Parisian Passover Coconut Macaroons Recipes

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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

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.)

PASSOVER BLACK & WHITE COCONUT MACAROONS



Passover Black & White Coconut Macaroons image

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

3 1/2 cups unsweetenened shredded coconut (do not use sweetened!)
1/4 cup matzo meal (cake meal, not regular matzo meal)
1 1/4 cups sugar
2 large eggs
1 egg white
4 ounces bittersweet chocolate
1/4 cup water

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.

CHOCOLATE-DIPPED COCONUT MACAROONS (GREAT FOR PASSOVER)



Chocolate-Dipped Coconut Macaroons (Great for Passover) image

They're sticky-moist on the inside, and coated with rich dark chocolate. Without flour or leavening, they're a sweet finish to the Passover seder. Recipe courtesy of King Arthur Flour.

Provided by dojemi

Categories     Dessert

Time 20m

Yield 33 cookies

Number Of Ingredients 8

5 cups shredded unsweetened coconut (be generous)
1 1/2 cups coconut cream (such as Coco Lopez)
1/4 teaspoon salt
1/2 teaspoon coconut, flavor (optional)
1/3 cup coconut milk powder (optional)
1 1/2 cups semi-sweet chocolate chips
2 1/2 tablespoons butter (or margarine)
2 tablespoons light corn syrup (or honey)

Steps:

  • Preheat the oven to 350°F Lightly grease a baking sheet, or line with parchment.
  • In a medium bowl, mix together the coconut, coconut cream, salt, and coconut flavor, stirring till thoroughly combined.
  • Add the coconut milk powder, stirring to combine.
  • Drop the sticky mixture in ping pong-sized balls (about 1 1/2") onto the prepared baking sheets. It helps to use a tablespoon cookie scoop or small ice cream scoop here.
  • For best results, pack the coconut mixture into the scoop; each ball should weigh about 1 ounce.
  • You can space the balls fairly close together on the baking sheet; they only need about 3/4" to 1" between them.
  • Bake the macaroons for about 10 minutes; they won't brown. You may see the merest hint of brown on top.
  • Remove from the oven, and cool completely on the baking sheet.
  • To make the coating, heat the chocolate chips, butter, and corn syrup until the chips are very soft. A microwave oven works well, as does a saucepan set over very low heat.
  • Dip half of each cooled macaroon into the chocolate.
  • Set the macaroons back on the baking sheet, and allow the chocolate to set completely before serving.
  • To store, place in one layer in a closed container.
  • They'll keep for 2 or 3 days, but will gradually become less moist as they sit.

Nutrition Facts : Calories 300.7, Fat 27.7, SaturatedFat 23.7, Cholesterol 2.3, Sodium 44.9, Carbohydrate 15.1, Fiber 6.3, Sugar 7.9, Protein 3.1

COCONUT MACAROONS



Coconut Macaroons image

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

3 large egg whites
1/4 teaspoon kosher salt
3/4 cup/151 grams granulated sugar
1 tablespoon plus 1/2 teaspoon melted virgin coconut oil or neutral oil, like safflower or grapeseed
1/2 teaspoon pure vanilla extract or seeds from 1/2 vanilla bean (see Tips)
1 1/2 cups/128 grams sweetened flaked coconut (see Tips)
1 1/2 cups/128 grams shredded unsweetened coconut
2 tablespoons coconut flour, matzo cake meal or all-purpose flour (see Tips)
4 ounces/113.5 grams bittersweet chocolate, chopped
Flaky salt, for sprinkling (optional)

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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