I love halva and tahini, and put them together with coconut to make these delicious macaroons. We call them halvaroons, and they are delicious and easy to make. Perfect for Passover!
Makes about 15
Lior Lev Sercarz
150 grams shredded unsweetened coconut (1 3/4 cups)
40 grams tahina (3 Tbsp)
50 grams halva - crumbled (1/4 packed cup)
30 grams sugar (2 1/2 Tbsp)
5 grams Yemen N10, or 2.5 grams ginger + 2.5 grams cinnamon (1 Tbsp)
3 grams amchoor (or 3 grams ground green cardamom) (1tsp)
2 egg whites - beaten to soft peaks
1 gram salt (1/4 tsp)
Preheat the oven to 350°F.
In a bowl combine all the ingredients except the beaten egg whites. Gently fold in the whites. Scoop small balls of the batter (about golf ball size) and place evenly on a baking tray lined with parchment paper.
Bake for 12 minutes then let cool.
If using a professional convection oven like we have here at the shop, reduce the heat to 325°F and the baking time to 11 minutes.
Variations & Ideas
• Try adding some chopped pistachio nuts and Desert Rose.
• Before baking, try filling each halvaroon with a few spiced chocolate chips, as you would a stuffed meatball.
Questions? Contact email@example.com