Passover Coconut Almond Orange Chocolate Macaroons Recipes

Steps:

• Beat egg yolks well.
• Add sugar, and beat until mixture is lemon colored.
• Add the ground almonds and mix thoroughly.
• Chill for one hour in the refrigerator.
• Preheat oven to 350 F (180 C).
• Take small pieces of the mixture and shape into small balls.
• (I used a melon baller, for a 5/8-3/4" diameter cookie).
• Place the macaroons on a greased baking sheet, 1 inch apart.
• Top with half an almond.
• Bake in the oven for 10 minutes.
• Notes: These cookies spread.
• I have made up to a triple batch with good results.
• Be careful if using a food processor to powder the almonds.
• They seem to turn the nuts into almond butter, rather than a flour-like consistency.

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with a nonstick baking mat or parchment. Whisk together sugar and egg white in a large bowl. Stir in the remaining ingredients.
• Form dough into eight 2-tablespoon mounds, and drop each onto sheet, 2 inches apart. Bake macaroons until golden-brown on bottoms and edges, about 15 minutes. Let cool on sheets for 5 minutes. Transfer to wire racks, and let cool.

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.

Steps:

• Preheat the oven to 300 degrees, and line a baking sheet with parchment paper.
• Whip the egg whites to almost-stiff peaks in the bowl of an electric mixer. In another bowl, stir together the sugar, ground almonds, and almond extract. Fold the sugar-and-almond mixture gently into the egg whites in three batches.
• Drop teaspoons of the batter onto the baking sheet, and bake for about 15 minutes, or until just dry.