For Christmas last year, I was gifted the GIGANTIC Dorie's Cookies (it's over 500 pages and weighs about 4 pounds and comes from the culinary guru Dorie Greenspan). I couldn't wait to try out her macaroon recipe for Passover this year because any holiday with a cookie is going to be somewhat celebrated by me (just the cookie-making and eating-of-the-cookies part of the holiday).
The macaroons I've made in the past have used shredded coconut and sweetened condensed milk but Dorie's have slivered almonds, sugar and coconut. I love the addition of the almonds and the chocolate ganache, which create a delightful coconutty, nutty and chocolatey bite. Simple and super easy to make with the help of a food processor. And they're great for anytime, not just during Passover.
The Recipe: Coco-Almond Thumbprint Macaroons from Dorie Greenspan. They're pretty fragile when creating the indent before baking and Dorie warns that they will crack. Tightly squeezing them when you scoop out the macaroon balls helps them keep their shape.
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