Two Varieties: Chocolate Dipped and Dried Apricot & Cherry Pyramids
Coconut Macaroons are a staple for Passover.
My favorite version has a crispy exterior with a chewy and tender interior.
My version is easy! I whip egg whites until frothy, and add them to a large skillet with unsweetened shredded coconut, sweetened condensed milk, vanilla (I love vanilla bean paste!), potato starch or tapioca flour and a pinch of sea salt.
The batter then its scooped into rounds ~ and some (with added chopped dried fruit) is formed into pyramid shapes. Then baked until just golden round the edges for 8 – 10 minutes.
Cooking in a skillet prior to baking hydrates and softens the coconut!
The short baking time in a hot oven ensures that the macaroons get crispy and golden on the outside while keeping the centers nice and moist, and that is what makes all the difference.
Italian Jews adopted the French almond-flour, sandwich cookie called the “macaron cookie” because it did not contain flour or leavening and could be eaten during Passover.
Later, coconut and sometimes nuts, were added to the recipe and in some versions potato starch and almond paste are added giving the macaroons more body.
These flourless Macaroons are Gluten Free and Kosher for Passover.
Please see my Parve Honey Coconut Macaroon recipe too!
The honey gives them a little more golden color while baking.
You can freeze these macaroons for another day, wrapped in waxed paper in an airtight container… yet I doubt there will be any leftover!
They will stay fresh in an airtight container on your counter for at least a week.
Enjoy these small sweet treats,
Cooking for Passover? See my favorite recipes below!
Karen’s Best Matzo Balls with Dill
Karen’s Gluten-Free Matzo Balls – Large and Mini
Spinach, Kale and Sunchoke Kugel-Soufflé – Perfect for Passover
Matzo Granola with Fruits and Nuts
Pistachio Lemon Bars for Passover
Karen’s Gluten Free Matzo