19 Passover Dessert Recipes That Might Become Your New Family Tradition
INGREDIENTS
- 3/4 cup of sugar
- 2 1/2 cups of grated coconut unsweetened
- 3 to 4 large egg whites
- 1 teaspoon of pure vanilla extract
- A little salt
DIRECTION
1. Preheat the oven to 325 degrees. Cover the pan with baking paper.
2. In a large bowl, mix sugar, coconut, 3 egg whites, vanilla and salt. Using your hands, mix well, really combine the ingredients. Additional egg white can be added, little by little, if the mixture is dry and not sticking together.
3. Use a small ice cream spoon or 2 tablespoons to form a mound; Place it on a prepared pan, about 1 inch apart. Wet your hands with water if necessary, and pinch the mound to make a pyramid shape.
4. Bake until golden brown, spinning halfway, 16 to 17 minutes. Let cool on a wire rack. Cookies can be stored in airtight containers at room temperature
up to 3 days.
VARIATION
Chocolate Macaroni
Follow the recipe for Coconut Macaroons, add 1/2 cup of chopped semisweet chocolate to the other ingredients. Bake, turn the sheet halfway, until it's golden brown, 15 to 20 minutes.
Chocolate Macaroon
Place 4 ounces of finely chopped semisweet chocolate in a heat-resistant bowl or the top of a double kettle on a skillet filled with boiling water. Stir until the chocolate melts; set aside to cool. Follow the instructions for Coconut Macaroons, increase the coconut to 2 2/3 cups and combine all ingredients with cold chocolate and 1/4 cup unsweetened cocoa powder. Roasting time must be almost the same; You will know cookies are finished when they are only hard to touch but still soft in the middle.
RECORD NOTE
You can also use grated coconut sweetened as long as you reduce the sugar in the recipe from 3/4 cup to 1 tablespoon.
full intructions : https://www.marthastewart.com/274463/passover-desserts?slide=3432481
