This recipe "My Most Favorite Food" shares with us here is for its Coconut Macaroons, kosher for Passover and year round. "When my French Moroccan baker first made these back in 1985, I almost swooned," says Doris Schechter, MMFF founder. "He then suggested dipping them in melted semi-sweet chocolate." As for the undipped version, Doris recommends using them in trifle where they lend wonderful flavor and texture.

    3 dozen







  • Foodie [A...


  • 5½ cup very finely flaked desiccated coconut

  • 1 Finely grated zest and juice of one large lemon

  • 6 extra-large egg whites

  • 2¼ cup sugar

  1. Preheat over to 350F degrees. Line a large baking sheet with parchment paper.

  2. In a large bowl, stir together the coconut and lemon zest until well combined.

  3. In a large saucepan, combine the egg whites and sugar over medium-high heat, stirring constantly until the sugar melts and the mixture turns almost marshmallow-white in color. Stir in the coconut. Stirring constantly, combine the mixture well.

  4. Add the lemon juice and continue to stir until incorporated. (The mixture will be sticky and come together in a mass.)

  5. Carefully spoon the batter into a large pastry bag fitted with a #9 star tip and pipe mounds, each about 2 inches wide and 1-1/2 inches high, onto the prepared baking sheet, leaving about 3/4 inch in between. (You should have 36 mounds when done.)

  6. If you don't have a pastry bag, use a tablespoon to spoon mounds of the batter onto the baking sheet.

  7. Bake for about 10 minutes. or until the macaroons are lightly golden on the top and the edges of the mounds slightly darker. Remove the baking sheet from the oven and let the cookies cool on the sheet. Store the macaroons, in layers, in an airtight container for one week.

  8. Variation: Chocolate Covered Coconut Macaroons
    In the top of a double boiler set over hot water, melt 6 ounces chopped semisweet chocolate, stirring until glossy. Dip the cooked macaroons, one at a time, into the chocolate, covering them completely.

  9. Hold the cookie over the pan to let the excess chocolate drip back in. Place the cookies on a wire rack set over a baking sheet lined with parchment paper and let set for at least 30 minutes, depending upon the temperature. Store in layers, separated by wax paper, in the refrigerator.




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