One Great Dish: The Macaroon
Find it at Salty Tart, Minneapolis and St. Paul
illustration by Michael Hoeweler
There’s a reason their nickname is “crack-a-roons”: Chef Michelle Gayer’s coconut macaroons are incredibly addictive. Made with real coconut flakes, the dough is chilled and then baked, creating a golden, crunchy outside and a dense, chewy inside. After 10 years hand-rolling macaroons for less than $2 each inside Midtown Global Market, she’s now in St. Paul and at the Minnesota State Fair, where she sold 18,000 macaroons last year. Just try to eat only one.