this woman’s work

Mix it all up. Now stick it in the fridge and turn the oven to 325. Let it preheat while the batter firm up. Prepare cookie sheets by lining them with greased foil or parchment. Take out the macaroons and place scoops on the sheet. I used a tablespoon and I rolled ‘em into balls — very messy. Cook for about 20 minutes. My recipe said 10 minutes at 350 but I turned the heat down because they seemed runny and cooked them longer. I also added the matzoh meal. You could certainly use flour if you’re not doing this for Passover. I took ‘em out when they were golden on top (it might be longer for you, might be shorter). This is a good reason to cook the vanilla ones first and figure out what time is going to work for you ‘cuz the chocolate ones won’t show any browning.

Use a greased spatula to get the macaroons off onto a cooling rack right quick. If you leave them too long on the cookie sheet, they’ll get stuck. Also, clean your spatula right away because this stuff is like cement when it cools.

You’ll have about 48 nice chewy macaroons from each batch. My sister and husband said they were the best they ever tasted. Noah and Frankie said they were too sweet. I think I’ll use unsweetened coconut next time but I was in a rush and my store didn’t have any. So yes, they were pretty darn sweet but here it is, two days after I made 96 of ‘em and they’re all gone.

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