Parisian Passover Coconut Macaroons
Servings 30 macaroons
Equipment
- 2 baking sheets
- Parchment paper
- Stand mixer with whisk attachment
Ingredients
- 1 ¼ cups granulated sugar
- ¾ cup water
- 3 large egg whites, room temperature
- 3 cups finely grated unsweetened coconut (8 ounces)
Instructions
- Preheat oven to 325° F.
- Line baking sheets with parchment paper.
- Put water and sugar in small saucepan and cook over low heat, stirring occasionally, until sugar is dissolved.
- Bring syrup to boil and boil without stirring, until syrup reaches soft-ball stage (238° F).
- While syrup boils, beat egg whites in mixer with whisk attachment on low speed, until stiff peaks form.
- Gradually pour hot syrup in thin stream down side of bowl into whites, beating constantly on high speed. Be careful to avoid letting syrup touch whisk, as it may spatter and harden.
- Continue to beat until meringue is room temperature.
- Stir in coconut.
- Spoon heaping teaspoons of meringue onto parchment paper, in mounds about 1 inch apart.
- If desired, shape mounds into pyramids with wet fingertips.
- Bake 12 minutes, or until judge firm enough to be removed from baking sheet without losing their shape.
- Once macaroons are baked, transfer them to rack to cool. They will harden as they cool.
Notes
Adapted from Epicurious.