On Wednesday I posted a video showing how to make cute bunny cupcakes, and today I’m sharing a Passover recipe to mark the upcoming holiday.
Tonight begins Passover, one of the most important observances in Judaism. This eight-day festival commemorates the Exodus from Egypt and often overlaps on the calendar with Easter.
Passover, or Pesach, celebrates the Israelites’ journey from slavery to freedom and the continuing story of the Children of Israel in the Bible.
The holiday’s name refers to the way God “passed over” the homes of the Israelites during the final plague on Egypt, protecting them on the night they prepared to leave. According to the tradition, the Israelites left so quickly they did not allow bread dough to rise. To remember this haste, leavened bread is avoided during Passover, and the festival is also known as the Festival of Unleavened Bread. Matzo, an unleavened flatbread, is a central symbol of the holiday.
The macaroons in this recipe contain no flour. I made them without corn syrup to follow a stricter Ashkenazi practice, although corn syrup is acceptable in some Sephardic communities; the ingredient is left in the recipe so you can choose according to your tradition.
This recipe comes from Sarabeth Levine of Sarabeth’s Bakery in New York. These coconut cookies are light, crunchy on the outside, moist inside, and are delicious any time of year—not just for Passover.
Orange-Coconut Macaroons
Makes about 2 dozen macaroons
Passover macaroons are made without flour. They develop a crisp exterior and a tender, chewy interior. I add orange zest to balance the sweetness. The toasty coconut that falls onto the baking sheet while scooping is one of the best parts—people fight over those at the bakery. Don’t limit these plump, easy cookies to Passover; they’re wonderful year-round. —Sarabeth Levine
BAKER’S NOTE: To keep macaroons chewy and moist, a simple syrup helps achieve the right texture. For best flavor and texture, use unsweetened desiccated coconut rather than standard sweetened coconut flakes.
1 1/2 cups sugar
1/3 cup water
2 teaspoons light corn syrup (optional)
Pinch fine sea salt
Seeds from ½ vanilla bean or ½ teaspoon pure vanilla extract
Grated zest of ½ orange
5 cups (about 1 pound) unsweetened desiccated coconut
3 large egg whites, at room temperature
1. Position a rack in the center of the oven and preheat to 325°F. Line a half-sheet pan with parchment paper.
2. In a heavy-bottomed medium saucepan, combine the sugar, 1/3 cup water, corn syrup (if using), and salt. Bring to a boil over high heat, stirring only until the sugar dissolves. Pour the hot syrup into the bowl of a heavy-duty mixer. Add the vanilla seeds and orange zest and stir to combine.
3. Attach the bowl to the mixer with the paddle attachment. On low speed, gradually add the desiccated coconut. Then slowly pour in the egg whites and mix until a cohesive dough forms. Let the mixture rest for 10 minutes.
4. Using a 1 1/2-inch ice-cream scoop, portion the coconut mixture. Lightly compress the coconut in the scoop so each mound holds its shape when released onto the prepared pan. Space the mounds about 1 inch apart.
5. Bake until the macaroons are light golden on top, about 18–22 minutes. Remove from the oven and cool completely on the pan. Store in an airtight container at room temperature for up to 5 days.
Enjoy!
