When Macaron Parlour opened their Upper West Side store last month, they added a number of new menu items including at least two huge winners. The first, the Kitchen Sink Cookie ($2) combines coconut, oatmeal, cranberries, bananas, chocolate chips and Oreos. It's incidentally vegan, but despite the absence of butter and eggs, it's moist and chewy with an impressive range of textures.
Also worth noting is the Chocolate Cake with Salted Caramel Buttercream ($5 slice). Soft, rich, chocolate cake is surrounded on all sides by copious amounts of salted caramel buttercream frosting. And let me be clear: they don't skimp on the buttercream! All their macaron experience goes to good work here: a frosting that melts on your tongue, leaving the caramel and sea salt to linger.
A third item is not new, but it has a new, longer name that I suspect is designed to be easier for non-francophiles to deal with. In what might be a page from the Dominique Ansel Bakery Marketing Playbook (Ansel cleverly renamed his Kouign Amann pastry the "DKA" so intimidated customers wouldn't have to worry about pronouncing the complicated French name), Macaron Parlour renamed their Chocolate Fleur De Sel cookie the "The Chocolatey, Chocolate Chip Fleur de Sel Cookie" ($2).
The cookie is an exceedingly rich chocolate creation that features a large percentage of dark chocolate and a touch of sea salt. A cookie for serious chocolate fans.
About the author: Native New Yorker Niko Triantafillou is the founder of DessertBuzz.com his photographs of desserts and pastry chefs have appeared in the Wall Street Journal, Washington Post and Dessert Professional Magazine. He is an unabashed foodie nerdling. Follow him on Twitter at @DessertBuzz.