Coconut macaroons are a staple at most Seder tables for dessert (not the same as macarons).
Passover, or Pesach as my grandmother referred to it, is a holiday most associated with not eating any leavened products. While she would spend days cooking and preparing for the Seder, the traditional dinner at which the story of Passover is recited, she would never make coconut macaroons, opting to buy them from her local Kosher market. I have strong memories of opening a “can” of macaroons, and when I began to cook for my own Seder, I played with many recipes to find one that worked for me.
You can play with the nuts and fruit in this recipe to make it your own. This year, I am thinking of dried kiwi or pineapple and macadamia nuts! Note that these can stick to the sheet pan so I like to lightly spray the parchment with nonstick spray. You can also drizzle chocolate over the cooled cookies or dip the bottom in chocolate.
Chef Lorne's Coconut Macaroons
Ingredients
- 2 egg whites
- 1/4 cup + 2 tablespoons sugar
- 1/4 cup almonds, chopped
- 1/4 cup ground pistachios
- 1/4 cup dried apricots, chopped
- 2 cups sweetened coconut
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1/2 teaspoon lemon zest
Directions
- Combine egg whites, sugar and salt, and whisk to combine.
- Add remaining ingredients and mix together.
- Using a cookie scoop, portion out macaroons on a lined sheet pan.
- Bake at 350 F for 14-15 minutes.
- Let cool on the pan for a few minutes before moving the cookies to a cooling rack. Store covered at room temperature.
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