Salted Sesame Caramel Macaroons
Around this time of year, I start flipping through my ‘Passover’ file to get reacquainted with the recipes I have collected specifically for the celebration of Passover – most of them are recipes for desserts that don’t contain flour. There are tons of great gluten-free sweets available these days but since I’m not gluten intolerant, I don’t usually give the subject much thought. Occasionally a gluten-free recipe will show up here on the blog, but on average, flour is a constant in my everyday recipes. So when faced with the question ‘ what to make for Passover dessert’, I’m always looking for something new and interesting.
It is typical in Passover dessert recipes for matzah meal or matzah cake meal to take the place of flour. Truth be told, I find both can detract from the deliciousness of a dessert. Instead, I choose recipes that rely on other leavening ingredients like eggs and egg whites. A few of my favorites are Flourless Chocolate Cake, Cheesecake, and Pavlova.
Coconut macaroons are traditionally eaten during Passover. Unfortunately, I’ve never been a big fan. In analyzing the reasons for my aversion to macaroons ( not to be mistaken for French Macarons), one thought that came to mind is their undisguised sweetness. Sweetened condensed milk, sweetened coconut, and sugar are typical ingredients in most macaroon recipes. Add to that a bit of egg white, a sprinkle of salt, and a dash of vanilla, and the common coconut macaroon is just too sweet for me. Until now! Everything changed with the arrival of my April/May Fine Cooking magazine. Dan Cohen gave a welcomed make-over to this classic cookie with a half dozen flavor variations to the basic macaroon. I wasn’t sure which to try first. Today I’m sharing with you my favorite so far. I adapted his recipe one step further by replacing half the sweetened coconut in his version with the same amount of unsweetened coconut. The result is a cookie that is tasty, not overly sweet, and one I will be making all year long. If you like coconut, you are going to love this cookie.
Note: I converted to Judaism nearly 3 decades ago and all these years later I find I am still learning new aspects regarding the dietary guidelines associated with Passover. Sesame seeds are not considered kosher for Ashkenazi Jews during Passover. They are acceptable for Sephardic Jews.
Salted Sesame Caramel Macaroons
1 cup sweetened condensed milk
1 tablespoon tahini
1 teaspoon pure vanilla extract
7 ounces sweetened shredded coconut
6 ounces unsweetened shredded coconut
2 large egg whites
1/4 teaspoon kosher salt
1/4 cup granulated sugar
1 tablespoon butter
1 tablespoon toasted sesame seeds
1/4 teaspoon kosher salt
Position oven racks in the top and bottom thirds of the oven and heat the oven to 350˚F. Line 2 large baking sheets with parchment paper.
Combine the condensed milk, tahini, and vanilla in a large bowl. Add the coconut and stir with a large silicone spatula until thoroughly mixed.
Beat the egg whites and salt with an electric mixer on medium speed until stiff peaks form, about 4 minutes. Using the spatula, fold the whites into the coconut mixture.
Using a wet cookie scoop measuring 1 1/2-inches across, place level scoops of batter 2 inches apart onto the prepared baking sheets. (Alternatively, use two wet hands or two wet spoons.)
Bake, rotating and swapping the positions of the pans halfway through, until the macaroons are golden brown in spots and their undersides are tanned, about 25 minutes.
Cool briefly on the baking sheets on racks, then transfer the macaroons directly to the racks to cool further while preparing the sesame caramel.
Heat the 1/4 cup of granulated sugar in a small heavy-bottomed saucepan over medium-low heat. When mostly melted, stir it and cook until fully melted and amber. Remove from heat. Stir in 1 tablespoon butter, 1 tablespoon toasted sesame seeds, and 1/4 teaspoon kosher salt. Using a metal spoon, drizzle over the baked macaroons and let cool.
The macaroons will keep, uncovered at room temperature, for up to 3 days, or refrigerated in an airtight container for up to 3 weeks. They can also be frozen for up to 6 months. Yields 20-22 cookies.
These look delightful, Mary! I am obsessed with coconuts and love macaroons, but you’re right about them being a little *too* on the sweet side – I can never help myself to many. I’ve never tried a caramel version, but I think I’ll love it!!
Holiday traditions can be the best inspiration! My mom also made the overly sweet traditional macaroons. Too much sweet and not enough coconut. Your recipe is another macaroon entirely and worthy of every bite!
Yummy Passover dessert !
Why eat matzah when one can snack on these?