The almond version is often spelled with one “o,” the coconut cookie gets two. Both are great for Passover. Recipes adapted from “The Joy of Cooking,” (2006 edition) by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker (Scribner).
Almond Macaroons (Macarons)
Makes about 30.
Ingredients
- 7 ounces almond paste
- 1 cup confectioners’ sugar
- Pinch of salt
- 3 large egg whites
- 1/4 teaspoon almond extract (optional)
Directions
Combine almond paste, sugar and salt in a food processor and process until finely crumbled. With the machine running, add egg whites and almond extract, and process until smooth, about 1 minute.
Transfer the mixture to a large heavy saucepan, and cook, stirring constantly, over medium heat until slightly thickened, about 4 minutes. Remove to a bowl and refrigerate until cooled and slightly firm, 20 to 30 minutes.
Preheat oven to 350 degrees. Grease or line 2 cookie sheets. Drop the batter by heaping teaspoonfuls about 2 inches apart onto the cookie sheets. Bake, 1 sheet at a time, until the cookies are tinged with brown, 15-17 minutes. Let stand briefly, then remove to a rack to cool.
Coconut Macaroons
Makes about 36.
Ingredients
- 2/3 cup sweetened condensed milk
- 1 large egg white
- 1 1/2 teaspoons vanilla
- 1/8 teaspoon salt
- 3 1/2 cups flaked or shredded sweetened coconut
Directions
Preheat the oven to 325 degrees. Grease or line 2 cookie sheets. Stir together condensed milk, egg white, vanilla and salt in a large bowl until combined. Stir in coconut until blended.
Drop the dough by tablespoonfuls about 2 inches apart onto the cookie sheets. Bake, 1 sheet at a time, until golden brown, 20 to 24 minutes. Let stand briefly, then remove to a rack to cool.
