Coconut Macaroons
Passover is approaching.
Later than usual this year, my favorite spring holiday falls on April 19th, just over 3 weeks away. I especially enjoy the food traditions surrounding this holiday; during the next couple of weeks I will be posting all of my favorite Passover recipes.
Macaroons are an ideal Pesach dessert because they are made with egg whites and do not contain chametz, or leavened grain products. According to my 9 year old son, who is studying the Torah in school, we refrain from eating chametz because, “when leaving Egypt the Jews did not even have enough time to let the bread rise.”
Ironically, after a bit of historical research, I found that macaroons are actually a Christian food. According to mirabilis.ca, “macaroons originated in an Italian monastery around 1792. The name comes from the Italian word for paste, maccarone, which refers to almond paste. Macaroni means flour paste.”
I make this great gluten-free Passover dessert all year round; when I retested it today, my younger son ate an entire baking sheet of these yummy little cookies!
6 egg whites
¼ teaspoon celtic sea salt
½ cup agave nectar
1 tablespoon vanilla extract
3 cups shredded coconut
- In a mixing bowl whisk egg whites and salt until stiff
- Fold in agave, vanilla and coconut
- Drop batter onto a parchment lined baking sheet, one rounded tablespoonful at a time
- Pinch each macaroon at the top (like a kiss)
- Bake at
325350°* for 10-15 minutes, until lightly browned - Serve
Stay tuned for more delicious organic, gluten-free Passover dishes and desserts!
* Please note, I edited this recipe on 3/28/08, modifying the baking temperature; the macaroons are more moist when baked at a higher temp for one or two minutes less.
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Subscribe by Email to elanaspantry.com:Posted on March 27, 2008 in desserts by Elana
you might also like: Passover Round Up
or Vanilla Cupcakes with Chocolate Frosting
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13 comments for the post “Coconut Macaroons”
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These look great. It’s so interesting to see different baker’s coconut:egg:sweetener ratios (yours seems to use the least agave per coconut). How do you store these and how long do they last (assuming they are not eaten)? Thanks, Elana!
March 28th, 2008 7:23 am
I found your blog via Tastespotting - your macaroons look amazing! I grew up my whole life thinking I hated macaroons b/c I’d only ever tried the boxed Manischewitz kind.
Then one year my friend gave me this amazing, chocolate-dipped coconut cookie thing…and told me it was a macaroon AFTER I tried it. I’m so glad she did - they’re delicious.
Leah
The Jew & The Carrot
http://www.jcarrot.org
March 28th, 2008 9:58 am
Hi Elana, Looks wonderful!
I’ve also been “fishin” for my own pessah treats..
I think I will try these..!
March 29th, 2008 12:09 am
I love coconut anything!!!!! I have made coconut macaroons before but never with agave nectar.
March 31st, 2008 5:02 am
Your macaroons look really good!
March 31st, 2008 6:15 am
I love coconut macaroons! I tried making them once and they turned out a total disaster. Just goes to show how horrid I am at baking. Your recipe looks simple enough to convince me to try again, maybe I will even goa step further and dip them in warm chocolate. :)
March 31st, 2008 8:46 am
~M -I haven’t had these last more than a day, my younger son literally eats them almost as fast as they come out of the oven –by the tray full. If I did need to store them, I would probably pile them into a pyrex glass dish with lid and leave them out at room temp.; I would guestimate that they keep for 4-5 days.
Leah -I have been meaning to dip these macaroons in chocolate, however, don’t have any left for dipping (they’re all eaten) by the time I get around to it. These go fast in my house.
Y’ara -Thanks for stopping by; I enjoy getting your comments, makes me feel more connected to the homeland. I so miss Jerusalem!
Maya -If you do make these macaroons with agave nectar, let me know how they turn out.
Kevin -Thanks for visiting. The pictures on your blog are absolutely mouth watering!
Meena -Let me know how it goes with the macaroons; I know you can do it!!!
April 1st, 2008 1:27 pm
Very nice recipe, I always wanted to try making them ;) Thank you for sharing. Margot
April 5th, 2008 2:00 pm
Margot -You’re welcome! If you do make them let me know how they turn out for you.
April 13th, 2008 9:23 pm
These were SO GOOD, and so quick and easy.
I made an “experiment batch”, with plain ones, milk chocolate covered, and dark chocolate covered ones. I also made some with chopped walnuts. They were all fantastic! Thank you for this recipe!
April 22nd, 2008 10:12 am
Michelle,
Thanks for stopping by! I love the creative license you have taken with this recipe –what fantastic ideas. Thanks for sharing them with us all over here.
Elana
April 23rd, 2008 8:57 pm
can you use unsweetened coconut? will you have to add more agave?
thx!
August 11th, 2008 9:44 am
Diane,
The shredded coconut I use for this and all my recipes is unsweetened.
Elana
August 11th, 2008 11:10 am