When people think about macaroons, they often think French. Macaroons, however, did not originate in France. They were first made by Italian monks in approximately the 9th century. While most people are familiar with egg white macaroons, this is not how the popular little biscuits were originally made. Egg whites were not involved in the recipe at all but were introduced only later. Macaroons wer ... e actually made with ground almonds. This was the main ingredient in the original eggless macaroon recipe. One of the earliest mentions of using egg whites in macaroons was written in 1725 in an English cookbook. Since the original macaroons were void of the rise given to it by the egg whites, they were adopted by a group of Italian Jews who felt it was a delicious addition to their Passover celebrations. The tradition caught on, and macaroons soon became popular all over Europe. Coconut macaroons first became popular when the French needed to ship coconuts from Sri Lanka in 1890. They could not ship the whole fruits as they would spoil before reaching their destination. This led to shredding them for easier preservation. Eventually, the French chefs used them to create an eggless macaroons recipe whose main ingredient was shredded coconut. The result was so delicious, that coconut macaroons soon became more popular than the original almond-based macaroons.
Nutrition Info. (per serving)
Dessicated Coconut Powder