Sarabeth Levine - Goddess of Bakedom
 
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PASSOVER MACAROONS

 

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To My New Baking Friends and Family,

Wishing you a Happy Passover filled with chocolate macaroons and candied lemons. Please come and visit the bakery for your holiday sweets. If you see me through the window, come in and say hello. 
Now join me in the kitchen and lets make macaroons...

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Orange-Coconut Macaroons
Makes 2 dozen macaroons
 
Passover macaroons are made without flour (which is not used at Passover time). They are crunchy on the outside and have a softer texture on the inside. I add orange zest to tame the signature sweetness of these traditional holiday cookies. I love the toasty pieces that fall to the sheet tray while scooping them into their shape. When the trays come out of the oven, we fight for them at the bakery, and believe me, so will you. Don't reserve these plump and easy cookies for Passover, they are excellent any time of the year. 
 
BAKERS NOTE: Macaroons are nothing if not chewy and moist, so I make mine with a syrup that ensures the desired texture. For the best flavor, use desiccated coconut, available at natural food stores, and not the standard sweetened coconut flakes. 
 
1 1/2 cups sugar
1/3 cup water 
2 teaspoons light corn syrup (omit for Passover)
Pinch fine sea salt
Seeds from ½ vanilla bean or ½ teaspoon pure vanilla extract (omit the liquid vanilla for Passover)
Grated zest of ½ orange
5 cups (1 pound) unsweetened desiccated coconut 
3 large egg whites, at room temperature
 
1. Position a rack in the center of the oven and preheat to 325°F. Line a half-sheet pan with parchment paper. 
 
2. Combine the sugar, 1/3 cup water, corn syrup, and salt in a heavy-bottomed medium saucepan. Bring to a boil over high heat, stirring just until the sugar dissolves. Pour into the bowl of a heavy-duty mixer. Add the vanilla seeds and orange zest and stir to combine. 
 
3. Attach the bowl to the mixer and affix the paddle attachment. With the mixer on low speed, gradually add the coconut. Then, gradually pour in the egg whites and mix into a dough. Let stand for 10 minutes. 
 
4. Using a 1 1/2-inch-diameter ice-cream scoop, portion the coconut mixture. With your other hand, lightly compress the mixture into the scoop so it will hold its shape better when released onto the half-sheet pan. Release the coconut mixture onto the pan. Repeat with the remaining mixture, spacing the mounds about 1 inch apart. 
 
5. Bake until the macaroons are light golden brown, about 20 minutes. Cool completely on the pan. (The cookies can be stored in an airtight container at room temperature for 5 days.) 

Tags: Candied Lemons , Chocolate Macaroon , Orange-Coconut Macaroons , Passover , Sarabeth'sBakery

Categories: Cookies, Holiday Recipes, Passover, Recipes

10


Your Comments

Kerrin @ MyKugelhopf  | April 20, 2011 11:32 AM

Happy Pesach, Sarabeth !

If only I were in NYC right now, I'd be thrilled to pop downtown, grab a few macaroons and say hello to you.

I made a chocolate chip macaroon tart for the first seder, and am just about ready for a fresh batch of macaroons, perfect ! (I'll just have to leave out the corn syrup above.) Thanks for this recipe - and for your strawberry rhubarb preserves too. Can't wait to head back to the market and make that for sure !

Your Comments

Monica  | April 20, 2011 11:51 AM

I never realized coconut macaroons were so easy to make! How do you turn them chocolatey? Chocolate-orange macaroons would be a great combination. Do you add cocoa powder, or melted chocolate, and at what stage?
Thanks.

Your Comments

Steve  | April 20, 2011 10:36 PM

Beautiful pictures! It was great to see y'all at dinner tonight!

Your Comments

Renny  | July 13, 2011 11:04 AM

Great recipe, thank you!

Your Comments

Marion Wilhelm  | December 9, 2011 3:18 PM

I am delighted to find this recipe! I had it along with you YUMMY chocolate cubbies recipes torn from an old magazine article. Are the macaroons in your new cookbook? I know the chubbies are.
Thanks, again.
Marion

Your Comments

Fredlee  | April 1, 2012 6:13 PM

Last time I checked, not only can't we use flour for Passover, but corn syrup is also not allowed.

Your Comments

Your Comments

Vicki Bensinger  | April 6, 2012 2:39 PM

I just made them and they are delicious. I omitted the corn syrup since our family doesn't eat that on Passover and they were still incredibly delicious. I'll be posting it on my blog later today.

Your Comments

Your Comments

Laura  | April 8, 2012 1:20 PM

These look great. Going to make some now.
One added note....vanilla extract has alcohol in it, so you need to buy Kosher for Passover vanilla, or you can make your own vanilla sugar with vanilla beans.

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