Mourad's Moroccan Macaroon Mix
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You’ll find signature versions of these macaroons in bakeries all over Morocco. Crisp on the outside and chewy on the inside, the light, delicate coconut cookies are a cross between French and American macaroons. To help you re-create these treats, Moroccan-born chef Mourad Lahlou, owner of San Francisco’s award-winning Aziza restaurant, based the recipe for our mix on the nostalgic flavors of his childhood. The exclusive mix combines sweet, tender coconut with Madagascar Bourbon vanilla and a hint of lemon—all you need to add are whipped egg whites and a pinch of salt. Serve the fresh-baked cookies with aromatic mint tea and fresh fruit.
- 18.3 oz. (makes 24 macaroons).
- Made in USA.
- A Williams-Sonoma Exclusive.
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- Macaroon Mix Packet: desiccated coconut flakes, confectioners’ sugar, nonaluminum baking powder (sodium acid pyrophosphate, bicarbonate soda, cornstarch, monocalcium phosphate), dried lemon zest, madagascar bourbon vanilla, sea salt, citric acid.
- Sugar Packet: confectioners’ sugar.
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