Michael Engle


Caramelized Coconut Macaroon Recipe

By Michael Engle | April 6, 2012

Photo: little blue hen

Passover macaroons generally earn one of two reactions: they are either (a) so incredibly delicious that you could eat them all day, every day, and year-round, or (b) so disappointing, that even though they are one of the best available kosher for Passover indulgences, you can’t wait for cookies, cakes, and doughnuts to become kosher again.

This recipe, as adapted from a Wall Street Journal posting, will elicit the first reaction.  Whereas commercially-baked macaroons (I’m looking at you, Manischewitz) tend to be bland and mushy, the Gillian Shaw recipe uses two a 50/50 blend of coconut “chips” and “macaroon coconut” to enhance the texture.  While Shaw uses unsalted butter in her recipe, this is a pareve adaptation.  Because there is no dairy (or, obviously, meat), these macaroons can be eaten at any time of day, without worrying whether or not you have waited long enough after your last meal.

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