Passover just isn’t Passover without macaroons! Since flour is forbidden during Passover, macaroons are the perfect sweet, with coconut and almond being the traditional favorites. Macaroons should be crispy on the outside and soft on the inside.
Passover Coconut MacaroonsBy Ellen Gutman Chenaux
- 2 eggs
- ½ cup sugar
- 4 cups shredded, sweetened coconut flakes
- 2 teaspoons fresh lemon juice
- 1 ½ teaspoons kosher salt
Preheat the oven to 350F. Prepare a large cookie sheet with parchment paper.
Combine 2 cups of the coconut with 1 teaspoon sugar and ½ teaspoon salt. Spread the mixture on the cookie sheet in a thin layer. Bake until golden, about 5 minutes. Watch the baking carefully to prevent burning. Remove from the oven and set aside.
Beat the eggs in a medium bowl for 3-4 minutes, until the eggs are pale and frothy and have increased in volume.
Slowly beat in the sugar, lemon juice, and salt. Fold in the coconut, both the toasted and the raw.
Put your bowl in the freezer for 30 minutes so the macaroons will better hold their shape.
Prepare two cookie sheets with parchment paper or silpat baking sheets. Spray the parchment paper or silpats with cooking spray.
Use a 1 tablespoon ice cream scoop to form mounds. They don’t spread so you can put them fairly close on the cookie sheets.
Bake at 350F for 14 minutes. Makes 2 dozen cookies.
The macaroons will keep for a week in an airtight container.
Please note that macaroons are not macarons, the totally delicious French meringue cookies.