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COCONUT MACAROONS

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I absolutely love the taste of coconut and I am obsessed with dates. I mean they just go together like summertime and braais, like red wine and steak, like family and the holidays.

So I decided to combine the 2 to create an awesome macaroon that is also Kosher for Passover.
They are sweet and chewy, and man are they good. And they only need 5 ingredients.

They are so easy and perfect to whip up year round. Enjoy rocking these out of your kitchen.

I am so blessed and grateful for all your love and support. Wishing you and your family a wonderful Passover. May your home be filled with love, light and all of Hashem’s blessings

xxx Chef MM

COCONUT MACAROONS

US (Imperial)

Print Ingredients

1/3 cup date syrup

5 cups sweetened shredded coconut

1 tsp vanilla extract

2 large egg whites - room temperature

¼ tsp kosher salt

InstructionsPreheat the oven to 355°F

Place the date syrup, coconut and vanilla extract in a large bowl. Mix to combine

Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks.

Carefully fold the egg whites into the coconut mixture, making sure not to overwork it and deflate all the air.

Drop the batter onto sheet pans lined with parchment paper using either a mini ice-cream scoop, or 2 teaspoons.

Bake for 25 minutes, until golden brown. Cool and serve.

MAKES 30

EU (Metric)

Print Ingredients

1/3 cup date syrup

5 cups sweetened shredded coconut

1 tsp vanilla extract

2 large egg whites - room temperature

¼ tsp kosher salt

InstructionsPreheat the oven to 180°C

Place the date syrup, coconut and vanilla extract in a large bowl. Mix to combine

Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks.

Carefully fold the egg whites into the coconut mixture, making sure not to overwork it and deflate all the air.

Drop the batter onto sheet pans lined with parchment paper using either a mini ice-cream scoop, or 2 teaspoons.

Bake for 25 minutes, until golden brown. Cool and serve.

MAKES 30

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