Under the category of sickly sweet, enter the macaroons. These were so easy I made two of the five varieties Sharon Tyler Herbst (The Joy of Cookies, yadda yadda) has tucked within the recipe for Cherry-Coconut Macaroons. Hailing from the USA, this version of the macaroon requires a well-dried half cup of chopped maraschino cherries. They do make for a moist macaroon, but damn they’re sweet. Ouch.
We like the Chocolate-Coconut Macaroons much better. Two ounces of melted unsweetened chocolate, no maraschinos and nearly a full cup of miniature semisweet chocolate chips tame the sugar overload in these. They are a little drier, but that’s ok. Yumm!
The three varieties yet to try? Chocolate-Cherry-Coconut (same as cherry-coconut with chocolate chips added), Chocolate Chip-Coconut (no cherries, yes chocolate chips) and Nutty Coconut Macaroons (toasted chopped nuts, no cherries). I think we will wait until after we see the dentist for more experimentation with macaroons!