Recipe by Michael Engle
Passover macaroons generally earn one of two reactions: they are either (a) so incredibly delicious that you could eat them all day, every day, and year-round, or (b) so disappointing, that even though they are one of the best available kosher for Passover indulgences, you can’t wait for cookies, cakes, and doughnuts to become kosher again.
This recipe, as adapted from a Wall Street Journal posting, will elicit the first reaction. Whereas commercially-baked macaroons (I’m looking at you, Manischewitz) tend to be bland and mushy, the Gillian Shaw recipe uses two a 50/50 blend of coconut “chips” and “macaroon coconut” to enhance the texture. While Shaw uses unsalted butter in her recipe, this is a pareve adaptation. Because there is no dairy (or, obviously, meat), these macaroons can be eaten at any time of day, without worrying whether or not you have waited long enough after your last meal.
Calories per serving: 97 per serving
9 oz (about 3 cups) unsweetened large-flaked coconut(aka chips)
9 oz (about 4 1/4 cups) unsweetened desiccated coconut(aka macaroon coconut)
3 sticks unsalted margarine(If you can only find salted margarine, reduce by 1/4 tsp for each stick, 3/4 tsp total, for this recipe as published)
1 pound (about 2 cups) granulated sugar
2 1/2 tsp salt
1. In a bowl, thoroughly combine both types of coconut.
2. Combine margarine and sugar over medium-high heat in a heavy-bottomed 4-quart pan. Bring the mixture to a medium-amber caramel, stirring occasionally with a wooden spoon, so that the mixture does not burn, 7-10 minutes. When it has achieved desired color, stir in salt. Add half of the coconut mixture to the caramel and stir to incorporate. Remove the caramel-coconut combo from stove and let sit 5 minutes.
3. In a large bowl, whisk eggs and fold in the other half of the coconut mixture.
4. Working rapidly, stir the coconut and egg mixture into the caramel-coconut combo with a wooden spoon. It is imperative that you move quickly so that you do not cook the eggs.
5. Stirring constantly, return pot to medium heat until the mixture comes together, about 10 minutes. The result should be thick and medium-brown.
6. Preheat oven to 350 degrees. Completely cool the mixture in the refrigerator, then use an ice cream scoop to place the unbaked macaroons on a parchment-lined sheet pan. Bake until the cookies are a dark golden brown, 15-18 minutes. Let cool before serving.