coconut macaroon cake. like a coconut macaroon. but cake.
What I DIDN’T have was almond flour. I thought about buying some, but: a) I’m trying to limit grocery store runs these days, and b) during this time I want to share as many recipes as possible that can be executed without any specialty ingredients.
Fortunately I DID have almonds, and double fortunately I now know how to make my own almond flour!
And while the homemade stuff is not ideal for delicate treats like macarons, I knew it would be perfect in this cake.
It’s so good!
The top gets all shatteringly crisp, and the interior is sweet and chewy, like a macaroon. It requires 5 simple ingredients and 10 minutes of prep (5 minutes of which are the unattended whipping time for the eggs and sugar).
This is one of those perfect Passover treats that I like to have on day 5 or 6, when I’m looking for something new to eat but don’t feel like dragging out every tool and utensil I own.
SHOP THE POST!
adapted from Real Simple
3 large eggs, at room temperature
1 cup granulated sugar
1 1/2 cups almond flour (store bought or make your own!)
1 1/2 cups unsweetened flaked coconut
pinch of kosher salt
confectioner’s sugar, for dusting
Pre-heat oven to 350 degrees; grease a 9″ cake or springform pan and line the bottom with parchment paper.
Using the whisk attachment, whisk the eggs on medium speed till combined. Raise the speed to medium-high and slowly add the sugar. Raise the speed to high and whisk for 5 more minutes. Fold in the almond flour, coconut and salt.
Transfer batter to your prepared pan, smoothing the top with a small angled spatula. Bake for 25 – 30 minutes, or till firm and golden brown. Let cool in pan on a wire rack, then remove from pan to serve, dusting with confectioner’s sugar.
This delicious recipe brought to you by Sheri Silver
More Passover recipes on Pinterest!
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