Home made Macaroons for Passover! An easy recipe with two varieties and two shapes.
Chocolate Dipped Coconut Macaroons
Coconut Macaroons with Dried Apricots, Cherries and Pineapple ~ Pyramid Shaped
Macaroons are easy to make, and cook in 6 – 8 minutes. The method here might be different from the standard recipe which is in most home cooks recipe file. I like using unsweetened coconut, readily available in health food stores. It is ok to use the sweetened variety if that is all you have, yet I think they make a cookie which is too sticky and sweet. Sugar is the main sweetener, and sweetened condensed milk is added for flavor and consistency.
Here’s the trick: the egg whites and ingredients are whisked and cooked briefly in a large pan to thicken and slightly caramelize the mixture. A small amount of potato starch is added for firmness and left to cool 5 minutes before forming. I love using vanilla bean gel in much of my baking recipes, and urge you to give it a try.
Simply spray a 1″ ice cream scoop with oil and scoop out the mixture. Some are cooled, then dipped in chocolate. Some you add dried fruits to, scoop and make pyramid shapes with your fingers before baking. Nice to try a new twist on a classic recipe, you guests will be impressed!
Some of my other favorite Passover Recipes:
Warm Wishes for a Joyous Holiday,
Dried Fruits, Chopped Fine
The Macaroon ingredients
Cooking the mixture in a pan (that’s the trick!) until slightly thickened and colored
After a few minutes, ready to briefly cool and form
Adding dried fruits to half the mixture ~ saving the next half for baking and dipping in chocolate