Dan Cohen makes playfully flavored, utterly delicious versions of a classic coconut treat.
You might be surprised how well a dark, bitter beer like stout complements sweet coconut. Melted dark chocolate helps marry the contrasting flavors.
You know what goes great with a macaroon? A cup of coffee. So why not combine them?
Bitterswweet dark chocolate is the perfect foil for sweet coconut, but if milk chocolate is your thing, that’s delicious, too.
These were originally created for Urbanbelly,a restaurant in Chicago. Tahini in the macaroons and seeds on top give a double dose of rich sesame flavor.
Lime and coconut are a natural pair, and cherry adds a rich, jammy element.
These spicy-sweet concoctions are inspired by chile-spiked Mexican chocolate.
Ground pistachios add a light green hue and toasty, nutty flavors to the classic coconut macaroon.
The best macaroons have a soft, chewy center with a slightly crisped exterior. Think gently toasted marshmallow kissed by coconut. Though these plain vanilla versions are delicious in their own…
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