I'm amazed at how superior your vanilla is!
- Des, The Grommet
I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Franco-American Macaroons

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Courtesy of Didi Davis: www.dididavisfood.com

These cookies are a combination of the French style macaroon, made with ground almonds, and the American style macaroon, made with coconut. I’ve changed the nut to pecans, which are a dreamy combination with vanilla and coconut. The flavors grow in your mouth and linger pleasingly for a long time. These are small, free form cookies. If you want to make larger macaroons, use larger spoons and increase the cooking time. If you want more uniform macaroons, use a small ice cream scoop. Store these cookies (if there are any left!) in parchment or wax paper-lined tins. And yes, you may make these with almonds.

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Patricia Rain
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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.
Patricia Rain
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