Cookie

Macaroons

by:
April 13, 2014

Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.

Today: A dessert to do Jewish people proud.

Macaroons from Food52

I need to tell all of you that while I love being Jewish, I often feel sad about my people’s desserts. Yeah I know all about rugelach, which, quite frankly, is as bad as often as it is good -- and yes Joan Nathan has gotten me through plenty of Passover meals with her flourless chocolate cakes. 

But you know, there really is no pain quite as intense as biting into a bready, flavorless cookie from the kosher deli, and the Passover macaroon is often a sad, cloying affair. But if you are going to make the latter this year, might I suggest these Macaroons, which are super snappy easy and the results sort of weirdly addictive. 

I used sweetened coconut, which is easier to find than unsweetened, and reduced the sugar to 1/4 cup. I blobbed these guys onto a parchment paper lined sheet, rather than using foil. Be sure either way to take them off once they have set, or they will stick. If you make them large, you will have fewer than two dozen, but really there is no wrong size as long as you are consistent. 

They become a lovely brown on top. I ate three after lunch. Sue me. 

Macaroons by we. eat. happy.

Makes almost 2 dozen

2 free-range egg whites
3/4 cups organic sugar
1 teaspoon pure vanilla
2 1/2 cups unsweetened coconut
Pinches Maldon sea salt

See the full recipe (and save and print it) here. 

Photo by James Ransom

Order now

A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

Order now

4 Comments

Carol April 14, 2014
I use the recipe from the back of the Baker's coconut package as well, but sometimes add either lemon, lime or orange zest, and increase the vanilla. Sometimes swap the vanilla out with lemon extract. They're always devoured.
 
Paula April 14, 2014
Our family recipe is the same (sweetened coconut, reduced amount of sugar) and we add 2 cups of corn flakes which gives the cookie a little crunch and extra flavor. I don't know if corn flakes are Kosher, but they make a great cookie.
 
lydia.sugarman April 13, 2014
My family has made and enjoyed coconut macaroons made from the recipe on the back of the Baker's Coconut bag for longer than I can remember. I've always used almond extract to enhance the coconut flavor, so I'm inspired to try vanilla to see how we like that.
 
Author Comment
Jestei April 13, 2014
you could add almond here, too!