You may know of Harrods as one of the world’s largest and most famous department stores. With over 1 million square feet of retail space, 7 floors, and more than 300 departments, it certainly lives up to its motto, “Omnia Omnibus Ubique – All Things for All People, Everywhere”. But did you know that it began as a small grocery shop?
Established in 1849 by Charles Henry Harrod, the store began in a single room with two employees, selling predominantly tea and groceries. It expanded steadily at the hand of Charles Digby Harrod, the founder’s son, increasing in size and offerings. By 1880, one hundred staff members were employed selling groceries, medicine, perfume, stationery, and china.
Reopening after a fire, the building’s exterior began to match its fine offerings, incorporating terracotta tiles and a Baroque-style dome.
Harrods’ storied history is ever-present. For example, though construction began on the Meat Hall in 1902, the same decorative tile and embellishments remain to this day.
Through the years the food halls continued to be a central part of Harrods, and by 1982 they numbered seven.
Offering everything from fish
to specialty grocery items
and handmade confections,
Harrods is a food lover’s dream.
When I stopped by two weeks ago, they were busy preparing for Easter.
The abundance of hot cross buns,
and displays of chocolate eggs
certainly increased my excitement for the holiday!
Harrods happens to be the first department store in the world to create its own couverture chocolate and shows its culinary prowess with remarkable chocolate creations.
I had a feeling this exclusive, handcrafted Belgian chocolate egg, measuring one meter in height and costing 1,149 GBP (or $1,922!)
wasn’t going to travel well, so I left it in Knightsbridge and took home some Easter inspiration instead. These Easter Coconut Macaroons are perfect for nestling your favorite chocolate eggs or bunnies!
This recipe is attributed to Elana’s Pantry. Ingredients and instructions have been updated to incorporate chocolate and Easter treats.
- 6 egg whites
- 1/4 teaspoon salt
- 1/2 cup honey
- 1 tablespoon vanilla extract
- 3 cups shredded coconut
- 4 ounces dark chocolate
- 1/2 teaspoon coconut oil
- Cadbury Mini Eggs, optional
For the Macaroon:
- Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside.
- In the bowl of a stand mixer, whisk egg whites and salt until stiff.
- Fold in honey, vanilla, and coconut.
- Drop a tablespoon of batter onto prepared baking sheets. Depress the center of each macaroon to make a nest shape.
- Bake 12-15 minutes or until lightly browned.
- Remove to wire racks to cool completely.
For the Chocolate:
- In a small bowl, melt chocolate and coconut oil.
- Stir thoroughly and allow to cool to room temperature.
Putting It Together:
- Invert macaroons and spread a thin layer of chocolate along the bottom. Refrigerate 15 minutes or until chocolate hardens.
- Turn macaroons right side up and, using a fork, drizzle chocolate over top. Refrigerate 15 minutes or until chocolate hardens.
- Garnish with Cadbury Mini Eggs or Easter treat of choice.
DISTANCE TRAVELED FROM PHILADELPHIA TO LONDON: 3, 580