For approximately 20 years, I ran a Passover store and by my final year, I was bringing in about 15 varieties of coconut macaroons. These macaroons were small, usually dry and came in a can. For many people, these are a Passover staple. About 15 years ago, I was working on my cookbook, Passover A Kosher Collection and I tried making my own macaroons for the first time. I discovered two things. One – they are really easy to make. Two – they are much better than the canned macaroons.
This version, combines toasted macadamia nuts, small pieces of white chocolate, and lime juice and zest. I LOVE this combination, but you can use any nuts you like, swap out the lime juice and zest with orange or lemon and milk or dark chocolate for the white.
Makes approximately 15.
- 100 grams / 3 1/2 oz raw macadamia nuts, roughly chopped
- 4 large egg whites
- 225 grams / 8 oz white sugar
- 1/2 tsp. salt
- 1 lime, zest and juice
- 1 tsp. vanilla extract
- 340 grams / 12 oz unsweetened shredded coconut (3 cups)
- 100 grams / 3 1/2 oz white chocolate, chopped into small pieces
- additional white chocolate for decorating *optional
Preheat the oven to 350°F / 175°C. Spread the macadamia nuts on a baking sheet lined with parchment paper and bake for 10 minutes, or until golden brown. Remove and allow to cool.
In a mixing bowl, combine the egg whites, sugar, salt, lime zest and juice, and vanilla and mix well. Add the coconut, white chocolate pieces and cooled macadamia and mix everything together.
Use two spoons or a small ice cream scoop to form macaroons (2-3 Tbsp.) and place them on parchment-lined baking sheets. Because of the nuts and chocolate chunks, I find that I have to pack the ice cream scoop quite tightly with the mixture so they stay together.
Bake for 15 minutes, turn the trays and bake another 10-20 minutes or until golden brown. Remove from the oven and let cool completely.
Optional – melt some white chocolate in the microwave or over a double-boiler and drizzle over the macaroons. Once the chocolate has firmed up, store the macaroons in an air-tight container for up to a week.