Sweetened dried coconut is available in the international section of most grocery stores, as well as at Asian and Hispanic groceries. Here are the directions I gave for macaroons: Combine 1 (7.5 ...

Mix in 1/4 cup sugar (2 tablespoons, if you used sweetened coconut), a pinch of salt and a flavoring. I used a dash of orange blossom water, but an extract — vanilla, almond, coconut, lemon ...

Coconut macaroons, in contrast, are much simpler to make and don’t require the same precision as macarons. The main ingredients are shredded coconut, egg whites, and sugar.

Golden Coconut Macaroons. Makes about 40 cookies. A Jayne Sutton recipe adapted from "Cookies Unlimited," by Nick Malgieri ... 2000), these macaroons are made richer by the use of whole eggs.

According to Slate, by the 1890s, coconut macaroons appeared in many American cookbooks. Both macarons and macaroons quickly became popular in the 1930s as a Passover food for Jews since neither ...

The coconut macaroon, or congolais, as it's known in France, is frequently served during Passover because it contains no flour. PS, There’s More Heavy and Whipping Cream Are the Same Thing . . .

Zingerman’s Jewish-style macaroons are made with lots of coconut, are free of flours and leaveners (which makes them kosher for Passover) and are tiny, delicious mountains of flaky shredded coconut.

Cohen writes that the coconut macaroon is “a sturdy but demure, crunch-soft pillow of comfort” that he eventually came to think of as a vehicle for flavor exploration.

In a bowl, mix coconut and enough of the caramel to evenly coat coconut flakes without soaking it, about ½-¾ cup. Combine until well mixed. In a separate bowl, whisk together egg whites and salt ...