Who needs leaven when you have these delicious little bites of soft chewy heaven? Not me.
For a change of pace try them with the dipping sauces below or dip pieces of matzah in the sauces, YUM!
- 14 ounces sweetened shredded coconut
- 14 ounces sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 2 large egg whites, at room temperature
- ¼ teaspoon kosher salt
- Preheat the oven to 325 degrees F.
- Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high-speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
- Drop the batter onto sheet pans lined with parchment paper using either a 1¾-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown.
- Cool and serve.
The following are from Chef Laura Frankel’s book Jewish Cooking for All Seasons
1 cup water
½ cup + 2 T sugar
¼ cup honey
1/3 + 2 T cup cocoa powder
1 lb bittersweet chocolate, grated or chopped and placed in a heat proof bowl
In med pan, heat water, sugar, and honey. Cook over medium heat until boiling.
Stir in the coca until combined. Pour syrup over the chocolate in bowl and allow to melt for 3-5 minutes. Then whisk the mixture together until smooth.
This is a fresh sauce and is not cooked.
1 ½ cups fresh raspberries or frozen thawed and drained
½ cup sugar, more to taste
2 T fresh squeezed lemon juice, more to taste
In blender place raspberries, sugar and lemon juice and process until the berries are broken up (do not over process or the seeds will be broken up.)
Strain to remove the seeds and pulp. Taste and adjust with sweetener or lemon juice to your taste.
Other Macaroon Recipe Links