Coconut macaroons
Makaronim (מקרונים): chewy, flourless coconut and egg-white mounds for Passover
Coconut macaroons are the Passover biscuit in Israel: every supermarket stacks them high before the holiday, but homemade ones from a Haifa or Jerusalem kitchen are far better, crisp and golden on the outside and moist and chewy inside. They need just desiccated coconut, egg whites, sugar and vanilla, with no flour or leavening, so they suit the Passover rules and are naturally gluten free and dairy free. Dip the bases in dark chocolate if you like. The common mistake is baking them on a hot tray straight from a previous batch, which burns the bases before the tops colour. Chef's tip: let the mixture rest for 15 minutes so the coconut soaks up the whites and the mounds hold their shape.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 16
Ingredients
- 5 ½ oz caster sugar
- 1 tsp vanilla extract
- 1 pinch salt
- 9 oz desiccated coconut
- 2 ⅞ oz dark chocolate (optional)dairy-free if needed, melted
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Method
0/5 doneStep 1: Whisk 3 egg whites, 5 ½ oz caster sugar, 1 tsp vanilla extract and 1 pinch salt with a fork until frothy and the sugar is mostly dissolved; you don't need peaks.
2 minStep 2: Stir in 9 oz desiccated coconut until evenly moist, then rest for 15 minutes.
15 minStep 3: Heat the oven to 350°F (300°F fan) and line a tray with baking paper. Shape heaped tablespoons into mounds with wet hands, 3 cm apart.
Step 4: Bake for 18–20 minutes, until the peaks and bases are golden but the sides are still pale.
19 minStep 5: Cool completely on the tray, they firm up as they cool. Dip the bases in 2 ⅞ oz dark chocolate if using and let it set on baking paper.
Nutrition per serving
- Calories
- 130 kcal
- Protein
- 1 g
- Carbs
- 12 g
- Fat
- 9 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does coconut macaroons take?
- About 40 minutes in total: 20 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 16 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of caster sugar?
- Caster sugar, same amount.
- What can I use instead of vanilla extract?
- Vanilla bean paste, same amount.
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