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Hello, holiday cookie season. We’re officially ready for you, thanks to pastry chef and recipe developer Erin McDowell’s easy-peasy caramel coconut macaroons. They’re our favorite new cookies, and that’s saying something.
“These sort of taste like the top of a Girl Scout Cookie, just without the chocolate and without the cookie,” the author of The Fearless Baker tells us. “They’re made with a very simple homemade caramel sauce—it’s just a few ingredients—that plays as the sugar in the recipe. But they’re not cloying; they have more of a burnt sugar flavor, which is nice around the holidays when everything else is so sweet. They’d even be great dipped in chocolate or finished with flaky salt.” Be still our caramel-loving heart.
“So they have that caramelly flavor on the inside, but then you also spoon a little bit of the sauce on the outside as they’re baking and it slides down the macaroon like a glaze,” McDowell continues, “but it loses its stickiness because of that time in the oven.” Read: They’re easy to pack into cookie boxes and pick up with your fingers. “They’re going to be one of my favorite cookies for around the holidays,” she tells us, “but really anytime…because they’re so delicious.”
Like we said, new favorite cookies.
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