A few weekends ago, I had a chance to return to Smorgasburg, the weekly food fair in Brooklyn. There were several new vendors since my first visit. My parents got excited about Danny Macaroons, a baker they’d heard about on Food Curated. They are both big fans of coconut macaroons and were delighted to finally try them out. Dan of Danny Macaroons, started baking the coconut cookies ten years ago for a family Passover celebration. It turned out, he was pretty good at making them and began selling them almost a year ago.
Dan’s flavors include roasted almond, double chocolate, and red velvet, among others. My dad chose the German chocolate macaroon, where fragrant, sweet coconut is complemented by a mild chocolate flavor. The top most pieces of coconut are just the slightest bit crisp. The batter, a mixture of coconut, condensed milk and egg whites, settles around the bottom of the macaroon and bakes into a caramelized and chewy outer edge.
My mom chose the sea salt caramel drizzled macaroon, with smooth, rich caramel sauce settling into the crevices. The inside is incredibly moist and chewy, but soft too. It’s not the kind of coconut that is tough and takes forever to chew.
I like coconut but I don’t usually go wild for it. If I’m at a bakery and there are other baked goods, I usually won’t go for a macaroon. Danny Macaroons are a game changer. I would seriously consider getting one of these macaroons over my usual baked goods any day. It’s a while away, but I want to go to anyone’s Passover dinner that includes these.