One Great Dish: The Macaroon

Find it at Salty Tart, Minneapolis and St. Paul
An illustration of the macaroons from Salty Tart.
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.

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