Comments on: Odysseus and the macaroons

By: Never Eat Shredded Wheat

Never Eat Shredded Wheat — Mon, 10 Aug 2015 19:50:01 +0000

This recipe makes such sweet and moist macaroons – and they come out perfectly every time. I'd never made them at home thinking they were far too fussy for me, but after reading your book and finding this recipe on your blog, I finally took at stab at them and was pleasantly surprised. Thank you for sharing this!

By: Anonymous

Anonymous — Mon, 08 Dec 2014 23:58:02 +0000

Just wanted to let you know so many years after originally posting this recipe, these lovelies are still rocking the world and reigning supreme over any cookie exchange competition they enter – thank you!

By: itsamayazing

itsamayazing — Wed, 21 May 2014 01:30:32 +0000

This recipe was a total hit! Thank you so so much! I was the star of passover. Thanks for the inspiration. http://www.thedaringdoughmestic.com/2014/04/20/chocolate-drizzled-coconut-macaroons/

By: Anonymous

Anonymous — Fri, 07 Sep 2012 07:57:11 +0000

you are so right about the macaroons at Max's. When describing them, I say they are the size of a small Nerf football. Too many times I have eaten there and ordered one for dessert, intending to eat half and take the rest home and ending up going home with nothing (I am a 6'3" 250 lb. male). I have been searching for a recipe that would give me that same dense chewy consistency. I will try this recipe because you are a fan of Max's. Look forward to the experience.

Greg

By: Anonymous

Anonymous — Fri, 07 Sep 2012 07:57:11 +0000

By: Kathryn

Kathryn — Fri, 20 Apr 2012 01:32:21 +0000

Molly,

We read A Homemade Life for book club last month and now we're getting together for a potluck dinner made from your recipes. I'm bringing the macaroons. It's The Courthouse Book Club; all lawyers or judges in Virginia Beach, VA. OBTW, I already tried Burg's Potato Salad and loved it. Thanks for a good book and many delicious recipes.

By: Kathryn

Kathryn — Fri, 20 Apr 2012 01:32:21 +0000

By: Sophielou

Sophielou — Wed, 11 Apr 2012 14:20:44 +0000

I made these for Passover and people INHALED them. Even my beau, who claims to hate coconut, loved them. These macaroons were one of the most delicious (and easiest) baked goods I've ever made. I doubled the recipe and used bittersweet chocolate for dipping, which tasted wonderful. Thank you!

By: Sophielou

Sophielou — Wed, 11 Apr 2012 14:20:44 +0000

By: Evgeny

Evgeny — Tue, 09 Nov 2010 05:44:37 +0000

Molly - these are astonishingly good!

I've made five batches in the last week and a half or so, making little tweaks as I go.

My changes/adjustments as time has gone on have been mostly related to perfecting the crispy exterior:

- I'm happier with the 'dough' chilled longer than 30 minutes (overnight worked out great) - the colder coconut/meringue mix resulted in a slightly crispier outside to the macaroon.

- Hand-rolling a ball and then pressing it semi-flat has given me the best mix of a smooth (evenly crisp-able) exterior with just enough texture to be interesting.

- With the above two tweaks, I'm able to bake it a little longer - generally about 36-37 minutes - and get a really spectacular crispness.

The only other part I've experimented with is applying the ganache; some people found that the dipped macaroons were a little too chocolaty for their tastes. I found that putting the ganache in a pastry bag (ok, a ziploc bag with a bit of end snipped off) lets me get a nice crisscross of ganache on the finished macaroon. Pretty and not TOO much chocolate.

The extra ganache gave me good practice in resurrecting it the next day :)

Here's a pic of some finished, dipped ones:

Chocolate-Covered Coconut Macaroons