Passover Cookies - Flourless Not Tasteless Treats
Happy Passover to my fellow Jews! I hope you are all having wonderful holiday time with family and friends. I don't know about any of you but I've been starving. Matzah is really not filling at all and there are only so many salads and veggies and fruit I can eat as snacks. Jeffrey and I tend to snack mostly on Macaroons. Manischevitz does make many wonderful flavors like Rocky Road, Chocolate Chip and Mint Chocolate. While Kosher for Passover Macaroons are incredibly delicious I really wanted to make my own homemade version because I find them really oily (I have also heard this feedback from other people). So I came up with 2 types of cookies which are lighter, less oily and super easy to make. Also, it is very easy to change up flavors with some experimentation. My family and friends of all ages love these cookies and I hope you do too!
Keep in mind 1 thing: If you want your cookie to be more like a meringue cookie, make sure you follow the step where your egg whites are whipped into stiff peaks. If you want your cookies to have more of a macaroon consistency, mix in alternate ingredients once egg whites are "frothy/bubbly"- recipe 1 uses the meringue technique while recipe 2 uses the macaroon technique. Both cookies can be made both ways!
The following equipment is useful for both recipes:
Parchment Paper (I recommend giving the parchment a swoosh of non-stick cooking spray because they do stick)
Handheld Electric Mixer or a standmixer
Cookie #1 - Coconut Meringue Cookies
4 cups Sweetened, shredded coconut
4 large egg whites (or 1/2 cup liquid egg whites)
1/2 cup white granulated sugar
2. Whisk together egg whites, sugar, vanilla and salt - combine until the egg whites are stiff (you know egg whites are stiff because when you scoop some onto your spatula and flip over, nothing comes off)
3. Fold coconut into egg white mixture
4. Using a tablespoon, spoon batter onto cookie sheets (you will need 2 sheets) leaving space for them to spread. Bake for 15-20 minutes. or until golden. Let cool before taking off cookie sheet
5. Store in Refrigerator. Will keep for a week....but I doubt they will last that long :)
Cookie #2 - Double Chocolate Coconut Macaroon
2.5 cups Sweetened, shredded coconut
4 large egg whites (or 1/2 cup liquid egg whites)
1/2 cup white granulated sugar
3/4 Cup Unsweetened Chocolate Chips
2. Whisk together egg whites, sugar, vanilla and salt - combine until the egg whites are frothy/bubbly (bubbles and frothy like consistency will occur, if you keep going they will become stiff peaks...but then you will have a meringue cookie)
3. Fold cocoa powder into egg white mixture - batter will look like a fudge brownie batter consistency. Then fold in coconut and then chocolate chips
4. Using a tablespoon or fingers, form macaroons into balls and place onto cookie sheets (you will need 2 sheets) leaving space between them. They should not spread too much. Bake for 15-20 minutes or if it feels solidified to the touch. Let cool before taking off cookie sheet
5. Store in Refrigerator. Will keep for a week....but again (lol) I doubt they will last that long :)
I hope you enjoy these cookies as much as we are!
