I know that for some people, macaroons are an acquired taste. Boy have I acquired that taste. I find it really difficult to resist a nice fluffy, moist coconut macaroon - chocolate-dipped or not. I'm not sure where my love of coconut macaroons stems from because I can't ever remember eating them when I was younger and I'm not sure what possessed me to try them as I got older, but I am sure glad that I did. I know that some recipes use sweetened condensed milk, but I really wanted to stick to the traditional macaroons before branching out and using condensed milk (although I bet that macaroons made with condensed milk instead of egg whites are fabulously rich).
These macaroons have a really nice almond flavor to them. If you don't like almonds, or marzipan, I would recommend using all vanilla extract and leaving out the almond extract, or just cutting down on the amount of almond extract.
Recipe after the jump!
