Way less money than they cost in the store, PLUS you can whip these up in less time than it takes to run to the store!!! (no whipping required)
(in our local Pesach bakery, two dozen macaroons will run you about $9-12, if you’re LUCKY… these homemade ones taste fresher and cost well under $5)
Homemade Pesach Coconut Macaroons
(adapted from Bonnie Stern’s Passover Almond Haystacks)
- 4 egg whites
- 1 cup sugar (include a bit of vanillin sugar, if desired)
- 275g (about 2 1/2 cups?) bag or container of finely-grated coconut – original calls for 3 cups of slivered almonds
- optional: 1 bag Pesach chocolate chips
How to do it:
- Preheat oven to 350 degrees.
- Stir egg whites together with sugar until evenly mixed. Do not beat or whip! I don’t know if anything bad happens if you try, but you really don’t have to!
- Stir in coconut until evenly mixed.
- Drop walnut-sized teaspoonfuls of mixture onto parchment paper. They don’t spread much, so you can drop them fairly close together.
- Bake at 350 degrees for 15 minutes or until golden brown. If not golden at 15 minutes, bake 5 minutes longer and check again. When golden brown, turn off oven and leave cookies inside; they will be gooey at first, but “firm up” as they cool.
- Optional coating step: melt chocolate chips over very low flame (hint: turn off the heat before they’re all melted and let the warmth melt the remaining chips). Dip fully cooled macaroons halfway into chocolate. Keep refrigerated unless you know how to temper chocolate, which I don’t. (tempering chocolate aligns the crystals so that it turns nice and crisp, like a professional chocolate-bar texture, after it’s been melted)
Happy Week-without-bread, everybody!!!