People ask what the diff is between coconut macaroons and French macarons (pardon the spelling, it seems everyone’s got a different philosophy behind macaroon and/or macaron, and this is MY way of differenciating the 2), but really a better question should be “What do they have in common?”
Well, they both only contain egg whites and no yolks, there!
Also I personally like the coconut version better coz it’s not sickly sweet like the ever-so-popular French macarons, and please don’t come at me with a stick coz I really don’t see what’s so amazing about the French macarons.
The coconut one is so much more flavourful, doesn’t taste like wet sugar with a crusty layer of sugar and a sugar filling.
And I like the way I’ve made them this time! I don’t know why, maybe the eggs were smaller, so the dough turned out a bit harder than I last made them, so I could actually roll them in my hands to form cute ping-pong balls, and they came out of the oven even prettier than my usual batches!