A macaroon (also spelled “mackaroon,” “maccaroon” and “mackaroom”) is a type of small circular cake, typically made from ground almonds, coconut, and/or other nuts or even potato, with sugar, egg white, and sometimes flavorings (e.g. honey, vanilla, spices), food coloring, chocolate chips, jam and/or a chocolate coating. According to Wikipedia, culinary historians claim that macaroons can be traced to an Italian monestary of the 9th century. Italian Jews later adopted the cookie because it has no flour or leavening (macaroons are leavened by egg whites) and can be enjoyed during Passover. It was introduced to other European Jews and became popular as a year-round sweet. In France, the almond variety is called macaron; it is typically small, light like meringue, with added coloring, sometimes flavoring, and often comprise two halves stuck together by a filling of e.g. flavoured cream.
Beth El’s Zayin class practiced preparing this pastry for Passover! (Try saying that 5 times fast!) Enjoy the photos and the recipe!
16 oz. UNsweetened shredded coconut (I use 2 packages of Trader Joe’s)
14 oz. sweetened condensed milk
1 Tablespoon vanilla extract
4 extra large egg whites, at room temperature
1/4 tsp. kosher salt
(mini chocolate chips, optional)
Preheat oven to 325 degrees.
Combine the coconut, condensed milk, and vanilla in a large bowl.
In a separate bowl, whip the egg whites and salt on high speed with an electric mixer until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. (note: it will be very sticky)
Drop the batter onto sheet pans lined with parchment paper using a Tablespoon.
Bake for 20 minutes, until golden brown.
Cool and serve. (Freezes well)
(makes 3 dozen cookies)