Coconut Macaroons

• 14 November 2007

My favorite bakery/patisserie in Salt Lake is Les Madeleines--this is no secret. Romina makes a wonderful coconut macaroon there I absolutely love. Since her hours changed (closed now at 3 instead of 6) I find it difficult to get there for a post-afternoon snack as my kids usually nap until 3:30. So, I decided to try my hand at recreating this little treat I enjoy so very much.

These are the perfect holiday goody for friends and neighbors. I placed several in a white chinese take out box and then tied it with a multi-colored grosgrain ribbon and a tag from Every Jot & Tittle. Cute packaging is always a nice touch.

Click here for the recipe. But before viewing, here are a few modifications to be considered:

1. Add the zest of 1/2 to 1 orange per recipe (this recipe can be easily doubled, tripled, etc.)

2. Melt good quality (I used 65% Ghirardelli) semi-sweet chocolate and dip the bottoms of the macaroons into the chocolate. Place on parchment covered cookie sheet and place in the refrigerator until set.


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