Best Coconut Macaroons Passover Recipes

PASSOVER COCONUT, ALMOND, ORANGE, CHOCOLATE MACAROONS

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.

CHOCOLATE-DIPPED COCONUT MACAROONS (GREAT FOR PASSOVER)

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.

PARISIAN PASSOVER COCONUT MACAROONS

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

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.

COCONUT MACAROONS (PASSOVER)

Steps:

• 1. Preheat the oven to 325°. Line 2 large cookie sheets with parchment paper.
• 2. In a large bowl stir together the coconut, egg whites, sugar, vanilla, salt, and almond extract until evenly combined. Drop batter by rounded teaspoons 1 in apart on prepared cookie sheets.
• 3. Rotate cookie sheets between upper and lower oven racks halfway through. Bake 25 minutes or until set, and lightly golden. Cool for 1 minute on cookie sheets. With a wide metal spatula transfer cookies to wire racks to cool completely. Repeat with remaining batter.