Monday, April 11, 2011
I love coconut macaroons not only at Passover but at any time of the year. They're chewy and have a little crunch and are, in my estimation, the perfect little cookie. I think macaroons are always best the day they're made and since they take no time to put together, there's really no excuse to eat them at less than the peak of perfection.
Another nice thing about macaroons is that they only call for a couple of ingredients, including egg whites. If you make yesterday's flourless chocolate cake you'll have plenty of egg whites laying around. You'll be able to make lots of macaroons. You can do some plain and some dipped in chocolate. You'll be the star of your seder with your fancy macaroon spread. In fact, these macaroons are so good you'll be the star of any party you want. Imagine that.
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon vanilla
2 egg whites, at room temperature
1/4 teaspoon kosher salt
Melted chocolate for dipping, optional
Preheat the oven to 325F.
Combine the coconut, condensed milt, and vanilla in a large bowl. In a stand mixer, whip the egg whites and the salt on high speed until they make medium-firm peaks. Fold the egg whites into the coconut mixture.
Using a small scoop, drop the batter onto a parchment lined baking pan. Bake for 25 to 30 minutes, until golden brown. Cool.
If desired, dip in melted chocolate.
Melt chocolate in the bowl of a double boiler over simmering water. Dip bottoms of macaroons in the chocolate and place on a parchment lined baking sheet. Place in refrigerator to harden.