Passover Black White Coconut Macaroons Recipes

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

Ingredients

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.

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.)

PASSOVER COCONUT, ALMOND, ORANGE, CHOCOLATE MACAROONS

Passover Coconut, Almond, Orange, Chocolate Macaroons image

A twist on the traditional macaroon with orange zest dipped in chocolate. Great for passover or any other occasion. I just made these and they are so delicious I had to post the recipe right away. It's my first recipe posted, so let me know what you think.

Provided by totalia

Categories Dessert

Time 50m

Yield 18 macaroons, 6 serving(s)

Number Of Ingredients 8

Ingredients

3 egg whites
1 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
2 1/2 cups desiccated coconut
1 cup slivered almonds or 1 cup finely chopped almonds
1 orange, zest of
1 cup chocolate chips

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.

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