Monday, March 29, 2010

Passover Coconut Macaroons

This was a new recipe for me, and I think I like them better than my "usual." The macaroons are denser, chewier, and have a candy-like texture. They are also very, very sticky-so watch your fillings on these.

From A Taste of Tradition, Ruth Sirkis 1972

You Will Need:

3 egg whites at room temperature for am hour
2 1/2 cups flaked coconut
1 cup caster sugar
1 tablespoon lemon juice
I added melted chocolate for extra calories because I clearly need them.

Preheat oven to 3oo degrees F. Grease a baking sheet, or use silpats, parchment, etc. when the book was published in the early 70's she advised greasing waxed paper and baking on it. I guess it didn't kill anyone, so eh-do as you like.

beat the whites until they hold peaks. Add the sugar 2 tablespoons at a time, then beat two minutes after until all sugar is added. Gradually add lemon juice and beat five minutes longer. Fold in coconut. Form in mounds on baking sheet and bake 20 minutes. Turn off oven, pop open the door and let them sit another 20 minutes or longer until mostly dry. Cool on racks. Decorate with melted chocolate if you like.


Ruth Daniels said...

I make many things for Passover, but macaroons are usually the after thought, and come in a can. Yours look awesome.

Goody said...

You make fantastic stuff! I know, I read your blog ;)

I always liked the ones in a can, but we can't get them here.