…and make macaroons of course!
For those of us celebrating Passover, a can of these in the house is as ubiquitous as a box of matzoh or a jar of horseradish. I’m not much of a fan though – they’re too sweet and sticky, even for me.
These lovely macaroons are the complete opposite of the canned variety, made with unsweetened coconut shavings, lots of lime zest and just enough egg white and sugar to hold them together in the oven.
The mixture was so loose, in fact, that I was convinced that they would not come out intact. But they did. And they are as rustic and delicious as they look. The batter is quickly and easily mixed by hand, and ready to bake in less than 10 minutes.
I put them out alongside their fancy French counterparts at our Passover seder and they were just as well-received.
So what do you think? Are there some die-hard traditionalists out there who will never part with their cans? I think a taste test is in order….
from Bon Appetit
2 egg whites, room temperature
1/4 c. (50 g.) sugar
1 T. (heaping) finely grated lime zest
1/4 t. kosher salt
4 c. (7 oz.) unsweetened coconut shavings (also called coconut chips)*
Pre-heat oven to 325. Line two baking sheets with parchment paper or Silpats.
In a large bowl whisk egg whites and sugar till nice and frothy. Whisk in lime zest and salt. Fold in coconut till completely incorporated.
Drop heaping tablespoons of mixture onto your prepared sheets (you should get about 24 cookies). Use slightly dampened hands to shape the macaroons if needed. Bake for 15 minutes, or till golden brown, rotating the pans from top to bottom halfway through.
Let the macaroons cool completely before removing from your baking sheets. Serve immediately or store in an airtight container at room temperature for one day.
* These were difficult to locate – I eventually found them at Whole Foods, in the “bulk” section. You can substitute with two 7 oz. bags of sweetened shredded coconut, reducing the sugar to one tablespoon.
This delicious recipe brought to you by Sheri Silver