Wednesday, April 25, 2012

Two Types of Coconut Macaroon: Raspberry and White Chocolate

Macaroons are awesome. Here's a gluten-free, kosher-for-Passover recipe with two editions.

Coconut Macaroons, White Chocolate or Raspberry
based on a Smitten Kitchen recipe
makes ~45-50 macaroons

7.5oz ground coconut shavings
3-4 eggs, separated
1 cup confectioner's sugar (more for seasoning)
1 stick butter, melted

White Chocolate Version
5.5oz white chocolate chips

Raspberry Version
5-6oz raspberries, pureed or crushed
2tbsp confectioner's sugar

1. Preheat the oven to 350F.
2. Mix the yolks and the sugar to a consistent mixture. Set aside.
3. Beat the egg whites until soft peaks begin to form. Set aside.
4. Mix the coconut and raspberries/white chocolate chips.
5. With your hands, mix in the butter, egg whites, egg-sugar mixture, and additional sugar for raspberries until a thick, moist, and nearly solid mixture forms.
6. Take teaspoon-sized pieces of the batter and use your hands to form them into balls. Place on the cookie sheet.
7. Bake for 8-12 minutes, or until the outside is hard and beginning to brown. Remove, cool and serve.

And my friend David has a cool new blog:

And good old not-quite-anything-denominationally-but-everything-too me has started reading three really neat blogs:

RitualWell's blog, administered by the Reconstructionist Rabbinical College

Morethodoxy, mostly about the roller-coaster rides of Modern Orthodox practice in the 21st century:

Gotta Give 'Em Hope: an advocacy-cum-experience blog written by Chaim Levin, who's involved in a lot of Jewish queer things. He grew up in the Lubavitch Hasidic movement, but he doesn't identify completely with it anymore (he's not practicing in the traditional sense). He still identifies with it culturally, it seems. Anyway, READ IT.

No comments:

Post a Comment