This day celebrates the macaroon, a small coconut cookie.

The coconut macaroon is most commonly found in the United States. Most varieties of coconut macaroons are dipped in milk chocolate, dark chocolate or white chocolate.  Almonds, pecans, cashews or other nuts are sometimes added to the cookie.

Here are today’s five food facts about Macaroons:

• The original macaroon was a “small sweet cake consisting largely of ground almonds” similar to Italian amaretti.

• The English word macaroon and French macaron come from the Italian maccarone or maccherone.

• Most recipes call for egg whites (usually whipped to stiff peaks), with ground or powdered seeds, generally almonds or nuts.

• The Scottish macaroon is a sweet confection with a thick velvety centre covered in chocolate and topped with roasted coconut.

• In North America, the coconut macaroon is the better known variety.

HOW TO OBSERVE

Following are two macaroon recipes for you to try and enjoy!

Coconut Macaroons
Chocolate Dipped Macaroons

Use #NationalMacaroonDay to post on social media.

HISTORY

Within our research, we were unable to find the origin of National Macaroon Day.

Coconut Macaroons III

Prep:         10 m
Ready In:  25 m

"This recipe has won many 1st place ribbons at my state fair. They are very simple to make."

Ingredients

• 2/3 cup all-purpose flour
• 5 1/2 cups flaked coconut
• 1/4 teaspoon salt
• 1 (14 ounce) can sweetened condensed milk
• 2 teaspoons vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.

2. In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.

3. Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.

Chocolate-Dipped Coconut Macaroons

INGREDIENTS

• 1 14-ounce package sweetened shredded coconut (about 5 cups)
• 4 large egg whites
• ⅔ cups sugar
• ⅓ cup all-purpose flour, spooned and leveled
• ¼ teaspoon kosher salt
• ½ teaspoon pure vanilla extract
• 6 ounces bittersweet or semisweet chocolate, melted and cooled to room temperature

DIRECTIONS

1. Heat oven to 325° F.

2 In a medium bowl, combine the coconut, egg whites, sugar, flour, salt, and vanilla.

3. Drop packed tablespoonfuls of the mixture onto parchment-lined baking sheets, spacing them 1 inch apart.

4. Bake, rotating the baking sheets halfway through, until lightly golden, 25 to 30 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.

5. When cool, dip the bottom of each macaroon in the chocolate and place on a parchment-lined baking sheet. Refrigerate until firm, 20 to 30 minutes. Store the macaroons in an airtight container at room temperature for up to 7 days.