Observing Passover? Try this delicious recipe for coconut macaroons, excerpted from Uri Scheft’s Breaking Breads: A New World of Israeli Baking.
The James Beard Award-nominated cookbook was named one of the Best Cookbooks of the Year by Food & Wine, The Boston Globe, The Los Angeles Times, The New York Times, The San Francisco Chronicle, USA Today, The Washington Post, and more.
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Flour-free and Passover-friendly, these macaroons are my favorite of all time. They are delicious on their own, or can be used as the base for chocolate dipped meringue-topped krembos, a chocolatey, marshmallowy treat found in Israel akin to the Mallomar (seen in the picture below).
Krembos, Photo by Con Poulos
Coconut Macaroons
Print RecipeIngredients
- 4 large egg whites
- 230 grams (1 cup plus 2 tablespoons) granulated sugar
- 210 grams (2½ packed cups) desiccated unsweetened coconut
- 30 grams (2 tablespoons) apricot jam
Instructions
Pour enough water into a medium saucepan to reach a depth of 2 inches and bring it to a simmer over medium heat. In a heat-safe medium bowl, whisk the egg whites and the sugar together. Reduce the heat under the saucepan to low and set the bowl of egg whites on top. Heat the egg whites, whisking continuously, until the sugar is dissolved.
Remove the bowl from the saucepan and stir in the coconut and apricot jam. Cover the mixture directly with plastic wrap and refrigerate for 30 minutes.
Adjust one oven rack to the upper-middle position and another to the lower-middle position. Preheat the oven to 450°F.
Line 2 rimmed sheet pans with parchment paper. Take a scant 1 tablespoon of the coconut mixture (about 11 to 12 grams) and shape it into a small ball. Place the ball on the sheet pan and flatten it out as even as possible (wet your fingers to keep the mixture from sticking). Repeat until the sheet pan is full; then repeat the process with the remaining dough on the other prepared sheet pan. If there are a lot of cracks around the edges of the macaroons, use a wet finger to patch and smooth the edges.
Bake the macaroons, rotating the sheets between the top and bottom racks midway through baking, until they are golden brown, 4 to 6 minutes total. Remove the pans from the oven, and let the macaroons cool completely on the sheets. Then serve them or store them in an airtight container for up to 3 days. (The macaroons can also be frozen on the sheet pans and then transferred to a resealable plastic freezer bag and frozen for up to 1 month.)
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