Passover Macaroons Recipes

PARISIAN PASSOVER COCONUT MACAROONS

Parisian Passover Coconut Macaroons image

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

Ingredients

Matzo cake meal for dusting
1 1/4 cups sugar
3/4 cup water
3 large egg whites at room temperature
3 cups finely grated unsweetened (desiccated) coconut (8 oz)
Special Equipment
a standing electric mixer, a candy thermometer

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.)

CHEWY MACAROONS

Chewy Macaroons image

These coconut cookies are lightly crisp on the outside and chewy on the inside. "Sometimes I make them a bit larger so I can top them with a scoop of ice cream and some strawberry sauce," jots Herbert Borland from Des Moines, Washington.

Provided by Taste of Home

Categories Desserts

Time 40m

Yield about 2 dozen.

Number Of Ingredients 5

Ingredients

2 egg whites
1/2 teaspoon vanilla extract
Pinch salt
6 tablespoons sugar
1 cup sweetened shredded coconut

Steps:

In a small bowl, beat egg whites, vanilla and salt on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at time, beating until stiff peaks form. Fold in coconut. , Drop by tablespoonfuls 2 in. apart onto well-greased baking sheets. Bake at 300° for 25 minutes or just until golden brown. Immediately remove to wire racks.

Nutrition Facts : Calories 33 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 21mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.

PASSOVER ALMOND MACAROONS

Passover Almond Macaroons image

Categories Cookies Bake Passover Almond

Yield about 7 dozen

Number Of Ingredients 4

Ingredients

4 large egg whites
1 1/4 cups sugar
2 cups ground almonds or almond flour
1/4 teaspoon almond extract

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.

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