greetings from New Zealand.
I was wondering how well these would store… Not that they should be around long!
I thought I might make some for my daughter’s wedding afternoon tea. I’m trying to find super easy and super quick recipes for goodies I can make ahead of time to ease the pressure.
Thoroughlyenjoy your blog.
Hi Annette,
First off congrats on your daughter’s wedding!! And oh these will be great to make ahead. A few days and store in an airtight container, and you’ll be golden. Enjoy the afternoon tea and thank you so much for visiting!