Tuesday, March 13, 2018

Passover Coconut Macaroons


4 large egg whites, room temperature
1.25 cups sugar
1 tsp salt
1 tbsp honey
2.5 cups shredded coconut
½ cup whole blanched almonds or ¼ cup almond flour
1 tsp vanilla extract
4 oz (about ⅔ cup) chopped semi-sweet chocolate (optional)

  • combine 1/4 cup almond flour with the egg whites, granulated sugar, salt, honey, coconut, and vanilla extract in a medium-sized saucepan with a heavy bottom.
  • in saucepan over medium-low heat, stir until the egg whites moisten everything, the sugar melts
  • Cook the macaroon mixture, stirring constantly so it doesn’t scorch on the bottom of the pan. As the egg whites heat, it will look creamy and almost foamy. We want to gently cook the whites and cook off some of the liquid, so slowly heat and stir the macaroons for about 5-7 minutes.
  • As the macaroons cook, they’ll go from loose and creamy to a texture that’s more sticky and gluey. The whole mixture will start to hold together in more of a clump. It shouldn’t reach a point where it gets dry, pasty, or crumbly.
  • Scrape dough into bowl, cover with plastic wrap, let cool for several hours on counter (or refrigerate to speed up)
  • Use cookie scoop to form 15-20 cookies
  • Bake at 325 on parchment paper for a little over 15 minutes (rotating halfway through)
  • Let cookies cool, dip in melted chocolate and then drizzle to decorate, briefly refrigerate to set

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