Ingredients. Place on prepared sheet and bake for 15 minutes until golden brown. I'd eat them anytime (my family hasn't been kosher for generations) - but perhaps it would be a little smarter not to explicitly label this recipe as for 'Passover.' Coconut macaroons may not be exclusively Jewish, but they're strongly associated, as already noted. With wet hands, form balls about 1 ½ inches in diameter. Author Comment. 4. Show off your culinary skills with a batch of pretty pastel macaroons. Kristen M. March 25, 2020 Amysarah, a very belated note to say thank you for your thoughts here. These are a very English kind of macaroon, the sort you always used to see displayed in bakers’ shops alongside the madeleines (those sponge castles dipped in luminous strawberry jam and dredged in throat-catching grated coconut, and so very different from those that inflamed the memory of Marcel Proust). Preheat the oven to 160°C/325°F/gas 3. They're a small light biscuit, crunchy outside and soft inside, made with ground almonds, sugar and egg whites. Author: livingonadime.com. Gently fold in coconut. In another bowl, whisk the egg whites with the vanilla extract, using a fork, until just frothy. Preheat your oven to 350°F (180°C) and line a large cookie … 5. 6. Mix the ground almonds with the sugar and cornflour in a large bowl. Servings: 12-15 Cookies. 3. Donal Skehan’s coconut macaroons Donal Skehan is young, Irish and a former pop star — and thanks to his millions of YouTube fans, is now billed as Ireland's answer to Jamie Oliver. 3 1/4 cups (10oz/300g) shredded coconut; 3/4 cup (7oz/225g) sweetened condensed milk (about 1/2 can) 1/2 cup (3oz/90g) chocolate, melted; Instructions. If you like your macaroons chewier in texture, allow the macaroons to cool on the baking sheet for 10 minutes. If you like them crispier, transfer the macaroons to a cooling rack. 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