Masala macaroons from 108 Asian Cookies: Not-Too-Sweet Treats from a Third-Culture Kitchen (page 204) by Kat Lieu

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Notes about this recipe

  • hibeez on April 07, 2026

    These were easy to make, and held well in the fridge. Used a little more than level #40 scoop and compacted them a bit so they weren't falling apart. When dipping in chocolate, I put them back on their baking silpat; they stuck a bit but once they were really cool I was able to lever them off. These were a big hit with the bike shop folks; two asked for the recipe! Being GF was a bonus. I agree with amping up the spices. Didn't have an overpowering banana taste.

  • anothersarah on April 07, 2026

    The spices didn't come through but the banana sure did. I would recommend using a small, not too ripe banana and maybe doubling up the spices. Friends and family liked them (one dubbed them "banana bread macaroons") but I was a bit disappointed in the flavor. Texture was spot on.

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