This was one of three desserts for our New Year’s dinner 2007. For the full menu, see this post.
Not exactly Cuban, but a big hit. . .and anyway, coconuts are tropical, right?
The original coconut macaroon (”Rochers à la Noix de Coco”) recipe came from the wonderful food blog Chocolate & Zucchini. I followed the directions exactly, but I was short on coconut, so I put raw almonds through my spice/coffee grinder until they became a coarse meal and substituted them for the missing coconut (a 1 to 2 coconut to almond blend). They came out delicious, although perhaps due to the heavier nature of the almonds, I ended up with only about 24 macaroons, instead of the indicated 32.
