Macaroons can be traced back to an Italian monastery of the 8th or 9th century. ... Italian Jews later adopted the cookie because it has no flour or leavening and can be eaten during the eight day observation of Passover.
Coconut macaroons are the ideal dessert during the holiday as they do not contain any flour or other forbidden Passover foods, but offer a delicious sweet ending to the meal.
And... Just so I don't get hate mail for including cornflour in a Passover recipe .....
In the past Jews from Sephardic origin have always eaten rice, corn and beans during passover where Ashkenazie jews did not. Last December, the Committee on Jewish Law and Standards voted on and passed two separate papers, allowing the eating of kitniyot (grains) on Passover. That means this will be the first Passover in hundreds of years that Ashkenazi Jews will be able to put a bowl of rice on the Seder table. A platter of corn. Favas. Lentil soup and the chickpea and sesame seed paste we know as hummus.
These are different from French Macarons which are made from Almond meal, Passover Macaroons are made from shredded coconut.
I love last minute quick and easy desserts and this is one for sure. I always have these ingredients in my fridge and these cookies keep really well in a tight Tupperware container. They are not very sweet so I also like to vary them a little with powdered sugar on top or a drizzle of white or dark chocolate for extra sweetness.
Here is my version of chocolate macaroons. (There are many)
You will need these ingredients:
4 Tablespoons sugar
1 teaspoon vanilla extract
2 + 2/3 cups of shredded coconut
4 tablespoons cornflour
¼ spoon of baking powder
100 grams of a semi sweet chocolate bar or chocolate chips
1 teaspoon of maple syrup or honey - I don't always add this, it depends on if I get a good consistency so judge before adding. Add if you need it to be more sticky.
In a small bowl melt the chocolate in the microwave for about 1 minute. If it is not meted enough add another 30 seconds or until it is 3/4 melted. Let it stand for a few minutes and mix with a wooden spoon.
In a medium bowl add eggs and sugar and whisk well. Add the vanilla extract, shredded coconut, cornflour, baking powder, and mix until all is combined. Add the melted chocolate. Add honey or maple syrup if needed to bind. Mix and put in the fridge for 15 minutes to firm up a little.
Heat oven to 350 and line a baking tray with parchment paper.
With a medium cookie scoop drop mixture on to baking pan about 2 inches apart. Bake for 10 - 15 minutes, not letting the cookies over bake and get hard.
After 1 minute transfer the cookies to a metal rack to cool.
Sprinkle with powdered sugar or drizzle with some melted white chocolate.
Enjoy - Happy Passover