Monday Morning Cooking Club’s Coconut Macaroons

An essential passover sweet treat: coconut macaroon

The Essential Pesach Bickie

We all think of macaroons when we think of Pesach (Passover) food and everyone has their own favourite. This is ours. It has only three ingredients and takes minutes to mix, roll and put in the oven. Add a little lemon or orange zest for an extra zing. Delicious!

 

 

This recipe comes to us from MMCC Jacqui’s Nana Rene. The recipes has been passed down through four generations and Jacqui’s daughter Lexi is now the macaroon baker in the family.

Monday Morning Cooking Club's Coconut Macaroons
Votes: 1
Rating: 4
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Rate this recipe!
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Servings
30 macaroons
Servings
30 macaroons
Monday Morning Cooking Club's Coconut Macaroons
Votes: 1
Rating: 4
You:
Rate this recipe!
Print Recipe
Servings
30 macaroons
Servings
30 macaroons
Ingredients
Servings: macaroons
Units:
Instructions
  1. Preheat the oven to 180C/350F. Line a large baking tray.
  2. Prepare a bowl of cold water for wetting hands.
  3. Mix the ingredients thoroughly until the mixture holds together. With wet hands, press lightly and shape into walnut-sized balls or small pryamid shapes. Place on the prepared tray and bake fore 25 minutes or until brown on the outside edges.
  4. Store in an airtight container for up to 2 weeks

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And check out all the other amazing recipes we have for Pesach, Part 1, Part 2 and Part 3. Plus our indispensable Ultimate Pesach Guide 2018.

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Today is the first day of Autumn! Where has the time gone?! This simple Tuna Tagine is perfect to celebrate the change in season. This recipe comes to us from Zoe and Adam, creator of @paperboykitchen in Melbourne’s CBD. View the full recipe below and via the link in our bio.

Ingredients
2 onions sliced
2 red capsicum (pepper) sliced
2 garlic cloves crushed
2 tbsp extra virgin olive oil
1 tsp ground ginger
1 tsp ground coriander
1 tsp smoked paprika
1 tsp salt
1/2 bunch of flat leaf parsley chopped
4 waxy potatoes peeled and thinly sliced
1/2 lemon thinly sliced, pips removed
2 cups vegetable or chicken stock
4 tuna steaks
lemon juice and olive oil to serve
Servings 4 people

Instructions
Choose a tagine or casserole dish (at least 3 litres) with matching lid that can be taken from the stove directly to the dining table.

Fry the onions, peppers & garlic in the olive oil over medium heat until soft, about 15 minutes. Add the spices, salt and half the parsley and fry until fragrant, adding a little more oil if needed.

Divide the onion mix into three parts, leaving one part in the dish.

Divide the potato slices into three parts. Seasoning each layer as you go, place one third on top of the onion mix in the dish. Continue to layer potatoes and onion mix, finishing with potatoes. Top with the lemon slices and season.

Pour in enough stock to almost cover the vegetable layers; a few pieces can poke up above the liquid. Bring to the boil, reduce heat to a good simmer, then cover and cook on low heat for 40 minutes, or until the potatoes are soft.

Sprinkle the tuna steaks with salt and pepper and drizzle with olive oil. Lay over the tajine, replace the lid and let the tuna steam for 5-10 minutes, or until cooked through. If you prefer, sear the tuna in a hot pan and serve on top of the vegetables. Finish with a squeeze of lemon juice, sprinkle the remaining parsley and drizzle over some extra olive oil.

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#fishdish #tuna #fishdinner #alanbensonphoto #mmccrecipe #weeknightdinner #healthydinner #healthydinnerideas #fish
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To mark the very last day of summer here in Australia (wah, we can't believe it!), we thought we’d share a beloved classic, the iconic pavlova 😉 The incorporation of sour cream into this pav adds welcome relief from all the sweetness. Figs are also currently in season here in Australia until mid-autumn so enjoy them while you can! We recently shared the full recipe of this gorgeous Fig and Caramel Sour Cream Pavlova (which appears in our latest book Now For Something Sweet) with NZ's
@vervemagazine You can access the full recipe via the link in our bio.
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#mmccrecipe #summerdessert #aussiesummer #australiansummer #pav #alanbensonphoto #pavloval #fig #figs #dessert #baking #weekendbaking #bakinginspo #mondaymorningcookingclub
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