The quintessential Passover dessert, classic coconut macaroons, so much better than the store bought varieties and easy to make.
Coconut Macaroons
Servings
24 Servings
Ingredients
- 14 ounces flaked coconut
- 2/3 cup of sugar a scant cup
- 1/2 cup almond meal
- 1/4 teaspoon salt
- 4 egg whites
- 2 teaspoons vanilla extract
- 8 ounces of semisweet chocolate melted with 1 tablespoon oil
- 3 tablespoons strong coffee 1 to 1½ teaspoons espresso powder in 3 tablespoons boiling water
Instructions
- Preheat oven to 325°F. Set the oven rack on the third level from the bottom. Line a baking sheet with parchment paper. Mix the coconut, sugar, almond meal, and salt.
- In another bowl mix egg whites and vanilla. Stir coconut mixture into egg white mixture.
- Divide the mixture into 24 to 29 equal mounds, using two spoons. With wet hands, shape the mounds into pyramids. Bake 21 to 23 minutes until lightly tinged with brown.
- Slip the parchment paper onto a wire rack and allow to cool. When cool, remove from paper and store in plastic bags until ready to use, or dip in chocolate. Melt chocolate bar over hot water with oil. Beat in coffee to thin a bit.
- Note: Chocolate looks weird when you add coffee, but just keep beating and it comes back! Dip the bottom of the macaroons in the glaze and put on clean parchment paper to set. Refrigerate to harden chocolate, but serve at room temperature.
- Contributed by The Center for Kosher Culinary Arts featuring Lynn Kutner
Just came across these… Can anyone comment about having to whip up the eggwhites…or not?
Oh, mini chocolate chips, can’t wait to try this recipe with that addition!
great recipe! i add mini chocolate chips to these and they turned out great
when the recipe says to mix the egg whites is it implying to mix them until they are stiff?
macaroons look delish
macaroons look great
Oh, my fave of all time cookies…. Can’t wait to try this recipe! Nomity Nom!