5-Ingredient Anna Garten Dessert I Make Every Easter


Coconut macarons — not to be confused with their fancy French cousins, macarons — are a dessert I make every Easter. For some reason, heaping piles of coconut always scream to me.

I fell in love with macarons as a young culinary student in New York. I didn't try this classic confection until visiting a fancy bakery in town, and with just one bite I fell in love. How were they so impossibly light, yet decadent at the same time? I thought it would take years to master such exquisite dishes, and I never thought I could make them myself.

Just a few weeks later, a client requested that I make a batch of macarons for Passover. Whenever I'm faced with a new recipe, I check to see if Anna Garten has a version. Her recipes have never failed me, so her cookbooks are the first place I look for inspiration.

Lucky for me, Anna not only has a coconut macaron recipe, but it's incredibly easy. Surely I was missing a step? How can something so delicious only require five ingredients and less than 10 minutes of prep? Wasn't there a part in the instructions where I have to carefully boil the sugar at a certain temperature while pressing?

The recipe was easier than it looked, and my first batch of macarons couldn't have been more perfect. What I love most about Anna's recipe is that it is foolproof thanks to the fact that the two main ingredients are sold in the exact amount that the recipe calls for. In other words, it leaves little room for error when measuring. in fact, There is no need to measure the ingredients.

Just recipes / Molly Adams

Anna Garten's Coconut Macaron Recipe

To make Anna's macarons, add a 14-ounce bag of sweetened coconut to a large bowl, drizzle a 14-ounce can of sweetened condensed milk over the coconut, and add vanilla extract or vanilla bean paste, plus My preference for the taste.

Then comes the fun part: mixing it all up! I have found over the years that using gloved hands is the easiest way to mix the sweetened condensed milk into the coconut and ensures that everything is evenly distributed.

Beating the two egg whites is the trickiest part of the recipe because you have to whip them to medium peaks. This means that when you whisk the egg whites, they form a peak that curls quickly. If the egg whites stick straight, you've gone too far. I recommend doing this step with a hand shake so you have more control over the process — plus you get a killer arm workout.

Once the egg whites are ready, gently fold them into the coconut mixture along with 1/4 teaspoon salt. Scoop the mixture onto a parchment-lined sheet pan—a spring-loaded cookie scoop is very helpful here—and bake at 325°F for 25 to 30 minutes. The macarons should feel dry to the touch and have a lovely toasted coconut color.

An easy upgrade to coconut macarons

After the macarons have cooled, you can take them in a few different directions. They are just as they are, but if I'm feeling fancy, I drizzle them with a little melted chocolate. You can also use white chocolate if you like.

If I'm in a festive mood, I turn them into little bird nests. Right after they come out of the oven, make a well in the center with the back of a teaspoon, then let them cool. Place a few small chocolate eggs in the center before serving. Or fill the nests with store-bought or homemade lemon curd.

Whether you've been baking for years or just starting out, Anna's easy coconut macaron recipe is one you'll make again and again.

Just recipes / Molly Adams


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