Quick and Easy, Coconut Macaroons

A favorite tradition of mine during Passover is coconut macaroons. This are not the fiddly Parisian almond treats but instead this mountain of coconut. The tradition is one that my grandfather started, well, at least to the best of my recollection. When he started attending our family Seder he would always come with a can of Manischewitz macaroons. 

I firmly believe that every holiday needs it’s own cookie, pastry, or sweet treat. One that you only get on or durning that holiday and for Passover it’s the Coconut macaroon. The ones my grandfather brought were dense and dry. Making these yourself they become something light and chewy.

It wasn’t until a couple years ago that I discovered just how easy these were to make. Thanks to The Macaroon Bible these treats are something I can make myself and keep as part of my Passover traditions.

I have modified the recipe from the original. This is one of the joys of converting all your recipes to metric. Once converted to change the recipe it’s just a matter of simple math. The issue with the original recipe was that it called for 10 ½ ounces of condensed milk. My issue was that it’s ALWAYS sold in 14 ounce cans. I am not about to put 3 ½ ounces in my fridge for a year and throwing it away drives me crazy. Since the rest of the ingredients are easy to use only what you need I altered the recipe to use the entire can of condensed milk.

Ingredients:

  • 14 ounces Sweetened Condensed Milk, 1 can
  • 18 ½ ounces Sweetened Shredded Coconut
  • 1 ½ teaspoon Vanilla
  • 3 Egg Whites
  • ¼  teaspoon Kosher Salt
  • 10 ounces Chocolate, roughly chopped and melted

Directions:

Preheat the oven to 350ºF.

In a large bowl add together the condensed milk, coconut, and vanilla. With a rubber spatula mix together well. Set aside.

In the bowl of a stand mixer fitted with the whisk attachment add the egg whites and salt. Whip to stiff peaks.

Fold the whites into the coconut. Using a cookie scoop portion* out the mixture onto a cookie sheet either lined with a silpat or parchment.

With the rack in the middle position of the oven bake one tray at a time for 20-25 minutes. At 20 minutes start checking for even coloring, pulling them before they get too dark.

Let cool for 5 minutes on the cookie sheet then remove and finish cooling on a wire rack. (They might stick so be gentle when removing the macaroon. I am still working on a way to successfully remove them from my silpats without them sticking. The next thing I am going to try is once they are cool placing them in the freezer for a short period of time on the silpat and seeing gif that makes them easier to remove. Then before dipping them in chocolate letting them come back to room temperature.)

*This mixture can be VERY sticky. If you find that to be the case keep a bowl of water with you while you are shaping them. dip your fingers in the water and work the stray pieces of coconut into the balled shape. If you do not have a cookie scoop you can use a spoon it  just might get a little messy.

FOR DIPPING:

Break up your chosen chocolate into a bowl and melt in your preferred method. I like to do mine in the microwave but if you prefer you can do it in a double boiler.

Dip in whatever chosen direction you would like. I do half from the top and half from the bottom. Let sit on wax paper until chocolate is fully set and hard. Macaroons will keep at room temperature for a few days otherwise store in a air tight container in the fridge or freeze them. If you are freezing them just let them come back to room temperature before enjoying.

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