Monday, April 6, 2009

Easter Macaroons

I love coconut.






















I bought some shredded coconut a while ago with intentions to make macaroons. I love macaroons. My love stems from my childhood when my mom would by the Manishevitz Macaroons for Passover. I would pop open the can and eat them until my mom took them away from me. Personally, I think macaroons should be eaten year round and there is no reason to wait until spring for Easter or Passover to eat these lovely treats. I was going to make these macaroons months ago and for one reason or another I always made something else. It is rare for me to have free time on weeknight evenings (see earlier posts about me working all the time as an auditor), but I did and all I wanted to do was bake! It was macaroon time!

This post is titled Easter Macaroon because they actually have a scant amount of flour in the recipe (and I dyed them pretty spring colors). If you want to make them for Passover I think you could substitute the flour with almond flour (finely ground almonds) or perhaps some matzo cake meal (not matzo meal). I used this recipe from my boyfriend's mom because she is an amazing baker and I had these at her house. They come together amazingly fast and are super easy. Even if you are just a beginner in the baking realm you could handle these.

I would like to mention that I just realized this recipe comes from the Baker's Coconut Package :)

For those celebrating this week Happy Easter and Happy Passover.

Chocolate Drizzled Macaroons
adapted from Baker's Coconut courtesy of Teresa Miller

1 (14 ounce) package shredded coconut
2/3 cup sugar
6 tablespoons flour
1/4 teaspoon salt
4 egg whites
1 teaspoon almond extract
Assorted food coloring
1/2 cup semi sweet chocolate chips

Preheat oven to 325 degrees F. Grease and flour baking sheets; set aside. Mix coconut, sugar, flour and salt in large bowl. Stir in egg whites and almond extract until well blended.
Divide mixture into separate bowls, add food coloring one drop at a time until you reach desired color. Note: I divided the mixture into five batches. The green, blue, and yellow took two drops of food coloring, the pink took one drop and the purple took one red and two blue drops.

Drop coconut mixture into 36 mounds, 2 inches apart, on prepared baking sheets, using about 1 tablespoonful of the coconut mixture for each mound.
Bake 20 min. or until edges are golden brown. Immediately remove from baking sheets to wire racks. Cool completely.

To decorate with drizzled chocolate, place chocolate in a sandwich bag on a microwave safe dish and microwave in 30 second intervals moving the chocolate around between each interval until melted. Using scissors, cut the tip off the sandwich bag. The smaller your cut, the smaller the drizzle. Use the sandwich bag to pipe the chocolate back and forth over the macaroons until you reach the desired look.

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