Welcome to The Storied Recipe! This gluten-free, chewy Coconut Almond Macaroon recipe was shared by my podcast guest, Marissa Wojcik, as part of her episode all about Passover. As you make her macaroons (also called Inside Out Macaroons or Almond Joy Macaroons), I invite you to listen to her story.
Marissa's Coconut Almond Macaroon is an adorable golden brown little cookie that you can easily make with things you have right in your kitchen. Inspired by an Almond Joy Candy bar, these are full of dessicated coconut, have almonds inside, are topped off with one more almond, and then drizzled or dunked in chocolate.
If you hide the almond inside, these are also called Inside Out Macaroons.
P.S. Marissa also shared her famous Jewish Brisket crowdsourced by 8 grandmothers. If you're preparing for Passover, here are 57 Side Dishes for the High Holy Holidays. This is a detailed list of recipes, including which ingredients are appropriate for each holiday.
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Are these Kosher for Passover?
Coconut Almond macaroons are a popular treat during Passover, but their Kosher for Passover status depends on certain factors.
- This recipe calls for Eagle Brand sweetened condensed milk which is Kosher certified.
- However, mixing dairy and meat violates kosher dietary laws.
- To try this recipe without Sweetened Condensed Milk, Pacific Foods lists these 5 alternatives
- The best option is Sweetened Condensed Coconut Milk
- Also depends how strictly you observe Passover - if you live in a Modern Jewish home like Marissa, you can enjoy her recipe
- Marissa's chocolate ganache also contains dairy - Check below for non-dairy options
- For ideal desserts no matter how strict, look at this link What to Serve With Jewish Brisket for High Holy Days
Macaroons vs. Macarons
Macaroons:
- Typically made with ground almonds (not in this recipe) or shredded coconut (lots in this recipe).
- Like Macarons, Macaroons use egg whites
- Have a dense and chewy texture.
Macarons:
- Delicate French meringue-based treats.
- Made with almond flour.
- Have a crisp outer shell and a soft, airy interior.
- Filled with various flavors of ganache, buttercream, or jam.
Ingredients in Almond Joy / Inside Out Macaroons
Contains:
- Egg whites
- Dessicated coconut
- Almond extract
- Whole almonds
- Sweetened condensed milk (or Sweetened Condensed Coconut Milk)
- Chocolate
Does not contain:
- Gluten Almond paste
- Almond flour,
- Almond meal or any almond mixture
- Egg yolks
- White sugar
Instructions
- Combine condensed milk, coconut, vanilla extract, and almond extract in a bowl.
- Whip egg whites until stiff peaks form, then gently fold into the coconut mixture.
- Scoop mixture into balls, flatten, place three almonds in the center, and roll into balls.
- Bake for 25 minutes until lightly browned, then cool on a wire rack.
- Make ganache by melting chocolate chips with heated milk, adding coconut oil, and whisking until smooth.
- Dip macaroons in ganache, place an almond on top, and let ganache harden for a few hours. Enjoy!
How to Make Kosher Chocolate Ganache
- To use this recipe, you can simply melt unsweetened or bittersweet chocolate over a double boiler. Obviously, don't use milk chocolate
- You can also use Elisabeth's recipe for Dairy Free Chocolate Ganache
3 Tips for Chewy Macaroons
- Moisture: Keep the coconut mixture moist (in this case, use Eagle Brand Sweetened Condensed Milk or Sweetened Condensed Coconut Milk)
- Technique: Gently fold the whipped egg whites to preserve airiness.
- Timing: Bake until lightly browned for the perfect chewy texture. Don't overbake!
Variations
- Make an indentation on top of each cookie with your thumb. After baking, cook cookies, then top each with Maraschino cherries
- If you don't prefer almonds, use any other tree nut!
History of Jewish Macaroons and Passover
Jewish macaroons and their association with Passover have an intriguing history. Historian David Gitlitz has traced their origins to Italian Jews, who introduced them during the Renaissance period. These macaroons were likely inspired by an Italian cookie called "amaretti." Furthermore, the folklorist Auricoste de Lazarque suggests that a Jewish wine salesman played a role in popularizing macaroons as a Passover treat, as they were suitable for the holiday's dietary restrictions. Over time, Jewish communities embraced macaroons as a traditional Passover dessert, highlighting the cultural exchange and culinary adaptations within Jewish history.
Equipment
Largest scoop in Cookie Scoop Set
Storage
- Store these coconut almond cookies in an airtight container to maintain their freshness and prevent them from becoming stale.
- Place a layer of parchment paper or wax paper between the macaroons to prevent them from sticking together.
- If stored properly, coconut macaroons can typically stay fresh for up to one week.
- For longer storage, you can freeze coconut macaroons in an airtight container or freezer bag. Thaw them at room temperature before serving for the best texture and flavor in each delicious little cookie.
Related
Pairing
Recipe
Easy Chewy Coconut Almond Macaroon Recipe
Ingredients
- 14 oz Eagle Brand Sweetened Condensed Milk or Sweetened Condensed Almond Milk
- 14 oz Desiccated coconut (unsweetened)
- ½ teaspoon Almond extract
- 1 teaspoon Vanilla extract
- 2 Egg whites
- 1/2 teaspoon Salt
- 60 Roasted unsalted almonds
GANACHE**(see note if for Passover)
- 1 cup Chocolate chips
- 1/3 cup warmed Milk
- 1 teaspoon Coconut oil
Instructions
- Preheat oven to 350.
- Line cookie sheets with parchment paper, if desired
- Combine the Eagle Brand Sweetened Condensed Milk**, coconut, vanilla extract, and almond extract in a large bowl until fully combined.
- In a separate mixing bowl, use a KitchenAid or hand mixer to whip the egg whites on medium speed until stiff peaks form. Gently fold the egg whites into the coconut mixture until combined.
- Using an ice cream scoop or large scoop in cookie scoop set, scoop out balls of the cookie dough.
- Flatten each ball and place up to three almonds in the center of each cookie.
- Pinch back together and roll in your hands to make a ball.
- Bake in preheated oven for 25 minutes, or until just starting to brown on top. Take baking sheets out of the oven and place on a wire rack to cool.
- While the macaroons are cooling, make the ganache by placing chocolate chips in a bowl. Heat the milk until almost boiling. Pour over the chocolate and let sit for about 30 seconds. Whisk until smooth. Add in coconut oil and whisk to combine.
- Dip the macaroon into the ganache and place an almond on top. Let sit for a few hours until ganache has hardened.
Notes
- While you make these Chewy Coconut Almond Macaroons, make sure to listen to an interview with my podcast guest, Marissa Wojcik in A Passover Episode.
- If you'd like to make these Kosher for Passover (and are including meat in your meal), choose Sweetened Condensed Almond Milk.
- Feel free to omit the milk from the ganache and add a little extra coconut oil to make the ganache in a way that adheres to your Kosher/Passover restrictions.
Would love to hear from you!