Coconut-Almond Thumbprint Macaroons Recipe

Thursday, March 28, 2013

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Before I became a food blogger, the term “macaroons” meant only one thing:  craggy little balls of toasted coconut surrounding a sweet and chewy center.   And, while I’ve since become quite familiar with the delicate and ethereal French macarons that seem to be spun from almonds and air, I’ll always have a soft spot in my heart for the former.   They’re what I grew up on, and evoke fond memories of years gone by.   To this day, if I close my eyes as I bite into a coconut macaroon, I’m five years-old again – holding my daddy’s hand as we stroll down Morris Park on a Sunday morning, toting our white bakery bag filled with goodies.   Good times…     

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Coconut macaroons remind me of springtime. Their popularity seems to swell around Passover and Eastertime, both of which occur in the Spring.   Plus, they look like little bird’s nests – especially when made as thumbprints filled with tiny dollops of jam.   And, they’re so simple to make – much easier than their finicky French cousins.   

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I adapted the recipe for these little gems from one of Alice Medrich’s in her book,  Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies .   In her recipe, Medrich uses unsweetened coconut chips in place of flaked coconut for a chunkier, more toothsome cookie.  I tried them that way and they were great.  However, they totally fell apart when I tried to make the thumbprint indentations.  So, I tried again, using unsweetened shredded coconut this time.  The cookie batter held together much better – almost like a paste – and I was able to  press in my little jam pockets. 

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Aside from being a cinch to make, these macaroons are also very versatile.  They’re already gluten and dairy free, but you can try different sweeteners, like honey or agave syrup, if you want to avoid refined sugars.  You can play around with different flavorings as well.  I added some almond extract to mine, but orange or lime would be lovely too.  You can dip them in chocolate or, as I did, top them with jam.   I love it when I can personalize a recipe exactly the way I want it!

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I think that these macaroons are best served as soon as they’re cool enough to devour without burning your mouth.  They’re delightfully crispy on the outside, and soft and chewy – almost gooey – on the inside.  But, they will also keep well for several days in an airtight container.  I’ve even frozen them with success. 

So, if you’re looking for a Passover or Easter treat that’s quick, easy, scrumptious and customizable, look no further.    These sticky, gooey, creamy, chewy coconut macaroons are for you!

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7 responses to Coconut-Almond Thumbprint Macaroons Recipe

  1. On March 28, 2013 at 3:02pm, sara said...

    These look fantastic! I love that recipe of Alice Medrich’s, and what a great twist…awesome idea to make them into thumbprints!

  2. On March 28, 2013 at 3:04pm, Katrina @ Warm Vanilla Sugar said...

    These look so tasty! What a fabulous cookie recipe :)

  3. On March 28, 2013 at 3:11pm, Rosa said...

    Delightful! That is something I’ll have to make soon…

    Cheers,

    Rosa

  4. On March 28, 2013 at 6:45pm, FOODESSA said...

    I like the way you think…jam will probably enhance my next baking of these treats. You also got me thinking of putting a big chocolate chip in the center ;o)

    First time here…flavourful wishes,
    Claudia

  5. On March 30, 2013 at 1:54pm, Foodiewife said...

    True story. For reals. I woke up, dreaming about making these. I never thought to add jam, and I think it’s brilliant!

  6. On March 31, 2013 at 7:11pm, Dorothy @ Crazy for Crust said...

    These look amazingly good. I am dying for some coconut right now!

  7. On June 20, 2013 at 12:14pm, foodrecipes said...

    These looks super tasty and can’t wait to try these soon.

2 pings to Coconut-Almond Thumbprint Macaroons Recipe

  1. On April 25, 2013 at 4:59pm, Coconut Macaroon Thumbprints with Passion Fruit Preserves - Chez Us pinged...

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Hello and welcome to SGCC! I’m Susan, a professional writer, food columnist, recipe developer, wife, mother, daughter and sister, who used to be a lawyer in a previous life. My love of food comes from a long line of wonderful and creative Italian home cooks who didn’t always have a lot, but knew how to make a lot out of what they had. I hope that you enjoy yourself while you’re here, and visit often! read more >>

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