Macaroons are a Passover classic. Around here, none of us really cared for them. Until now.
I set out to make a macaroon that had a smoother texture, an interesting flavor, and was not cloyingly sweet. These definately fit the bill.
I added a little cinnamon to the mix, and drizzled them with a spicy dark chocolate that had just hint of cayenne pepper in it. The result was a rich, almost creamy cookie, that melted in our mouths. The coconut seemed to meld seamlessly with the rest of the cookie, and the cinnamon and spice balanced out the sweetness.
The final verdict: “Nailed it!”
These three coconut macaroon haters must have been converted, because shortly after these photos were taken, the cookies disappeared.
Don’t worry though; we’ll make more!
And did we mention that they are gluten free?
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