April 2, 2017
For decades, the Coconut Macaroon has been a blank canvas for taste and tradition. For instance, the Dominicans add ginger and cinnamon. In India, they include cashews. In the Philippines, raisins. In Spain, they prefer hazelnuts and honey. Inspired by the traditions of Puerto Rico where they add puckery lemon zest to their macaroons, The Finer Cookie offers new traditions for your Easter and Passover season. Pipe lemon custard into your egg-shaped macaroon, then “crack” it open. The yolk’s on you when the lemon dribbles and the children giggle. They’re fun to mix and bake, and easy to eat. Gluten free too.
Many thanks to Eileen at Baking Sense for the inspiration for this post. She is an expert baker with a terrific website. See the original post.
The Finer Cookie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for websites to earn advertising fees by advertising and linking to amazon.com. This post contains affiliate links, which means The Finer Cookie will receive a small commission if you make a purchase using this link. This modest income helps support the website.