With Passover starting this week Happy Passover to my brother-in-law Mike and all my Jewish friends. The Macaroon is a great little cookie that is perfect for Passover and for any other time of the year. The recipe I am giving you makes both chocolate and regular. I will be making these tomorrow to send to my brother-in-law. So everyone give it a shot and make someone’s Passover special.
Ingredients
2 14-16 oz. bags of unsweetened coconut
1 small can of sweetened condensed milk
1/4 tsp cream of tartar or 1/2 tsp lemon juice
1 pinch of salt
1 cup + 2 tbl of sugar
1 tbl of vanilla extract
1/4 cup of unsweetened cocoa powder
3 tbl of water
In a large bowl mix the coconut, vanilla, and sweetened condensed milk together. In a mixing bowl add egg whites, salt and lemon juice or cream of tartar together and beat on high with an electric mixer or in the bowl of a kitchen aid mixer until the whites get foamy. Slowly add in the sugar while you continue to beat the whites until you have firm stiff peaks. In another bowl mix the 2 tbl of sugar, cocoa powder and water together to form a paste. Preheat oven to 350 degrees, mix the coconut mix gently with the egg whites until blended. Line 4 cookie sheets with parchment paper or a silpad or grease and flour 4 sheet pans. Using half the mix place tbl size dollops of the batter on the sheet pans. Take 1 cup of the remaining mix and beat into the cocopowder mix until well mixed and then gently fold that into the remaining macaroon mix. Place in dollops on the remaining pans and bake at 350 until they become light brown. Shut oven off and let cookies sit in oven for 2 hours with door partially open until cookies are dry. Store on a plate covered with wax paper or in a open container, DO NOT PUT IN CLOSED CONTAINER OR THEY WILL GET SOGGY. Will last for about 2 weeks if you can last that long.
