Passover and Easter
Thursday, April 09, 2009
I have been invited to a Seder, and my Tia (aunt) wants me to bring dessert on Easter Sunday. Well, what could I bake to please everyone? Macaroons! Spring days are perfect for these easy little gems. These macaroons are not to “pareve” constraints, and contains a bit of alcohol. Check with your host family before making a batch of the coconut wonders. Being a Honduran girl who used to climb coconut trees, and one who would get scraped knuckles from helping her grandmother grate fresh coconuts for breads, and other sweet treats, I just cannot use the sweetened stuff. I use unsweetened organic coconut which is available at most natural-foods and Asian/Indian markets.
Buno Appetitio
INGREDIENTS:
10 ounces unsweetened organic shredded coconut
14 ounces sweetened condensed milk
2 teaspoons DiSaronno Amaretto Liqueur
2 large eggs, at room temperature
1/4 teaspoon kosher salt
White chocolate pieces ( to melt)
DIRECTIONS:
Preheat the oven to 325 degrees F.
TIP – Set the eggs out for at least two hours beforeusing. Room temperature eggs form better peaks.
1. Combine the coconut, condensed milk, and DiSaronno in a large bowl.
2. In another bowl, whip the eggs and kosher salt with a whisk for 4-minutes or on high speed of an electric mixer for about 2-minutes until the eggs are frothy.
3. Fold the eggs into the coconut mixture.
4. Place mixture in your ice box for about
15 minutes before baking.
4. Drop onto a cookie sheet lined with parchment paper using a soup spoon.
5. Bake for 10 – 13 minutes, until slightly golden brown.
6. Melt white chocolate pieces being careful not to burn. Drop by the teaspoonful over “completely cooled” macaroons. Serve.
Yields: 20 cookies
