SOMA Living April 2024

RECIPE OF THE MONTH

INSTRUCTIONS

3 egg whites ½ cup sugar ½ tsp kosher salt 1 vanilla bean, scraped and pod discarded 7 oz sweetened coconut flakes 6 oz unsweetened coconut flakes *melted semi-sweet chocolate for drizzling (optional) There is no treat more synonymous with Passover than the coconut macaroon. They are crafted from pretty simple ingredients: coconut, egg whites, and sugar, yet they can yield widely different results. This is my favorite version; airy, not too sweet, and deliciously flecked with vanilla bean. INGREDIENTS COCONUT MACAROONS Prep Time: 15 mins Cook Time: 15 mins Yields 36 cookies

1. Preheat the oven to 325 degrees and line two sheet pans with parchment. 2. Add egg whites to a clean, dry bowl and whip with the whisk attached to soft peaks. 3. Slowly add the sugar to the whipped egg whites, then the salt, and continue to beat until you have stiff peaks. 4. Add the scraped vanilla bean and the coconut flakes to the bowl. Use a spatula to carefully fold until just combined. 5. Using a 1 ½ inch scoop or a spoon to place rounded mounds of the batter on the lined pans. Bake for about 15 mins or until the cookies are set and just beginning to brown. 6. Drizzle with chocolate if desired. RECIPE NOTES Special equipment: 1 ½ inch scoop • Make sure your bowl is dry and grease free so the egg whites will whip properly. A glass or stainless steel bowl is ideal. • Don’t let any egg yolk slip into the whites as they won’t whip up well. If a

drop drips in, use a part of the cracked shell to remove it. • A room temperature egg white will whip to a greater volume than a just-out-of-the refrigerator one. • Once you reach stiff peaks in your meringue, be gentle when you fold in the remaining ingredients so you don’t deflate the batter. • An ice cream scoop is ideal for perfectly formed, consistent cookies. • To easily scrape the seeds from the vanilla bean, slice it lengthwise on one side only. Open it like a book and use the back of your knife to scrape the seeds in one downward stroke.

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Cathy Roma’s food philosophy is simple: everything in moderation. She’s worked in restaurants, owned an online bakery, has a bordering-on-problematic cookbook obsession and is the writer, photographer and recipe developer for the blog whatshouldimakefor.com. She lives in South Orange with her well-fed family, overstocked pantry, and mildly excessive collection of cookie cutters.

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