Recipe By Faigy Grossmann
Not too many years back, the only store-bought Pesach cookie option was the humble coconut macaroon (not to be confused with the delicate French macaron). My kids refuse to eat macaroons; they don’t see why I consider them a tasty treat. So I’ve gone and added sprinkles — because everything colorful is clearly more fun to eat!
Yields 16 macaroons
In a bowl, combine coconut, potato starch, sugar, and salt. Mix well with a fork to eliminate potato starch clumps.
In a second bowl, whisk egg whites and vanilla until frothy. Combine egg whites with coconut mixture, making sure the liquids are fully incorporated into the coconut.
Allow to rest for 20 minutes. Add sprinkles and mix.
Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
Scoop two-inch (five centimeter) balls of coconut mixture and place on a baking sheet. (Cookies do not spread during baking, so you can place them close together.) If desired, with damp hands, form balls into pyramids.
Bake macaroons for about 20 minutes, until bottoms are starting to brown. Do not overbake, as they will dry out. When cookies are cool, melt chocolate and dip the bottoms of the macaroons into chocolate.
You can omit sprinkles and vanilla. You can also substitute orange or lemon zest, coffee, or cocoa powder for the sprinkles.
Freeze in an airtight container or ziplock bag. Any recipe that includes melted chocolate may bloom (develop a whitish coating) once frozen. This is still okay to eat.
You can use chocolate chips or any type of chocolate you prefer.
Photography by Hudi Greenberger
Styling by Renee Muller
