Passover Coconut Macaroon Cupcakes -

Printer Friendly

RSS Feed

Bookmark

Home

Passover Coconut Macaroon Cupcakes

Rate it!
Votes (0) | Comments (0)

By Joan Kekst

Posted July 23rd, 2007

This article is reprinted with permission from Passover Cookery : In the Kitchen with Joan Kekst, by Joan Kekst, (2001, Five Star Publications (AZ))

Passover Cookery : In the Kitchen with Joan Kekst

Author Notes:	This recipe was given to us by Joan Kekst, author of the fabulous book Passover Cookery. Whether you are new to preparing a Seder or an experienced cook, Joan's book is best, most well organized guide we have seen. Highly recommended!
Ingredients:	4 egg whites, room temperature pinch of salt 1/2 cup sugar 1 1/2 cups shredded sweetened coconut 1/4 cup sugar 1/4 cup ground blanched almonds 2 tablespoons matzo cake meal 1/2 teaspoon grated lemon rind
Instructions:	Preheat oven to 350 Â° F. Line a twelve section muffin tin with paper muffin cups. Beat egg whites with a pinch of salt until they hold soft peaks, gradually beat in 1/2 cup sugar. beat until the meringue holds stiff peaks and is smooth and shiny. In another bowl, combine the shredded coconut, 1/4 cup sugar, the almonds, matzo cake meal and grated lemon rind. Gently fold the mixture into the meringue. Fill prepared muffin cups 3/4 full of batter. Bake 20 to 25 minutes until golden brown and crusty on the surface. Store airtight for several days.