Saucepan@saucepan · Shared this recipeFollowdessertCoconut MacaroonsThese moist, chewy coconut macaroons are easy to make and can be shaped into rounds or eggs, perfect for Passover or Easter.total30 mincook30 minservings4Original recipe on susanality.substack.comKeep this recipeAdd a copy of Coconut Macaroons to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredients Print photoAndroid is coming soon.Ingredients4 servingsBack to 4 servings3 large egg whites0.25 teaspoon kosher salt0.5 cup granulated sugar, 101g1 tablespoon melted virgin coconut oil or neutral oil like safflower or grapeseed0.5 scrapings from 1/2 vanilla bean (or 1/2 teaspoon extract, but not for Passover)1.5 cups shredded (aka flaked) sweetened coconut1.5 cups shredded (aka flaked) unsweetened coconut2 tablespoons almond flour, matzo cake meal, potato starch, or all-purpose flour (but not the latter for Passover)4 ounces bittersweet or semisweet chocolate, chopped, 113.5gFlaky salt, optionalStepsClear checksTap an ingredient or step to check it off.1Step 1: Heat oven to 325°F.2Step 2: In a medium bowl, whisk egg whites, salt, and sugar until creamy, thick, opaque, and pure white.3Step 3: Whisk in the oil and vanilla, if using.4Step 4: Fold in both coconuts and the flour, mixing well so the coconut is evenly moistened.5Step 5: At this point, the macaroons can be baked, but you can also refrigerate the mixture for several days.6Step 6: Use a small cookie scoop to portion the coconut mixture (a scant 1 ounce or 25 grams each) and squeeze together in a ball.7Step 7: Space out on a parchment-lined baking sheet, a few inches apart, for 3 rows of 3.8Step 8: Rough up the texture of each ball a little with your fingers (if desired).9Step 9: Repeat process with a second sheet pan, or bake in 2 batches.10Step 10: Bake for 25 to 30 minutes, until golden on the bottom and toasty all over.11Step 11: If baking two sheets at a time, switch the pans from back to front and top to bottom halfway through cooking.12Step 12: Let cool on baking sheets for a few minutes, then transfer to a cooling rack close together to cool completely.13Step 13: Keep the baking sheet handy.14Step 14: Unless you are tempering your chocolate, melt the chocolate with 1/2 tsp. additional oil and stir well.15Step 15: Set the cooling rack over the parchment-lined sheet pan and drizzle macaroons generously with the chocolate.16Step 16: Let the chocolate set a little in a cool place or in the refrigerator before topping with flaky salt.getsaucepan.com/r/2fb474c4-474d-4d18-a72e-0e8aa8d60e79 · Original: https://susanality.substack.com/p/coconut-macaroons-for-passover
