I have always been a fan of macaroons; almond, hazelnut, pistachio, and especially coconut. Through the years, I have made lots of versions of this classic Passover cookie, but none as good as the one’s I found on The Michaels Restaurant Blog.
Last year, I made over 400 macaroons for the Passover Seder at our Temple. Although I enjoyed making them, I didn’t want to look at another macaroon for some time. This past week our temple hosted a journey through Egypt, ending with a Seder (for the kids only). Obviously, I was asked to bring the macaroons.
This recipe for macaroons is simply one of the best. And each and every time I bring these to someones house, I am reminded of how good they are by how well they are received.
adapted from here
yield: 30 macaroons
4 1/2 cups (8 1/2 ounces) shredded unsweetened coconut
1 1/2 cups sugar
Pinch of sea salt
1 1/2 tablespoons unsalted butter
2 tablespoons honey
1 1/2 tablespoons apricot jelly or jam (without any fruit pieces)
4 large (1/2 cup) egg whites
• combine the coconut, sugar, and sea salt in a mixing bowl. set aside.
• place the butter in a small saucepan over low heat until just melted. immediately remove from the heat and stir in the honey and jelly(to avoid clumps of fruit, pulse a few times in a mini chopper). let rest for 1 minute.
• mix the egg whites into the coconut mixture. followed by the butter mixture. stir until completely blended.
• refridgerate mixture for a least an hour.
• line a cookie sheet with a silicone baking sheet. set aside.
• using a 2 tablespoon ice cream scooper, form mounds on prepared silpat pad. shape into mountains or cones. fit as many cookies on this sheet as you can.
• place in the freezer for 30 minutes to an hour.
• preheat the oven to 350°F.
• prepare an additional baking sheet with a silicone mat. place cold(not frozen) shaped macaroons on the 2nd baking sheet, spacing about 2″ apart.
• put baking sheet in preheated oven and bake for 16-18 minutes, rotating half way through, back to front. they are ready when the cookies start to turn golden brown.
• place cookie sheet on a wire rack to cool completely. remove from the silpat mat when completely cooled. store in an airtight container.
* if you are wanting a chocolate version, add some mini chocolate chips to the sugar, coconut mixture. I have also been known to dip the tips in melted bittersweet chocolate.
More Passover Inspired Desserts:
Chocolate Dipped Toasted Coconut Macaroons – Joy the Baker
Cranberry + Almond Coconut Macaroons – Sophisticated Gourment
Coconut Macaroon Cookies – Bakers Royale
Raw Coconut Macaroons – Veggie Wedgie
Vanilla Panna Cotta with Coconut Macaroons – Fisher Paykel-Our Kitchen