Passover Macaroons

By Marylee

This is from Oh Nuts, an online provider do good quality nuts and dries fruits. They also provide the shredded coconut and almond flour for this recipe.

Ingredients

• 4 large egg whites at room temperature.
• 1.25 cups sugar
• 1 teaspoon salt
• 1 tablespoon honey
• 2-1/2 cups shredded coconut
• 1/2 cup almond flour
• 1 teaspoon vanilla
• 2/3 cups semi sweet chocolate for dipping.

Preparation

Step 1

Now combine that 1/4 cup almond flour with the egg whites, granulated sugar, salt, honey, coconut, and vanilla extract in a medium-sized saucepan with a heavy bottom.

Place the saucepan over medium-low heat and stir until the egg whites moisten everything, the sugar melts, and you have a gorgeous gloopy mess.

Cook the macaroon mixture, stirring constantly so it doesn't scorch on the bottom of the pan. As the egg whites heat, it will look creamy and almost foamy, as pictured above. We want to gently cook the whites and cook off some of the liquid, so slowly heat and stir the macaroons for about 5-7 minutes.

As the macaroons cook, they'll go from loose and creamy to a texture that's more sticky and gluey. The whole mixture will start to hold together in more of a clump. It shouldn't reach a point where it gets dry, pasty, or crumbly.

Once the macaroons are done cooking, scrape the dough into a bowl and press a piece of cling wrap on top of it. It needs to cool and set a bit before you can form and bake the cookies, so either let it cool at room temperature for several hours, or put it in the refrigerator to speed up the process. At this point, you can pause the process and chill the well-wrapped dough for up to a week, or freeze it for up to two months.

When you're ready to bake, preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper, and use a cookie scoop or a tablespoon to form 15-20 cookies. They don't spread at all, so you can place them close together on the baking sheet.

You can bake the cookies as they are, or if you want to make the traditional "haystack" shape, wet your hands and pinch and press each cookie into a triangle. Don't make them too thin and pointy on top, or the tops will get very dark before the rest of the cookies are done baking.

Once all of your cookies are formed, bake them in the preheated oven for 18-20 minutes, rotating them halfway through the baking time so they bake evenly.

When they're finished, the macaroons will be golden brown all over and have a crackly, glazed finish.

Now, you can stop right here and have an awesome Passover macaroon. Crunchy on the outside, soft and chewy on the inside, it's pretty much my idea of heaven. But why stop when there's a bowl of chopped chocolate we haven't even gotten to yet?

If you want to add a touch of chocolate to your macaroons, let the cookies cool completely. Melt the chopped semi-sweet chocolate and dip the bottoms of each cookie in the chocolate, then place them back on the cooled baking sheet to set.

If you have melted chocolate left over, scrape it into a plastic Ziploc bag and cut a small hole in the corner. Drizzle the melted chocolate over the macaroons for a beautiful, tasty finish! Briefly refrigerate the tray to set the chocolate completely.

These Passover macaroons are so good, you'll be looking for excuses to make them year-round! Store them in an airtight container in the refrigerator for up to a week, or in the freezer for several.