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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER PASSOVER RECIPES |
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TOASTED ALMOND-COCONUT MACAROONS
PARVE.
YIELD: 30-35 MACAROONS |
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INGREDIENTS: |
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- 1¾ cups (about 9 ounces) whole natural
almonds
- 1 tbsp pure maple syrup or packed brown sugar,
preferable dark
- ²\³ cup plus 1 tbsp white or light brown
granulated sugar
- 1 cup shredded unsweetened coconut
- 1 tsp amaretto, or ½ tsp kosher-for-Passover
almond extract (optional)
- 4 large egg whites
- Pinch of salt
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INSTRUCTIONS: |
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- Preheat the oven to 350 degrees F. Line a baking sheet with
foil. Toss the almonds with the maple syrup or brown sugar and
spread them out in a single layer on the baking sheet. Toast until
very fragrant, 10-12 minutes. Remove from the oven and let cool.
Reduce the oven temperature to 325 degrees F.
- In a food processor, grind the cooled almonds with half of the
sugar, using the pulse motion, until finely ground. Combine the
ground nuts, coconut, and amaretto or almond extract, if you are
using it, in a large bowl.
- Beat the egg whites in another bowl with the slat until they
form soft peaks. Gradually add the remaining sugar and continue
beating until stiff but not dry. Gently fold the whites into the
almond-coconut mixture.
- Line a cookie sheet with parchment paper. (You will probably
need either to use 2 cookie sheets or work in batches.) Drop
heaping tbsp of batter on the cookie sheet about 2 inches apart.
Flatten the top slightly. Bake for about 15 minutes, or until just
dry to the touch and light golden with pale brown edges. Remove
the sheet from the oven and transfer to a rack to cool or slide
the parchment paper off.
- Don't remove the macaroons until they have cooled completely,
then carefully separate them. They store well in airtight
containers for at least 5 days.
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Source: The Gefilte
Variations by Jayne Cohen |
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KOSHER DELIGHT MAGAZINE
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