Monday, April 16, 2012


On the sixth day of Passover I was getting pretty desperate for snacks.  I had two egg whites in the freezer from a half-batch of chocolate ice cream, and scared up the rest of the ingredients.

The Bible has two macaroon recipes.  I kind of made a hybrid of the almond and coconut, because I didn't have enough almonds, then left out the extract because it isn't KLP.  This version can be done entirely in the food processor.  Or, if you buy ground almonds, just mix them in a bowl.

*2 egg whites
*1 C (about 4.5 oz) almonds.  They can be whole, sliced, or slivered
1/4 C sugar
*1/2 C coconut flakes

1.  Preheat oven to 350º.  If grinding the nuts, place in food processor with sugar and let run until finely ground.

2.  Add coconut and pulse two or three times, until distributed in nut flour.  Add egg whites and run for about ten seconds, until a paste forms.

3.  On a lined cookie sheet, drop mixture in 1" mounds, about 1" apart.  Bake for 20 minutes, until puffy and golden.  Cool slightly, then move to wire rack to cool completely.

Makes 2 dozen

Difficulty rating  π

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