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.)
COCONUT MACAROONS
If you are a coconut lover, you'll want to make these moist, chewy macaroons all the time. Crisp on the outside and pillowy within, they take only a few minutes to put together and keep extremely well. Their perfect texture comes from fluffy sweetened coconut for softness and crunchier unsweetened coconut for more chewiness. Coconut flour, ubiquitous now because of gluten-free baking, is very absorbent and works beautifully to absorb the extra liquid that would otherwise run out of the macaroon, but matzo cake meal can be used during Passover and all-purpose flour any other time of year. Just double check that whatever you use is kosher for Passover.
Provided by Susan Spungen
Categories cookies and bars, dessert
Time 40m
Yield About 18 macaroons
Number Of Ingredients 10
Steps:
- Position racks in the top and bottom of the oven and heat oven to 325 degrees. Line two baking sheets with parchment paper.
- In a medium bowl, whisk egg whites, salt and sugar until creamy, thick and white. Whisk in 1 tablespoon of the oil and the vanilla.
- Fold in the flaked and shredded coconut and the flour, mixing well so the coconut is evenly moistened. At this point, the macaroons can be baked, but you can also refrigerate the mixture in an airtight container for up to 2 days.
- Use a small 1-ounce cookie scoop to portion the coconut mixture (about 2 tablespoons per macaroon) and squeeze together in a ball. Space a few inches apart on the prepared sheets and rough up the texture a little with your fingers.
- Bake, switching the pans from back to front and top to bottom, until golden on the bottom and toasty all over, 16 to 21 minutes. Let cool on baking sheets for a few minutes, then transfer the macaroons to a cooling rack close together. Set the rack over one of the baking sheets (keep the parchment on) to catch chocolate drips during drizzling. Cool the macaroons completely.
- Melt the chocolate with the remaining 1/2 teaspoon oil in a small saucepan over low heat and stir well. Drizzle the macaroons with the chocolate. Let the chocolate set a little in a cool place or in the refrigerator before topping with flaky salt. The macaroons can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 1 month.
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