Ali Rosen is the host and founder of Potluck Video, a food and drink website that takes you behind the culinary scene with celebrity chefs, restaurateurs, producers, mixologists and more.
Everyone from Starbucks to your local bakery is selling French macarons (those pillowy sandwich cookies with a jam or cream middle), but what about macaroons with two “o”s?
If you don’t know the difference, macaroons are small, mounded cookies (usually coconut flavored) made with egg whites and sugar, but no flour. Both macarons and macaroons get their name from the same Italian word—ammaccare, which means “to crush”—but they’re totally different desserts. And now, the classic coconut macaroon is getting a modern spin from chef Dan Cohen of Danny Macaroons.
Cohen confirms that a macaroon doesn’t have to be the overly-sweet cookie you might remember as a child. “It isn’t this overwhelming coconut explosion,” he says. “It’s just this really nicely toasted, somewhat mild but nutty, really tasty cookie. A little pillowy on the inside, crunchy on the outside.”
You can also have fun with flavors to make macaroons even more modern. Watch the video above for Cohen’s recipe for chocolate stout macaroons, made with Brooklyn Brewery’s Black Chocolate Stout beer.