Peanut Butter and Jelly Macaroons
I made those on a whim one day and was blown away. They’ve become very popular with our customers, and rightly so. I generally think that macaroons are best the day after they’ve been baked, but these macaroons are killer when warm out of the oven. Just delicious little bites of America. You can use any jam or jelly you like, but I’m a PB-and-grape-jelly kind of guy. (If your family doesn’t eat kitniyot, use almond butter instead of the peanut butter, and swap out the grape jam for strawberry.)
- 1 14-ounce can sweetened condensed milk*
- 2½ ounces (¼ cup) smooth peanut (or almond) butter (or chunky, as you like)
- ¼ teaspoon vanilla extract
- 1 14-ounce bag sweetened shredded coconut
- 2 large egg whites
- ¼ teaspoon kosher salt
- Grape jam, for filling (thicker jam is better than thinner) (or strawberry, if using almond butter)
- Preheat the oven to 350 degrees. with a rack in the center of the oven. Line a baking sheet with parchment paper. In an extra-large bowl, measure out 7 ounces by weight of the condensed milk. If you don’t have a scale, use approximately 5 ounces (2/3 cup) by liquid measure. Add the peanut butter and vanilla and incorporate with a rubber spatula. Add the coconut to the condensed milk mixture and combine until thoroughly mixed.
- Add the egg whites and salt to the bowl of a stand mixer (or small bowl if you’re using hand beater) and whip on medium-high until very stiff peaks form, 2 to 3 minutes. Using a rubber spatula, gently fold the whipped egg whites into the coconut mixture. After it’s combined, push the mixture into one big blob to make it easier for you to portion out the macaroons.
- Dip two spoons into a small bowl of water, shake them off, form the mixture into balls approximately 1½ inches in diameter, and place them on the baking sheet about 1 inch apart. (You can also form them by hand, but be sure to wet your fingers frequently.) Make a well in the center of each macaroon and fill with the grape jam. Fold the sides of each macaroon up and over the jam to hide it in the center.
- Place the sheet into the oven to bake for 19 to 23 minutes. After about 20 minutes, start checking for coloring. Look for an even, light golden color and for the undersides to be nicely tanned. Remove from the oven and let the sheet rest on a cooling rack, leaving the macaroons on the sheet until they’re cool enough for you to pull. Transfer the macaroons to cooling rack. Store in an airtight container for 3 weeks at room temperature or up to 6 months in the freezer.
- Recipe adapted from The Macaroon Bible by Dan Cohen (Houghton Mifflin Harcourt, 2013).
- *If you can't find kosher-for-Passover condensed milk, combine 1⅔ cups instant nonfat powdered milk, 1 cup sugar, ½ cup boiling water and 4¾ tablespoons butter or margarine. Blend all the ingredients until smooth. To thicken, let set in the refrigerator for 24 hours. Alternatively, you can make homemade sweetened condensed milk from fresh milk by following this recipe (be sure to use kosher-for-Passover vanilla extract or vanilla sugar).