Passover Coconut Macaroons

March 15, 2018

by: Rachael Harris, Bridges for Peace

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There is something incredibly satisfying about biting into a chewy, decadent coconut macaroon. Maybe it’s the fact that most are dipped in dark chocolate (which naturally makes everything taste better). Coconut macaroons are a well-loved Passover dessert, becoming a traditional Pesach staple in the late-1800s. To mix up your Seder meal this year, try one of our Israeli-inspired macaroon variations.

Limonata Macaroons

Makes 16 cookies

3 c. unsweetened shredded coconut

⅓  c. sugar

4 egg whites

a pinch of salt

zest and juice of 1 lemon

18 drop peppermint essential oil or 1–2 tsp. peppermint extract

1 c. dark chocolate chips, melted

Charoset Macaroons

Makes 12–14 cookies

2 c. unsweetened shredded coconut

¼ c. honey

4 egg whites

a pinch of salt

zest of 1 lemon

½ c. finely chopped dried apple

¼ c. chopped walnuts

1 tsp. cinnamon

1 c. dark chocolate chips, melted

Optional: a splash of sweet red wine, mixed into melted chocolate

Instructions (for both variations):

  1. Combine all ingredients in a bowl.
  2. Scoop batter into 2 tablespoon-sized mounds.
  3. Bake at 120C (250F) on parchment-lined cookie sheet.
  4. Bake 60-75 minutes until lightly browned all over.
  5. Allow cookies to cool completely.
  6. Melt chocolate in the microwave and dip the cooled cookies in the chocolate.
  7. Cool until chocolate has hardened.

*BAKING NOTE: Do not touch the cookies until completely cooled! If touched during the baking or cooling process, they may crumble. The dipped chocolate bottom will also help cookies to stay together.

Photo Credit: Rachael Harris/bridgesforpeace.com

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