Best 4 Coconut Macaroons Passover Recipes
## Coconut Macaroons: A Passover Treat for All
Coconut macaroons are a classic Passover dessert, enjoyed by people of all ages. These delightful cookies are made with a combination of shredded coconut, sugar, egg whites, and vanilla extract. The result is a chewy, flavorful cookie with a delicate coconut flavor. In this article, we will explore three different recipes for coconut macaroons, each with its own unique twist. The first recipe is a classic coconut macaroon recipe, made with simple ingredients and a straightforward method. The second recipe adds a touch of chocolate to the macaroons, creating a rich and decadent treat. Finally, the third recipe incorporates dried fruit and nuts into the macaroons, resulting in a chewy and flavorful cookie with a variety of textures. Whether you are a seasoned baker or a novice in the kitchen, these coconut macaroon recipes are sure to impress your family and friends.
PASSOVER COCONUT, ALMOND, ORANGE, CHOCOLATE MACAROONS
A twist on the traditional macaroon with orange zest dipped in chocolate. Great for passover or any other occasion. I just made these and they are so delicious I had to post the recipe right away. It's my first recipe posted, so let me know what you think.
Provided by totalia
Categories Dessert
Time 50m
Yield 18 macaroons, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F (180°C). Lightly grease 2 baking sheets.
- In a medium bowl, with electric mixer on high, beat egg whites into soft peaks. Gradually add sugar and salt, beating after each addition until peaks are glossy. Fold in vanilla and orange zest. Fold in coconut and nuts.
- With hands, roll heaping tablespoonfuls of mixture into rounds and set on baking sheets. Bake 20 to 25 minutes, or until golden. Cool on racks.
- Place chocolate chips in microwave-safe bowl and microwave at 25 second increments until chocolate chips are shiny.
- Dip bottoms of macaroons in chocolate.
PARISIAN PASSOVER COCONUT MACAROONS
Provided by Faye Levy
Categories Cookies Egg Dessert Bake Passover Coconut Spring Kosher Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes about 60 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F. Grease 2 baking sheets and dust with cake meal, knocking off any excess.
- Make meringue:
- Cook sugar and water in a small heavy saucepan over low heat, stirring, until sugar is dissolved. Boil syrup, without stirring, until it reaches soft-ball stage (or registers 238°F on a candy thermometer).
- While syrup boils, beat whites in standing mixer on low speed until stiff peaks form. Gradually pour hot syrup in a thin stream down side of bowl into whites, beating constantly on high speed. (Be careful not to let syrup touch beaters when pouring, or it will spatter and harden.) Continue to beat until meringue is room temperature.
- Stir in coconut and spoon rounded teaspoons of meringue into mounds about 1 inch apart on baking sheets. Shape mounds into pyramids with wet fingertips.
- Bake macaroons 1 sheet at a time in middle of oven 12 minutes, or until just firm enough to be removed from baking sheet without losing their shape. Carefully transfer to a rack to cool. (Macaroons will harden as they cool.)
PASSOVER BLACK & WHITE COCONUT MACAROONS
Better than the kind in the tin, homemade soft and delicious coconut macaroons, dipped in chocolate. YUM! (These will be gobbled up before the second seder, so make sure you get one at the first seder while you have a chance!) From Joan Nathan. Note: Zaar won't let me specify matzah cake meal, it only recognizes matzo meal. Be sure to use the cake meal variety.
Provided by Susiecat too
Categories Drop Cookies
Time 50m
Yield 24-30 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F Cover 2 baking sheets with parchment paper.
- Mix the coconut, matzoh cake meal, and 1 cup of the sugar together in a bowl.
- Add the eggs and egg white and mix with your fingers until well blended.
- Gently shape about two tablespoons of the dough into a pyramid and set on the baking sheet. Repeat with the remaining dough, leaving about 2 inches between each cookie.
- Bake 25 minutes, cool.
- In a saucepan melt the chocolate with the water and remaining 1/4 cup sugar. Bring to a boil then simmer slowly for a few minutes until the mixture starts to thicken.
- Let the chocolate cool slightly. Holding a macaroon with 2 fingers, dip half the cookie in chocolate so that it is half-black and half-white.
- Dry for a few minutes, tilted over a dish and place on wax paper. Repeat.
COCONUT MACAROONS (PASSOVER)
This is a classic Jewish recipe that's easy and kosher for passover! *TIP: Cookies can be stored in an airtight container for up to 3 days. They can be frozen for up to 1 month.
Provided by Annelise Friedman
Categories Cookies
Time 45m
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 325°. Line 2 large cookie sheets with parchment paper.
- 2. In a large bowl stir together the coconut, egg whites, sugar, vanilla, salt, and almond extract until evenly combined. Drop batter by rounded teaspoons 1 in apart on prepared cookie sheets.
- 3. Rotate cookie sheets between upper and lower oven racks halfway through. Bake 25 minutes or until set, and lightly golden. Cool for 1 minute on cookie sheets. With a wide metal spatula transfer cookies to wire racks to cool completely. Repeat with remaining batter.
Tips:
- Use unsweetened shredded coconut for a healthier and less sweet macaroon. Find it in the baking section of the grocery store.
- If you don't have vanilla extract, you can substitute almond extract or lemon extract.
- Make sure the egg whites are at room temperature before you start baking. This will help them whip up more easily.
- Don't overbeat the egg whites. Overbeaten egg whites will make the macaroons tough.
- Line the baking sheet with parchment paper to prevent the macaroons from sticking.
- Bake the macaroons until they are golden brown on the bottom. This will ensure that they are cooked through.
- Let the macaroons cool completely before storing them. This will help them keep their shape.
Conclusion:
Coconut macaroons are a delicious and easy-to-make Passover treat. They are perfect for any occasion, and they can be enjoyed by people of all ages. With their simple ingredients and quick preparation time, these macaroons are sure to become a favorite in your home.
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