Sweet and Easy: Macaroons

August 16, 2018


I have this problem, or actually, maybe it’s a process.  When I want to make a certain thing – a type of cookie, cake, or anything really, I research all recipes for that particular thing, comparing and contrasting, and then I keep making that thing with different iterations on the recipe until it is, as I deem it, perfect.  For instance, you may congratulate on me on recently perfecting the coconut macaroon.  Of course, perfection is subjective, so perhaps I should just say it’s MY perfect macaroon.


The process was similar to when I decided to perfect the chocolate chip cookie (dark days, my hubs will say with an ironic smile) – all the cookies tasted just fine to him, but I wouldn’t stop making cookies (he was inconsolable, I tell you) until they were perfect.  Dark, yummy days indeed.


Here is the part of the post where I realize I have nothing pithy nor insightful to share with you in connection with this macaroon recipe.  I think, originally, it was going to have something to do with the dangerous pursuit of perfection?   But… yeah, I got nothing.  It stopped me in my tracks for a bit.  How, I wondered, could I share a recipe without an accompanying amusing anecdote or philosophical musing?  Then I remembered that I actually hate long-winded recipe blogs that make you slog through “what the family did this week” (I don’t know your family, and unless it’s genuinely damn funny, I do not care).  So here you go!  Be free!  Make macaroons!  Care or care not! 



  • Sweetened coconut

  • 2 eggs

  • Sugar

  • Vanilla extract

  • Milk or Almond Milk

  • Sea Salt


  • Preheat oven to 350 

  • Line cookie sheet and spray with cooking oil

  • Whisk 2 egg whites, 1 teaspoon vanilla, 1 & 1/2 tablespoons sugar, 1 & 1/2 tablespoons almond milk (or regular milk) and a sprinkle of salt together.

  • Stir in 2 cups sweetened coconut

  • Press mixture into tablespoon to form macaroons on cookie sheet and bake 13-16 minutes



The above photo is from a shoot where I played Marie Antoinette in Lauren Gunderson’s The Revolutionists (photo by Errich Petersen).  It was actually doing this play that inspired me to try my hand at macaroons (they’re mentioned a lot).  You might think, well THERE is where the interesting story lies, right?  Not really.  I just think it’s a fun photo, and I kind of look like a human macaroon.  Let them eat…cookies? 

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