When my daughter expressed the desire to make cookies this past weekend, I never imagined that she would pick macaroons as her confection of choice. Could this be divine intervention? I am Jewish and my daughter is half Jewish, but she had no idea that macaroons were associated with Passover. Did the powers to be want me to initiate a conversation regarding Moses, the parting of the Red Sea and the Jewish Exodus from Egypt? My daughter is familiar with this story (mostly do to the movie “Prince of Egypt) but we also discussed unleavened bread and why it’s traditional to adhere to this tradition during the 7 days of Passover.
Eva found her recipe on Epicurious. However, halfway through the instructions she realized it only made four macaroons – very weird. We doubled the recipe and made each cookie a bit smaller to produce twelve cookies. This recipe is surprisingly simple and a nice break from the traditional, canned ones you buy at the supermarket. You too can find your inner Passover and enjoy these lightly browned and chewy coconut medallions.
Passover begins at sunset this Friday, April 6th, 2012.
Quick Coconut Macaroons
Oil/Flour baking spray
2 large egg whites
2 Tbsp. sugar
½ teaspoon vanilla
¼ teaspoon almond extract
1 ½ cups sweetened coconut flakes
Put oven rack in middle position and preheat oven to 300°F.
Spray baking sheet, then line with foil and lightly spray foil.
Stir together egg white, sugar, vanilla, almond extract, and a pinch of salt until combined, then stir in coconut. Scoop 1 Tbsp. full of batter on sheet and place 1” apart. Should produce 12 cookies
Bake until tops are pale golden in spots, 20 - 25 minutes, then carefully lift foil with cookies from baking sheet and transfer to a rack to cool completely, about 15 minutes. Peel macaroons from foil.