Hello friends! This entry originally ran on April 20, 2008. Hope you enjoy your festive holidays!
Yes, once again, it's time to remake Martha's macaroons . Since it's such a simple recipe, I started off with a plain version (well, not so plain, as I'll explain below) for 1/3 of the recipe, then I added chopped, unsweetened carob chips after I'd scooped out a pan and one half, and finally, I added 1/4 cup of carob powder to the remaining mixture. The resulting macaroons were moist, with a very special flavor, thanks to Fiore di Sicilia .
I tripled the recipe, but my substitutions below apply directly to the original measurements for your ease of use 1. 2/3 cup of agave for the 3/4 cup of sugar 2. Organic lite unsweetened shredded coconut for the regular kind (it's much more finely shredded, too!) 3. Chopped, unsweetened carob chips for the chocolate 4. 1/4 teaspoon Fiori di Sicilia for the vanilla 5. I used a teaspoon-sized cookie scoop instead of 1 1/2 teaspoons of the mixture to make my macaroons. This way, they're truly bite sized.
The Fiori di Sicilia did magic things to the macaroons. It made the carob ones taste just like dark chocolate! It also gave the non-carob chip/powder variety a lovely orange flavor that you just can't get from orange zest.
These moist little clumps of coconut went over well at Passover last night. And, I'm bringing more to a party this afternoon. Tripling the recipe allows you about three days' worth of desserts to bring with you to seders. Best of all, this recipe is really a no-brainer and takes only the time to mix, bake, and cool. It's definitely one of my go-to Altered Plates.
Special tip: What the recipe doesn't tell you is that you should let the macaroons cool a bit on the baking sheet parchment paper prior to moving them to cooling racks. This way, you'll have less of a chance of crumpling the little guys.
For those celebrating, I wish you a meaningful and happy Passover!