Add Yahoo as a preferred source to see more of our stories on Google. When you're looking for an easy dessert, macaroons are the perfect poppable treat. Often, people get confused between macaroons ...

These crisp yet chewy cookies, made from flaked coconut and egg whites, are beloved Passover treats that are worth seeking out all year long. Between chocolate dips and fruity infusions, you’re sure ...

Welcome to our new(ish) column, “Ask the Pastry Chef,” by Amy Morris, a pastry sous chef at J&G Steakhouse. Have a question for Amy? Leave it in the comments section. Coconut macaroons are known for ...

Simple, soft and just the right amount of sweetness, according to most tasters: These coconut macaroons can look as good as they taste. You could actually just dump all the ingredients into a bowl, ...

Make a candylike version with all coconut and an egg white, or use a whole egg and almond flour for a more cakelike result. By Melissa Clark Coconut macaroons might just be the easiest and most ...

Toasted and crispy on the outside and chewy on the inside, a traditional coconut macaroon is one of the most classic cookies. Created in Italy, the first macaroon was made with almond paste and was ...

2 egg whites 3 cups shredded dried coconut 1 1/2 teaspoons pure almond extract, see cook’s notes Pinch of salt 2/3 cup sweetened condensed milk Powdered sugar, if needed About 1 pint premium chocolate ...

The almond version is often spelled with one “o,” the coconut cookie gets two. Both are great for Passover. Recipes adapted from “The Joy of Cooking,” (2006 edition) by Irma S. Rombauer, Marion ...

Q. In July, one of your columns mentioned substituting macaroons for amaretto cookies in a cheesecake crust. The recipe to make the macaroons didn't mention coconut, which I thought was a main ...