Ben Torres/Special Contributor These coconut macaroons, which do not have flour or leavening ingredients, are a popular treat for Passover.
How to make perfect coconut macaroons
Toasted and crispy on the outside and chewy on the inside, a traditional coconut macaroon is one of the most classic cookies.
Created in Italy, the first macaroon was made with almond paste and was known as an amaretti cookie. When coconut became popular in the late 1800s, it began to replace crushed almonds in the cookie. This version has become very popular in Jewish communities and is a special treat during Passover because it lacks flour and leavening ingredients.
The French version — macaron with one O — is made with almond flour and egg whites, and two cookies are sandwiched around a sweet filling.
Coconut macaroons are made with a short list of ingredients and don’t take long to make, but the most important part is the two-step cooking process. The first step is cooking the egg whites, granulated sugar, salt and honey in a small saucepan until warm to the touch.
Then add in the coconut and almond flour. Starting with this step will create a perfectly gooey center and a toasted exterior once the cookie is baked. If you want to take these bite-size mounds to another level, dip the bottom of each cookie into melted chocolate.
Using almond flour makes these cookies gluten-free. If almond flour is not an ingredient you have in your pantry, you can substitute regular all purpose flour, and you will produce a cookie just as delicious!
Kristen Massad
PASSOVER COCONUT MACAROONS
2 1 ⁄2 cups shredded coconut
1 ⁄4 cup almond flour
1 ⁄2 teaspoon vanilla extract
8 egg whites
1 1 ⁄4 cups granulated sugar
1 ⁄4 teaspoon salt
1 tablespoon honey
1 cup dark chocolate chips
1 teaspoon coconut oil
In a medium bowl, combine the coconut, almond flour and vanilla extract; set aside.
In large saucepan, warm egg whites, sugar, salt and honey and stir until warm to the touch.
Stir in the coconut mixture and continue cooking over medium heat until slightly dry and bottom of pan begins to sizzle.
Pour the coconut macaroon batter into bowl and allow the batter to cool completely before refrigerating. Refrigerate for 1-2 hours or overnight.
While the batter is cooling or before you are ready to bake the macaroons, heat the oven to 350 F and prepare a baking sheet with parchment paper.
Scoop into 1 1 ⁄ 2-inch balls and place on the prepared baking sheet.
Bake for 18-20 minutes or until the top of the cookies start to get a few flecks of a golden color.
Allow the cookies to cool completely before dipping them in chocolate.
In a small microwave-safe bowl, combine the chocolate and coconut oil.
Microwave on high in 30-second increments, stirring in between until fully melted and smooth.
Remove the bowl from the microwave and dip the bottom of each coconut macaroon in the chocolate.
Place the macaroons on the parchment-lined baking sheet and allow them to cool completely or refrigerate to allow the chocolate to harden.
Serve or store in an airtight container.
Makes 24 cookies.
Created in Italy, the first macaroon was made with almond paste and was known as an amaretti cookie. When coconut became popular in the late 1800s, it began to replace crushed almonds in the cookie. This version has become very popular in Jewish communities and is a special treat during Passover because it lacks flour and leavening ingredients.
The French version — macaron with one O — is made with almond flour and egg whites, and two cookies are sandwiched around a sweet filling.
Coconut macaroons are made with a short list of ingredients and don’t take long to make, but the most important part is the two-step cooking process. The first step is cooking the egg whites, granulated sugar, salt and honey in a small saucepan until warm to the touch.
Then add in the coconut and almond flour. Starting with this step will create a perfectly gooey center and a toasted exterior once the cookie is baked. If you want to take these bite-size mounds to another level, dip the bottom of each cookie into melted chocolate.
Using almond flour makes these cookies gluten-free. If almond flour is not an ingredient you have in your pantry, you can substitute regular all purpose flour, and you will produce a cookie just as delicious!
Kristen Massad
PASSOVER COCONUT MACAROONS
2 1 ⁄2 cups shredded coconut
1 ⁄4 cup almond flour
1 ⁄2 teaspoon vanilla extract
8 egg whites
1 1 ⁄4 cups granulated sugar
1 ⁄4 teaspoon salt
1 tablespoon honey
1 cup dark chocolate chips
1 teaspoon coconut oil
In a medium bowl, combine the coconut, almond flour and vanilla extract; set aside.
In large saucepan, warm egg whites, sugar, salt and honey and stir until warm to the touch.
Stir in the coconut mixture and continue cooking over medium heat until slightly dry and bottom of pan begins to sizzle.
Pour the coconut macaroon batter into bowl and allow the batter to cool completely before refrigerating. Refrigerate for 1-2 hours or overnight.
While the batter is cooling or before you are ready to bake the macaroons, heat the oven to 350 F and prepare a baking sheet with parchment paper.
Scoop into 1 1 ⁄ 2-inch balls and place on the prepared baking sheet.
Bake for 18-20 minutes or until the top of the cookies start to get a few flecks of a golden color.
Allow the cookies to cool completely before dipping them in chocolate.
In a small microwave-safe bowl, combine the chocolate and coconut oil.
Microwave on high in 30-second increments, stirring in between until fully melted and smooth.
Remove the bowl from the microwave and dip the bottom of each coconut macaroon in the chocolate.
Place the macaroons on the parchment-lined baking sheet and allow them to cool completely or refrigerate to allow the chocolate to harden.
Serve or store in an airtight container.
Makes 24 cookies.