Super sweet. Super chewy. Like the inside of an Almond Joy bar. (My dad, by the way, loves Almond Joy, gets tons of it to give away at Halloween knowing that the rest of us won’t touch them and he’ll have more for himself.) Me? Not a big fan. That is, until our pastry chef neighbor Evie brought over her macaroons. Soft and smooth on the inside. Lightly sweet. No texture issues. Lovely.
The Secret Ingredient for Macaroons
Evie’s secret ingredient? Baby food applesauce. That’s right, baby food. It’s just the smoothest applesauce you can get, and it comes in conveniently small jars. You don’t need that much.
Which Shredded Coconut to Buy
After multiple batches and lots of experimenting, I found that you also need to use unsweetened coconut, somewhat finely ground. Sweetened coconut won’t do, because you won’t be able to break it down enough even in a food processor.
Smooth or Crunchy Texture
I also experimented a bit with the ingredient amounts. I found that you get a smoother cookie through and through if you use two cups of the coconut, but if you want a more crunchy, textured surface, you need to add a little more, perhaps another 1/4 cup of coconut to the mixture.
How To Store Macaroons
Store your macaroons in an airtight container between layers of wax paper. At room temperature, they’ll keep for about a week. You can also freeze macaroons. Wrap them well in aluminum foil, then transfer them to a plastic freezer bag or another container. They’ll keep for at least month or more. To thaw, unwrap and let them sit on the counter for a few hours.
Try These Other Favorite Coconut Recipes
Cocoa Coconut Macaroons Coconut Chocolate Chip Cookies Coconut Cupcakes with Coconut Cream Cheese Frosting Coconut Tuiles Coconut Banana Cream Pie
If you want a more smooth cookie surface, use 2 cups. If you want a crunchy cookie surface with lots of crevasses, use 2 1/4 cups. Mix well and heat on medium low heat, stirring frequently, until the ingredients are well incorporated, and the mixture forms a smooth paste and is warm to the touch (about 120°F). If the mixture seems too dry or stiff to pipe through a piping bag, add a little more applesauce. If the mixture seems too wet, add a little more coconut. Alternatively, form mounds with a 1 tablespoon-sized scoop. Let the formed cookies dry out for about 15 minutes before baking. Store in a covered box for up to 5 days at room temperature.
