5 Comments

Passover Macaroons – 3 Variations on a Theme

Fast. Easy. Delicious. Gluten-Free. Dairy-Free. 

Passover Macaroons, 3 Variations on a Theme

Passover Macaroons, 3 Variations on a Theme

These are perfect for Pesach and any time you need to produce a batch of cookies in less than 20 minutes. I found the original recipes in a Martha Stewart Living special Christmas cookie issue a few years back and tinkered around with them just a bit to make them the right size and consistency for sharing at Passover. I prefer macaroons on the small side, so you can sample each flavor without feel horribly gluttonous, and I think the chocolate chocolate chip version needs an extra egg white to stick things together well. My local grocery store has tiny Fair Trade chocolate chips and lovely organic unsweetened coconut in a medium/small shred in their bulk department, which means I can find all of the ingredients I need for these without any plastic packaging. 

Coconut Macaroons

  • ¾ cup raw organic sugar
  • 2 ½ cups unsweetened shredded dried coconut
  • 2 large egg whites
  • 1 teaspoon vanilla
  • 1/2 – 1 tsp almond extract, optional
  • Pinch of salt

Chocolate Chip Macaroons

  • ¾ cup raw organic sugar
  • 2 ½ cups unsweetened shredded dried coconut
  • 2 large egg whites
  • ½ cup chocolate chips; small chips work best in small macaroons
  • 1 teaspoon vanilla
  • Pinch of salt

Chocolate Chocolate Chip Macaroons

  • ½ cup chocolate chips; small chips work best in small macaroons
  • ¼ cup unsweetened cocoa powder, sifted
  • ¾ cup raw organic sugar
  • 2 1/2 cups unsweetened shredded dried coconut
  • 3 large egg whites
  • 1 teaspoon vanilla
  • Pinch of salt

Passover Macaroons © Rebecca Rockefeller

Directions for all varieties:

  1. Preheat oven to 350 and line baking sheet(s) with parchment paper.
  2. Combine all ingredients in a large bowl, using your hands to mix well.
  3. Dampen your hands and fill a round 1-Tablespoon measuring spoon with macaroon mixture, pressing well. 
  4. Invert spoon over sheet and give the spoon a little smack to dislodge cookie. Place cookies approx 1 inch apart. Dip the tablespoon into a glass of cold water every few cookies to keep it easy to unmold them. 
  5. Bake for approx 10 – 14 minutes, or until cookies are golden brown, with crunchy outsides and soft centers. Rotate tray halfway through baking if you don’t have a convection oven.
  6. Transfer parchment paper to cooling rack. Cool completely and store in an airtight container for up to 3 days; they’re definitely best the day they’re baked, though. Each batch makes about 30 1-tablespoon macaroons. 

5 comments on “Passover Macaroons – 3 Variations on a Theme

  1. These were delicious! Thanks for sharing the recipe.

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