These cookies are like the passover cookies that they used to make at the old My Most Favorite Dessert shop on Madison Ave in the 80’s….
“Actually Good” Passover Cookies:
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Yield: Makes 40 cookies
Parchment paper
2 1/2 cups walnut halves
3 cups (k-p) confectioners’ sugar
1/2 cup plus 3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
4 egg whites (size LARGE eggs- if you have Jumbo use 3)
1 tablespoon vanilla extract
These are the best coconut macaroons ever– nothing like those gross canned ones.
Chocolate-Dipped Coconut Macaroons
(Gourmet Magazine, March’92)
Yield: Makes about 30 macaroons
4 large egg whites
1 1/3 cups sugar
1/2 teaspoon salt
1 1/2 teaspoons vanilla (for not-passover also use 1 tsp coconut extract)
2 1/2 cups sweetened flaked coconut
1/4 cup matza cake meal (for non-passover use flour)
1/2 cup chocolate chips, or bittersweet chocolate
In a glass bowl in the microwave melt the chocolate, stirring until it is smooth, about 2 minutes, and dip the macaroons, 1 at a time, into the chocolate, coating them halfway and letting any excess drip off. Transfer the macaroons as they are dipped to a foil-lined tray and chill them for 30 minutes to 1 hour, or until the chocolate is set. The macaroons keep, chilled and separated by layers of wax paper, in an airtight container for 3 days. (If the macaroons are made in advance, let them stand at room temperature for 20 minutes before serving.)
One Response
I just made the "Payard" cookies, they are amazing. Follow the recepie and don't over bake and then cooool before peeling out of the parchment. You can use Silpan , it might be easier.