About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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Comments

  1. Hope Madison says

    5 stars
    Easy to make, quick to make, and delicious! I made them for Passover, but will bake them again any time!

  2. wendy says

    Hi Tori – I’m looking forward to making these macaroons this weekend! do you recommend sweetened or unsweetened shredded coconuts? thanks.

  3. Suzy says

    5 stars
    I made these during Passover, and they were wonderful! So much better than anything store bought. They were incredibly easy to make. The only negative was that they were so good, I ate way too many.

  4. Sharonshiatsu says

    Ooops, sorry I meant that I FILLED the chocolate covered macaroon shells with the berries and sprinkled the coconut on top!

  5. Sharonshiatsu says

    Hi Tori,
    Just wanted to share with you that I made 2 kinds of macaroons this Pesach. The first with unwhisked egg whites and coconut date palm sugar which is low glycemic. I covered the bottoms of these with Kosher chocolate. The next were with whipped egg whites. I made the mixture and fit them into muffin papers like a shell. I baked them on 300 degrees until the edges were lightly golden. I had to push the bottoms down as they bubbled up slightly. When they were cool, I coated them with the Kosher chocolate. When dinner was done, I placed a scoop of organic strawberries and blueberries on top with a sprinkle of coconut! Whipped cream was optional. They really went over well and were so beautiful! Thanks for all your inspiration! Love your blog and have turned so many folks onto it…Thanks again.

  6. Lauren Tibbitts says

    5 stars
    Hey there! I’ve been reading your blog for a while and have been absolutely fascinated by what I’ve read–not only about the food, but the culture it ties into. Having a few Jewish friends, I’ve always wanted to understand more about Judaism but haven’t ever found a place so open and warm as your site here. Thank you for that!

    Anyway, I was wondering if there’s a way to make this recipe without the coconut. I’m allergic, you see, but these still sound delicious. Thank you!

    • Tori Avey says

      Hi Lauren, thanks for the comment! I’m so glad you feel welcome here, sharing the culture is what it’s all about. 🙂

      You can definitely make these without coconut… in fact, Sephardic Jewish communities throughout the Middle East make them that way. Double the amount of almonds, increase the sugar to 1 cup (to make up for the sweetness lost from the coconut), and use 3-4 egg whites to bind. Start with 2 eggs and see if the dough is manageable. If it feels too dry or stiff, process another egg with the mixture. The macaroon will lose some sponginess, but it will taste delicious. Let me know how it works for you!

      Joan, I just saw your comment, too– yes, I do have a Sweet and Sour Soup recipe, hoping to post it sometime this winter if time permits. It’s wonderful stuff!

  7. Joan Kern says

    Tori, do you have a good recipe for Sweet and sour Cabbage soup? When my pc crashed I lost my favorite recipe that I had gotten years ago from a WTTW program that featured Jewish good. I remember it was made with ketchup, brown sugar, lemon juice and of course cabbage. I would appreciate your help.

  8. Yolanda Toms says

    Dear Tori, I’m not Jewish but I love cooking and I subrcibe to a lot of cooking sites. Yours are my favorite blogs. Your so consistent and interesting and have such good advice for those of us who love cooking. Most of all I have never had Jewish cooking before but have made several of your recipes and have enjoyed them! Thanks for your site. Sincerely, Yolanda.

  9. eydieleh says

    5 stars
    Delicious! And kosher! Are you sure you weren’t born Jewish!?!?
    Love your blog! Following you loyally!

  10. Zina G. says

    5 stars
    Dear Tori,
    I bought some macaroons from Trader Joe’s last week and thought nothing could be better — then I made your recipe! How fantastic! I’m very proud of myself, they taste better than from TJ’s, no small feat you will agree.

    Keep up the amazing work! I know you have lots of fans like me who really appreciate it.

    Zina

  11. Tori Avey says

    Hi Diana, lemon zest is finely grated lemon peel. Grate the surface of the peel off as though you were grating cheese (just the yellow layer, don’t grate the white part beneath). There are lemon zesting tools for this purpose, or you can also use a fine holed cheese grater.

  12. Diana Diaz says

    Hi tori
    want to make this recipe-cn u fogive me with no much cooking experience what is lemon zest an how 2 get it? thanks you!!!!! xo Diana

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