Coconut Macaroon Thumbprints

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Coconut macaroon thumbprints are going to be a fantastic addition to your Passover menu.  Lenny made coconut macaroons for our Valentine’s dinner at home, and that is when I found out they are his favorite cookie.  All these years, and I have been serving him a chocolate chip cookie.  As he was making these coconut macaroon thumbprints, he mentioned that we should put them on the site to share with our readers who celebrate Passover. We then realized that Passover is literally around the corner, so we got busy baking, so we could share a fresh plate with you.

When we made these cookies before we used a small amount of flour in the batter, which helped keep the cookies together.  Since foods made with grains such as wheat, barley, and oats cannot be used during Passover, unless they are labeled kosher, I substituted the flour with coconut flour.  I always forget about nut flours, but thanks to my friend Cheryl, I was gently reminded.  

The coconut flour was a great substitute and worked like a charm.   If, you are not celebrating Passover, by all means, use all-purpose flour.  I changed the amount of sugar and coconut used.  I have never been a big fan of coconut macaroons as I found them too sweet, so I cut down on the amount of sugar and I did not use condensed milk.  Instead of using sweetened coconut, I used half of a medium (unsweetened) shredded coconut and a finely shredded coconut that was lightly sweetened.  Both were found in the bulk section of our market.  The finished cookie is still sweet, just not overpoweringly sweet.

The idea of making these macaroons into a thumbprint cookie came to mind a couple different ways.  The first being a jar of Rare Bird Passion Fruit Preserves that has been begging me to open it up, trust me it was hard to not just open this jar and eat it with a spoon.  It is amazing.  The second inspiration came from Ken over at the Hungry Rabbit, he made a coconut cake that I cannot shake from my thoughts.  Originally, I was planning on making a birthday cake for moi, and marrying the two together.  It didn’t happen, and lucky for us, because these thumbprint cookies are to die for!  Don’t you agree, that coconut and passion fruit are meant to be together?  If you cannot find passion fruit jam, use whatever your favorite it.  That is what is great with this recipe, you can make it all about you!  

Happy Passover!

More Passover Desserts  you may enjoy:

• C-Cups for Dessert – 5 Second Rule
• Matzo Toffee Brittle – Shutterbean
• Raspberry Sorbet – Saveur
• Chocolate Hazelnut Macaroon Torte – Smitten Kitchen
• Coconut Almond Thumbprints – Sticky Gooey Creamy Chewy

 

 

Yield: 22 cookies

Coconut Macaroon Thumbprints

Print

A twist on a classic thumbprint cookie using coconut. If you use coconut flour the cookie will be gluten free.

Prep Time 15 minutes

Cook Time 18 minutes

Total Time 33 minutes

Ingredients

• 5 large egg whites, room temperature
• pinch of salt
• 1/2 cup sugar
• 1 teaspoon vanilla bean paste
• 1/4 cup coconut or ap flour, sifted
• 2 1/2 cups medium shredded coconut
• 2 1/2 cups finely (and lightly shredded) coconut
• favorite jam (if you can find passion fruit, it is amazing)

Instructions

Preheat oven to 350.

In a mixing bowl beat the egg whites with the salt until foamy.

At a medium speed continue beating the egg whites while slowly adding the sugar.

Continue beating at medium speed until still peaks form.

Add the vanilla bean paste and mix for 30 seconds.

Sprinkle in the flour and mix at high speed for 30 seconds.

Using a spatula fold in the coconut.

Line a cookie sheet with parchment paper or a slipat.

Using two soup spoons make small (about 1 - 1 1/2") mounds on the baking sheet, evenly spaced apart.

Gently press a small indent in the middle of the macaroon.

Fill with jam.

Bake for 15 - 18 minutes, until lightly golden and firm.

Let cool on the baking sheet for 5 minutes, then place onto a cooling rack.

Cool.

Serve.

Eat.

Did you make this recipe?

Thank you for joining us at the Chez Us table. We truly love having you here.Have you made this recipe?  Please share what recipes you are enjoying from Chez Us. We would love to see and be able to share with our followers. Use the hashtag #chezuseats on your social media channels, then we can pull a chair up to your virtual table and share with our friends.

 

Recipe:  Coconut Macaroon Thumbprints

Ingredients:  

** makes 22 cookies

5 large egg whites, room temperature

pinch of salt

1/2 cup sugar

1 teaspoon vanilla bean paste

1/4 cup coconut or ap flour, sifted

2 1/2 cups medium shredded coconut

2 1/2 cups finely (and lightly shredded) coconut

favorite jam (if you can find passion fruit, it is amazing)

How To:

Preheat oven to 350.

In a mixing bowl beat the egg whites with the salt until foamy.

At a medium speed continue beating the egg whites while slowly adding the sugar.

Continue beating at medium speed until still peaks form.

Add the vanilla bean paste and mix for 30 seconds.

Sprinkle in the flour and mix at high speed for 30 seconds.

Using a spatula fold in the coconut.

Line a cookie sheet with parchment paper or a slipat.

Using two soup spoons make small (about 1 – 1 1/2″) mounds on the baking sheet, evenly spaced apart.

Gently press a small indent in the middle of the macaroon.

Fill with jam.

Bake for 15 – 18 minutes, until lightly golden and firm.

Let cool on the baking sheet for 5 minutes, then place onto a cooling rack.

Cool.

Serve.

Eat.