Help! Need kosher coconut macaroon recipe!
In between efforts to work and take care of my first baby, I'm cooking for our first seder that my husband wants to host. I thought I had it all figured out, until I just realized that my coconut macaroon recipe from Cooks Illustrated contains corn syrup, a no no.
So do you have a tried and true coconut macaroon recipe to share? Has anyone tried the recipe on the back of the bakers shredded coconut bag? And why would CI include a non-kosher recipe in their passover menu? Uggh, thanks for your help!
I make these lemon coconut macaroons, and they are excellent. The lemon zest really adds a lovely undertone. If you want to be completely traditional, just omit it. But really, any macaroon should just be egg whites, sugar, coconut - no corn syrup!
2 large egg whites
2 tablespoons sugar
1 teaspoon finely grated fresh lemon zest
1/4 teaspoon pure vanilla extract
1 1/2 cups sweetened coconut
Put oven rack in middle position and preheat oven to 325°F. Butter a baking sheet and line with foil or parchment. Lightly butter and flour foil, knocking off excess flour.
Stir together egg whites, sugar, zest, vanilla, and a pinch of salt until combined, then stir in coconut. Drop 16 tablespoon-size mounds about 1 1/2 inches apart onto baking sheet.
Bake until tops are pale golden in spots, 15 to 20 minutes, then carefully lift foil with cookies from baking sheet and transfer to a rack to cool completely, about 10 minutes. Peel macaroons from foil to serve.
I know they're not coconut, but perhaps you could try something new, or you could make these into coconut macaroons by mixing in a bit of shredded coconut and substituting coconut extract for the almond? I am sure the recipe would work just fine.
Her cookbook sounds useful, too!
At last year's Seder, I loved Mark Bittman's (New York Times) macaroons. Extremely simple. 5 minutes to mix, 15 to bake. The egg whites are not whipped. Here it is, paraphrased:
3/4 cup sugar
2-1/2 cups shredded unsweetened coconut
2 egg whites
1 teaspoon vanilla extract
Paraphrased procedure: Place all ingredients in bowl and combine using your hands (or rubber spatula). The mixture will be very thick. Use silpat- or parchment paper-covered cookie sheet. Use your hands again to shape into globs (small mountains with peaks) and place on baking sheet. Bake for 15 minutes at 350 till light brown. Remove from oven and cool for 30 minutes.
My Variation with Sliced Almonds:
I added about 1½ cups sliced almonds and 3-4 more egg whites to the recipe above.. This makes a dense sludge. Plop on covered baking sheet, in method described above. Bake till golden, about 15-20 minutes. Check after 15 minutes – you don’t want the coconut to over-brown!