Macaroon Compote Passover Recipes

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LINDA'S MACAROON FRUIT CASSEROLE



Linda's Macaroon Fruit Casserole image

This recipe is from the Phila. Jewish Exponent from Ethel Hoffman's Thanksgiving column. It can be used for Passover using kosher for passover macaroons and canned fruits.

Provided by mandabears

Categories     Dessert

Time 1h25m

Yield 18-20 serving(s)

Number Of Ingredients 9

3 (29 ounce) cans sliced peaches, drained
3 (29 ounce) cans pears, drained and sliced
3 (20 ounce) cans pineapple chunks, drained
16 ounces frozen pitted cherries, thawed
16 ounces dried apricots
12 ounces macaroons
1/2 cup slivered almonds
5 tablespoons margarine, melted
1/2 cup brown sugar

Steps:

  • Preheat oven to 350 degrees.
  • Spray a 13 x 9 baking pan with cooking spray.
  • In a large bowl gently mix peaches, pears, pineapple, cherries and apricots.
  • Set aside.
  • Place macaroons in food processor and crush coarsely(may need to do this in 2 batches).
  • Spread 1/3 crumbs evenly over the bottom of the baking dish.
  • Top with 1/2 of the fruit.
  • Repeat layers ending with macaroon crumbs.
  • Scatter slivered almonds and brown sugar over the top.
  • Cover loosely with aluminum foil.
  • Bake for 30 minutes.
  • Remove from oven.
  • Drizzle melted margarine on top.
  • Bake uncovered for 45 minutes or until top is bubbly and lightly brown.
  • Serve warm.

Nutrition Facts : Calories 415.1, Fat 7.8, SaturatedFat 3, Sodium 90.7, Carbohydrate 90.2, Fiber 10.2, Sugar 75.5, Protein 4.7

PASSOVER COCONUT, ALMOND, ORANGE, CHOCOLATE MACAROONS



Passover Coconut, Almond, Orange, Chocolate Macaroons image

A twist on the traditional macaroon with orange zest dipped in chocolate. Great for passover or any other occasion. I just made these and they are so delicious I had to post the recipe right away. It's my first recipe posted, so let me know what you think.

Provided by totalia

Categories     Dessert

Time 50m

Yield 18 macaroons, 6 serving(s)

Number Of Ingredients 8

3 egg whites
1 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
2 1/2 cups desiccated coconut
1 cup slivered almonds or 1 cup finely chopped almonds
1 orange, zest of
1 cup chocolate chips

Steps:

  • Preheat the oven to 350°F (180°C). Lightly grease 2 baking sheets.
  • In a medium bowl, with electric mixer on high, beat egg whites into soft peaks. Gradually add sugar and salt, beating after each addition until peaks are glossy. Fold in vanilla and orange zest. Fold in coconut and nuts.
  • With hands, roll heaping tablespoonfuls of mixture into rounds and set on baking sheets. Bake 20 to 25 minutes, or until golden. Cool on racks.
  • Place chocolate chips in microwave-safe bowl and microwave at 25 second increments until chocolate chips are shiny.
  • Dip bottoms of macaroons in chocolate.

CHEWY MACAROONS



Chewy Macaroons image

These coconut cookies are lightly crisp on the outside and chewy on the inside. "Sometimes I make them a bit larger so I can top them with a scoop of ice cream and some strawberry sauce," jots Herbert Borland from Des Moines, Washington.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 2 dozen.

Number Of Ingredients 5

2 egg whites
1/2 teaspoon vanilla extract
Pinch salt
6 tablespoons sugar
1 cup sweetened shredded coconut

Steps:

  • In a small bowl, beat egg whites, vanilla and salt on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at time, beating until stiff peaks form. Fold in coconut. , Drop by tablespoonfuls 2 in. apart onto well-greased baking sheets. Bake at 300° for 25 minutes or just until golden brown. Immediately remove to wire racks.

Nutrition Facts : Calories 33 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 21mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.

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