NYC Best Coconut Macaroons: Danny Macaroons

Date October 26, 2011

Danny Macaroons

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.

Danny Macaroons Link See website for sales locations or order online dannymacaroons@gmail.com Phone: (260) MAC-TIME (622-8463)

7 Responses to “NYC Best Coconut Macaroons: Danny Macaroons”

  1. RWordplay said:

    First about the French invasion. I accepted La Maison du Chocolat because, at first, I thought it was an unimaginable treat to have them in the City. However, when Ladurée opened here I wept uncontrollably. (God forbid Berthillon opens next.)

    Here was another and especially painful example of Global Generica. No longer did one have to visit Paris to enjoy le Macaron, where it should be enjoyed, among those who know how to savor the sweet and delicate and not among well-to-do New Yorkers, the majority of whom “eat with their feet.” A great mystery and with it, the possibility of a great passion was lost, when Ladurée opened here. I believe such globalization is, in fact, evidence of Satan on earth.

    So thank you for this tip. As for sweet, gooey, chewy Macaroons, Gold bless them, and their irregular shape and lip-snapping charm. The banana and chocolate sound delightful and the salted caramel a carnival worthy treat—odd it brought to mind a visit to a state fair and not my Aunt Fay’s house. Ever onward.

  2. Elizabeth said:

    YES. I don’t think I ever got excited about a coconut macaroon until Danny’s.
    http://freefoodboston.wordpress.com/2011/09/08/danny-macaroons/

  3. s. lazar said:

    Check out Danny’s Macaroons covered in gooey delicious chocolate in Great Neck! I’ll have to hook you up with one of those.

  4. FooDude said:

    s. You are so self promo! I love it…can I dip my own?

  5. nycstylelittlecannoli said:

    Oh my word! These look amazing! I must see how much it is to ship! I love your blog by the way about the greatest city in the world. So inspiring for me!!

  6. Carrie said:

    “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.”

    As a fellow Jew and coconut lover, I totally identified with this line!! I’ll have to check these out…but having just discovered your food blog, I don’t know where to start!

  7. May 31 – National Macaroon Day « National Food Days in New York City said:

    [...] “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 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.”–NYC Food Guy [...]

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