I love coconut at any time of year, but Passover really seems like the perfect time for this gluten-free treat.
And when you talk about macaroons, you have to go to the source: Dan Cohen, author of “The Macaroon Bible” and owner of Danny Macaroons, who makes some of the most scrumptious and inventive macaroons around.
If you’re not up for making your own, Danny Macaroons can be found locally at Artisanal (Wilmette), Goddess and the Grocer (Chicago), Southport Grocery (Chicago) and all Sunset Foods locations. Of course, if you’ve just got to have the Peanut Butter & Jelly or the Chocolate-Banana-Nut flavors, you can order directly from the website, or buy the book and make them at home!
Cohen’s advice for this version of his delectable treats? “Find your favorite raspberry jam and have yourself a raspberry party.”
Chocolate-Dipped Raspberry Macaroons
Makes 24 2-inch macaroons
- One 14-ounce can sweetened condensed milk
- 2 ounces (1/2 cup) fresh raspberries
- 1/2 teaspoon vanilla extract
- Grated zest of 1/2 lemon
- One 14-ounce bag sweetened shredded coconut
- 2 large egg whites
- 1/4 teaspoon kosher salt
- Raspberry jam, for filling
- 2 ounces dark chocolate, coarsely chopped into pieces the size of a quarter and melted
1. Preheat the oven to 350 degrees with a rack in the center of the oven. Line a baking sheet with parchment.
2. In an extra-large bowl, measure out 8 ounces of the condensed milk by weight. If you don’t have a scale, use approximately half of the can. Add the raspberries, vanilla, and lemon zest and combine with a rubber spatula. Add the coconut to the condensed milk mixture and combine until thoroughly mixed.
3. Add the egg whites and salt to the bowl of a stand mixer (or small bowl if you’re using a hand beater) and whip on medium-high until very stiff peaks form, 2 1/2 to 3 minutes.
4. Using a rubber spatula, gently fold the egg whites into the coconut mixture. After it’s combined, push the mixture into one big blob to make it easier for you to portion out the macaroons.
5. Dip 2 spoons into a small bowl of water, shake them off, form the mixture into balls approximately 1-1/2 inches in diameter, and place them on the baking sheet about 1 inch apart. (You can also form them by hand, but be sure to wet your fingers frequently.)
6. Form a well in the center of each macaroon and spoon jam into the wells. You can either leave them as “thumbprint” cookies or fold up the surrounding macaroon batter to fully enclose the jam. Place the sheet into the oven to bake for 22 minutes. After about 19 minutes, start checking for coloring. Look for an even, light golden color and for the undersides to be nicely tanned.
7. Remove from the oven and transfer the macaroons to a cooling rack to let cool completely, and drizzle with melted chocolate if you’d like. The macaroons will keep at room temperature for 3 to 5 days, for about 3 weeks in an airtight container in the fridge, and for a few months if stored in an airtight container in the freezer.
Excerpted from MACAROON BIBLE, © 2013 by Dan Cohen. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.