Passover Black White Coconut Macaroons Food

PASSOVER BLACK & WHITE COCONUT MACAROONS

Passover Black & White Coconut Macaroons image

Better than the kind in the tin, homemade soft and delicious coconut macaroons, dipped in chocolate. YUM! (These will be gobbled up before the second seder, so make sure you get one at the first seder while you have a chance!) From Joan Nathan. Note: Zaar won't let me specify matzah cake meal, it only recognizes matzo meal. Be sure to use the cake meal variety.

Provided by Susiecat too

Categories Drop Cookies

Time 50m

Yield 24-30 serving(s)

Number Of Ingredients 7

Ingredients

3 1/2 cups unsweetenened shredded coconut (do not use sweetened!)
1/4 cup matzo meal (cake meal, not regular matzo meal)
1 1/4 cups sugar
2 large eggs
1 egg white
4 ounces bittersweet chocolate
1/4 cup water

Steps:

Preheat oven to 325°F Cover 2 baking sheets with parchment paper.
Mix the coconut, matzoh cake meal, and 1 cup of the sugar together in a bowl.
Add the eggs and egg white and mix with your fingers until well blended.
Gently shape about two tablespoons of the dough into a pyramid and set on the baking sheet. Repeat with the remaining dough, leaving about 2 inches between each cookie.
Bake 25 minutes, cool.
In a saucepan melt the chocolate with the water and remaining 1/4 cup sugar. Bring to a boil then simmer slowly for a few minutes until the mixture starts to thicken.
Let the chocolate cool slightly. Holding a macaroon with 2 fingers, dip half the cookie in chocolate so that it is half-black and half-white.
Dry for a few minutes, tilted over a dish and place on wax paper. Repeat.

CHEWY COCONUT MACAROONS

Chewy Coconut Macaroons image

The perfect dessert: traditional Passover sweets that are crunchy on the outside, moist and chewy on the inside. And did we mention they're easy to make?

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Time 35m

Yield Makes 30

Number Of Ingredients 4

Ingredients

3 large egg whites
1/2 cup sugar
1/4 teaspoon salt
1 package (14 ounces) sweetened flaked coconut (5 1/3 cups)

Steps:

Preheat oven to 350 degrees. Line baking sheet with parchment paper (or coat generously with nonstick cooking spray).
In a large bowl, whisk together egg whites, sugar, and salt until frothy. With a fork, stir in coconut until moistened.
Drop mixture by packed level tablespoons onto prepared sheet (cookies will not spread). Bake until lightly golden, 25 to 30 minutes.

Nutrition Facts : Calories 77 g, Fat 4 g, Protein 1 g

PASSOVER COCONUT, ALMOND, ORANGE, CHOCOLATE MACAROONS

Passover Coconut, Almond, Orange, Chocolate Macaroons image

A twist on the traditional macaroon with orange zest dipped in chocolate. Great for passover or any other occasion. I just made these and they are so delicious I had to post the recipe right away. It's my first recipe posted, so let me know what you think.

Provided by totalia

Categories Dessert

Time 50m

Yield 18 macaroons, 6 serving(s)

Number Of Ingredients 8

Ingredients

3 egg whites
1 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
2 1/2 cups desiccated coconut
1 cup slivered almonds or 1 cup finely chopped almonds
1 orange, zest of
1 cup chocolate chips

Steps:

Preheat the oven to 350°F (180°C). Lightly grease 2 baking sheets.
In a medium bowl, with electric mixer on high, beat egg whites into soft peaks. Gradually add sugar and salt, beating after each addition until peaks are glossy. Fold in vanilla and orange zest. Fold in coconut and nuts.
With hands, roll heaping tablespoonfuls of mixture into rounds and set on baking sheets. Bake 20 to 25 minutes, or until golden. Cool on racks.
Place chocolate chips in microwave-safe bowl and microwave at 25 second increments until chocolate chips are shiny.
Dip bottoms of macaroons in chocolate.

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