Strolling down Court Street last weekend, I stopped into Marquet Patisserie in search of something sweet, small and delicious to go. From their selection of classic French offerings like croissants, madeleines and quiche, I settled on some decidedly un-French coconut macaroons. While the original macaroon made from almonds originated in 18th-Century France, the coconut “haystack” version may have come from Italian Jews who soon after introduced the cookie to the Ashkenazim, Eastern European Jews. (The word ‘macaroon’ may come from the Italian word maccarone which is Italian for paste). The flourless coconut macaroon, leavened by egg whites to meet Passover’s dietary requirements, has been a favorite culinary addition to Passover, and a classic cookie in general ever since.

Marquet’s coconut macaroon has more of a cake-like consistency than many other macaroons I’ve tried. Rather than a gooey pasty gob akin to the center of a Mounds bar, or the stone-like macaroons that come in cans, this one had an honest coconut flavor and a dense (but not too dry) texture. Its deep golden-brown top and bottom gave the buttery cookie its signature crispy outside, chewy inside consistency. Marquet’s macaroons were such an unusually bright yellow color, (presumably from the rich egg yolks) that I actually had to ask what they were. Glad I did.

Marquet Patisserie
221 Court Street

Originally published on Until Monday: Brooklyn