Mini Coconut Macaroons

Mini Coconut Macaroons

More goodies from Passover 2011! There are a lot of great bakeries in New York that make sure to offer all kinds of flourless pastry and cake options for observant Jews during Passover, and preparing a huge Seder dinner can push any attempt at a homemade dessert to the wayside. But these macaroons were seriously easier than any dessert I’ve ever made, I kid you not. Try them out!

Mini Coconut Macaroons
Serves: 6
  • 1 tbs butter
  • ⅛ cup flour
  • 3 large egg whites
  • 3 tablespoons + extra sugar (divided)
  • ¾ teaspoon vanilla
  • ½ teaspoon almond extract
  • Pinch of salt
  • 1¼ cups shredded coconut
  1. Put oven rack in the middle position, preheat oven to 300°F. Coat a flat baking sheet with non-stick cooking spray, line sheet with foil and lightly butter and flour the foil, shaking off any excess flour.
  2. With a spoon or a spatula, stir together egg whites, sugar, vanilla, almond extract, and a pinch of salt until combined, then stir in the coconut until mixture is even. With a spoon, scoop out golf ball sized pieces and roll them in your hands. Place them about ½ inch apart on the prepared baking sheet. Generously sprinkle the tops with extra sugar.
  3. Bake until the tops are pale golden in spots, 15 to 20 minutes, and pulling the whole sheet of foil up from the baking sheet, transfer to a rack to cool completely for about 15 minutes. Peel macaroons from foil, serve as is or decorate as desired.
  4. A note on decoration: I melted ½ cup semi-sweet chocolate chips with ½ tablespoon vegetable oil in a Pyrex bowl over 2 cups of water simmering in a small saucepan, dipped half of the cooled macaroons in the melted chocolate and topped them off with a sliced almond. For the other half, I made a royal icing by whipping one egg white into a froth, slowly whisking in 1 cup of confectioner’s sugar and the juice of half a lemon, and continuing to whisk until thickened into a frosting. I dipped the macaroons into the frosting and topped them with a dried cranberry. Let all of the decorated macaroons chill in the refrigerator for about an hour before serving.


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