Joanne Chang, of Flour Bakery, mixes a pastry cream into the coconut mixture of these Macs. They bake up nice and crispy on the outside and soft and “creamy” on the inside. Throw in a few chocolate chips if you like, or add some dried cherries, cranberries or chopped apricots. We’ve traded out the bit of flour in the original recipe and substituted Matzoh Cake Meal, so if you’re looking for a Kosher for Passover Macaroon, these are your babies.
¼ cup milk
¼ cup sugar
2 tablespoons Matzoh Cake Meal
1 pinch kosher salt
2 egg yolks
½ teaspoon vanilla extract
2-14 ounces bags of sweetened shredded coconut
6 egg whites
1 cup sugar
1/2c. mini chocolate chips
1/2c. dried cherries, chopped (opt.)
1/2c. dried apricots, chopped (opt.)
Whisk together the matzoh cake meal with the sugar and the salt. Add this mixture to the egg yolks and mix.
Scald the milk until almost boiling (do not boil).
Add the scalded milk to the egg yolk mixture, a little at a time, whisking constantly.
Return the milk and yolk mix to the stove over medium heat, whisking continuously and vigorously until the mixture thickens and boils. Remove from the heat and add the vanilla extract.
Cover the pastry cream with plastic wrap, placing it directly on top of the cream and let it cool completely.
Preheat the oven at 350F and prepare the baking sheet by covering it with parchment paper or a silicone baking mat.
In a large bowl, combine the coconut, egg white, sugar, salt, pastry cream and other add-ins. Stir all together with a large wooden spoon until well combined. (You can then refrigerate the dough at this stage if needed for up to 5 days).
Scoop approximately 1/8 cup of the dough onto the prepared baking sheet and pinch the top to form a pointy tip.
Bake for 20 to 25 minutes or until the cookies are golden brown. Let the cookies cool on the baking sheet for approximately 20 minutes and then transfer to the wire rack to cool completely.
The macaroons can be stored in an airtight container at room temperature for up to 3 days.