Macaroons have a blurry history, as many old recipes do, but according to The Nibble magazine and some culinary historians, this cookie’s history can be traced back to an Italian monastery. The recipe for this meringue-like cookie, originally made with egg whites and ground almonds, evolved over time to include food colorings and various fillings as seen in the well-loved French “Macarons.” More recently in the US and the UK however, flaked coconut became available and replaced the ground almonds, making a very popular variation of a classic confection.
We paired home made eggnog, made with Captain Morgan’s Parrot Bay Coconut Rum, with these cookies and they made a perfect combination that is just right for the holidays. In looking everywhere for a recipe that wasn’t too sweet, and still let the coconut come through, I came up with this very easy recipe – a little drizzle of melted chocolate makes them extra special.
Click here for the home made eggnog recipe.
This entry was posted on Wednesday, December 19th, 2012 at 10:11 am. It is filed under Desserts and tagged with coconut macaroon, confection, cookie, dessert, macaron. You can follow any responses to this entry through the RSS 2.0 feed.