Target Passover 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 MACAROONS



Passover Macaroons image

Use matzo meal instead of flour in these moist, nutty Passover Macaroons. Ready in just 30 minutes, these Passover macaroons are a quick and easy addition to your holiday menu. Your family is sure to love this sweet dessert!

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 7

1-1/3 cups BAKER'S ANGEL FLAKE Coconut
1/3 cup sugar
3 Tbsp. matzo meal
1/8 tsp. salt
2 egg whites
1/2 tsp. almond extract
18 PLANTERS Almonds

Steps:

  • Heat oven to 325°F.
  • Mix first 4 ingredients in large bowl. Stir in egg whites and almond extract until well blended.
  • Drop teaspoonfuls of dough, 2 inches apart, onto lightly greased baking sheets. Press almond into center of each cookie.
  • Bake 20 min. or until edges are golden brown. Immediately remove from baking sheets. Cool on wire racks.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

PASSOVER ALMOND MACAROONS



Passover Almond Macaroons image

Make and share this Passover Almond Macaroons recipe from Food.com.

Provided by Mirj2338

Categories     Dessert

Time 1h10m

Yield 50 macaroons

Number Of Ingredients 3

4 egg yolks
1 cup sugar (250 milliliter)
2 cups ground almonds (500 milliliter)

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.

TARGET PASSOVER MACAROONS



Target Passover Macaroons image

I got the original recipe from a Target Shopping Guide magazine many years ago. They are very easy and look great.

Provided by baezus

Categories     Dessert

Time 30m

Yield 48 cookies

Number Of Ingredients 6

4 egg whites
1/2 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
12 ounces coconut
6 ounces chocolate chips

Steps:

  • Preaheat oven to 325 degrees. Line a cookie sheet with parchment paper.
  • In a bowl, combine egg whites, sugar, vanilla and almond extracts. Lightly beat with a fork until the sugar has dissolved. Stir in the coconut.
  • Drop mixture by level rounded bottom tablespoon onto cookie sheet. Bake in center of oven until golden (approximately 20 - 25 minutes). Cool slightly, then remove by gently peeling away the parchment paper.
  • Melt chocolate. Dip one side of each cookie in the melted chocolate. Return to parchment paper and allow to dry.

Nutrition Facts : Calories 73.6, Fat 5.6, SaturatedFat 4.7, Sodium 7.6, Carbohydrate 6, Fiber 1.4, Sugar 4.6, Protein 0.9

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