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Rocky Road Macaroons

April 14, 2012

We must all make ‘macaroons’ more often.  Growing up they were special treats yet I am not so sure why?  Simple and easy but sometimes the ingredients are dear.  When I made these again today I brought out my famous “TWA” ice mallet which is what I use to do a fast job of chopping nuts.  And no I did not steal it.  It is famous in my house because it is indispensable for so many quick kitchen jobs and nobody better touch it, as it was missing for a couple of years and I was not happy.  While working for TWA we were allowed to have a signed letter from our supervisor to carry certain items so we would not be fired for stealing.  My list in my agreement included:

  • 1 Carving Knife (no Lamb or Chateaubriand) *
  • 1 Ice Mallet (open everything)
  • 1 Set Silverware (1 fork, 1 knife, 1 spoon) (tools)
  • Packets of Aspirin (I always had a headache)
  • Packets of Sweet & Low (a sugar substitute) (for all the fat people)
  • 1 Package of Junior Flight Wings (10) (happy kids are quiet kids)
  • 1 Package of Swizzle Sticks (so I could poke people in their eyes, God Forbid Don Draper did not have a stirrer)

*  Something to note while flying/you may not want to treat the Flight Attendant in the way you normally do.

Rocky Road Macaroons


  • 1 C. Sweetened Shredded Coconut
  • 1 C. Sliced Almonds (I just had whole almonds/so chopped)
  • 1 7 oz. Odense Almond Paste (grated)
  • 3 Lg. Egg Whites (room temp.)
  • 3/4 C. Sugar
  • 2 T. Potato Starch *
  • 1 C. Chocolate Chips

*  May substitute Corn Starch or Arrowroot


  1. Preheat oven to 350 degrees; line a cookie sheet with parchment paper
  2. Toast the coconut and almonds in a dry pan while stirring frequently until golden brown; transfer to plate and refrigerate until cool
  3. Beat the almond paste with the egg whites until a very smooth paste in a large bowl
  4. Whisk together the sugar and potato starch; add the sugar mixture to the almond mixture one Tablespoon at a time; beat well with each addition (Beat until batter is smooth and shiny
  5. Fold in the coconut, almonds and chocolate chips to the batter; Chill for 15 minutes
  6. Drop chilled batter (1 T.) onto the parchment paper
  7. Bake 15 minutes until the tips of the cookies are golden brown
  8. Cool on a wire rack; remove cookies when completely cool and store in an airtight container

(Makes 24-30 Cookies)

Recipe from

3 Comments leave one →
  1. April 15, 2012 09:37

    I love how golden they are. Macaroons are one of my favorites.


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