Forget those vacuum sealed dry chunks that you have to choke down at the end of the Seder, while pawing for your last drops of coffee or Manichevitz, these are delicious for year round enjoyment! Moist, delicious and easy to prepare, amaze the mishpucha (family) with the best ever coconut macaroons they have ever experienced! The only thing you may say is “OY VEY” I didn’t make enough! (By the way my goyim (non-Jewish) friends, this isn’t just Jew food, you all eat bagels now, don’t ya?)
Prep 40 minutes with baking
- ¼ cup flour (or matzo meal spun for 1 minute in a food processor to make it fine)
- 4 large egg whites
- 1 cup sugar
- ¼ tsp salt
- 2 tbs honey
- 2 ½ cups unsweetened coconut (1 used flaked and chips for texture)
- ½ tsp vanilla extract
- 2 oz bitter or semi sweet chocolate, chopped (if making for Passover, remember to use Passover chocolate or omit this step)
In a large skillet, mix together the egg whites, sugar, salt, honey, coconut and flour (or matzo meal.
Heat over low-to-moderate heat on the stovetop, stirring constantly, scraping the bottom as you stir until the mixture is very lightly toasted.
When the mixture just begins to scorch at the bottom, remove from heat and stir in the vanilla. Transfer to a bowl to cool to room temperature.
(At this point, the mixture can be chilled for up to one week, or frozen for up to two months.)
When ready to bake, line a baking sheet with parchment paper or use silicone baking mats (my favorite for baking!) and preheat the oven to 350 degrees F.
Form the dough into 1 1/2-inch mounds, with moistened fingers, evenly spaced on the baking sheet. Bake for about 15 minutes, until deep golden brown. Cool completely.
To dip the macaroons in chocolate, melt the chocolate in a clean, dry bowl set over a pan of simmering water (or in a microwave.) Line a baking sheet with wax paper. Dip the bottoms of each cookie in the chocolate and set the cookies on the wax paper. Allow them to cool completely.