As a child, I eagerly anticipated the arrival of Passover each year. My mother would gather all the essential holiday foods, such as various types of matzo, gefilte fish, horseradish with beets, white grape juice, and my personal favorite, coconut macaroons.
While I enjoyed all the traditional dishes served during the festival, it was the canisters of Manischewitz macaroons that I particularly looked forward to. The temptation of sneaking into these treats was strong, but I had to exercise self-control to resist the urge.
Coconut macaroons are a classic Passover dessert that can be enjoyed year-round by anyone. They are also incredibly simple and quick to make at home, eliminating the need to purchase them from a store.
These macaroons are allergen-friendly, being gluten-free, grain-free, dairy-free, and tree nut-free, making them suitable for almost everyone. Whether you use flaked or shredded coconut, ensure it is sweetened for a better texture.
The key to binding the macaroons is a mixture of egg whites and sugar beaten until glossy, akin to Elmer’s glue. Portion the dough onto a baking sheet using a cookie scoop or shape them with spoons. The denser the macaroons, the less likely they are to crumble.
Allow the macaroons to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack. This will help them firm up as they cool. Here’s the ingredient list for making approximately 24 macaroons:
– 4 large egg whites
– 1/2 cup (100 grams) granulated sugar
– 1 1/2 teaspoons vanilla extract (optional)
– 1/4 teaspoon kosher salt
– 1 (14-ounce) bag sweetened shredded coconut (about 5 1/3 cups)
Preheat the oven to 350°F and line a baking sheet with parchment paper. Beat the egg whites and sugar until glossy, then add vanilla, salt, coconut, and any additional ingredients. Portion the dough onto the baking sheet and bake for 20-22 minutes until golden brown.
Let the macaroons cool before storing them in an airtight container at room temperature for up to 2 days, in the fridge for a week, or in the freezer for up to 2 months. Allow them to come to room temperature before serving if refrigerated or frozen.
For a quick and easy treat, all you need is sweetened coconut, granulated sugar, and egg whites. If you want to take your macaroons to the next level, consider adding a pinch of salt and a splash of vanilla for extra flavor, although these ingredients are optional.
Now, if you’re a chocolate lover (like many of us are), there are a couple of ways to incorporate chocolate into your macaroons. You can either mix in 1/4 cup of mini chocolate chips or 2 tablespoons of cocoa powder into the dough. If you’re feeling a bit more adventurous, try dipping the bottoms of the macaroons in 10 ounces of melted chocolate candy melts after baking. And if you have any leftover chocolate, go ahead and drizzle it over the tops for a beautiful finishing touch.
