Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
Macarons are pretty, but they are for whatevet reason "a thing," here, which means you find them in cutesy boutique bakeries for $3-$4 per little cookie.
Macaroons are delicious. Not a delicacy for those who don't like coconut, though, obvs.
Only the ones I make. Cannot stomach the ones in the cardboard cans. They get requested for Passover Seders.
I remember years ago our local Kroger had a basketful of Manischewitz Macaroon cans marked down. This was back when we had enough of a local Jewish population for the store to stock some kosher goods. I bought a can and thought they were tasty enough. I also remember buying Manischewitz Gefilte fish and matzo ball soup here (I'm not Jewish, but will try anything).
Trader Joe's used to have a macaroon that was lower in fat and delicious. You couldn't tell it was a lighter variety. However, they discontinued them years ago.
Have you tried flaked coconut? I like it much better that way than shredded.
When I was a kid in the Fifties my mom was a working mom and rarely baked. I remember that she'd sometimes have a box of American-style macaroons made by a famous cake company on the pantry shelf. I think all you had to do was add water.
I wasn't even aware of the French macarons until a trip to the State Fair a couple of years ago. How very pretty and Spring-like they look!
Now that I'm retired I've been making a lot of baked items I never learned how to do during my busy days and macarons are on my list.
Honestly, I don't know - it is whatever is in Almond Joys, coconut cream pies, etc. I like Ambrosia and it has coconut in it so go figure. I do like coconut milk and buy it to make entrees.
I love the coconut macaroons that are chewy and gooey. Even better when one edge is dipped into good quality milk chocolate.
My recipe uses sweetened condensed milk. Make them on a silicon baking sheet and they don't stick. I use Callebaut milk chocolate for the dipping.
Or dip some of the cookies into milk chocolate and some into semi-sweet chocolate for a prettier platter pf cookies.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
I do like coconut milk and buy it to make entrees.
