October 26, 2011
French macarons have been getting a lot of attention lately. With a new shop opening weekly, it seems like they’re becoming the next cupcake craze, and quite frankly, I’m concerned. As a Jew and a coconut lover, I’m starting to feel like I’m the only person spelling “macaroons” with two o’s and expecting them to be made of sweet, chewy coconut. To my great relief, I discovered this great Food Curated video about Danny Macaroons, a one-man macaroon operation that is coconut at its core. I found Danny himself at The Grub Street Food Fest last weekend, seated confidently behind a table of falsely diminutive mountains of coconut; what he knew and what I found out is that these macaroons pack a punch. They would crush their French competitors in a fight. The banana, chocolate and hazelnut macaroon is knee-weakening, the comforting flavor of ripe banana surprisingly strong for a vessel so small. The salted caramel macaroon delivers the knockout, a burnt ring of crispy-chewy caramel encircling the macaroon’s base, a ring of pleasure that would make even Trojan jealous. Take that Frenchies.