Macaroon Matzo Crunch
Serves: 4
Olin Prosacco
1 January 1970
Based on User reviews:
43
Spice
55
Sweetness
53
Sourness
40
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
Directions:
1
Preheat oven to 350°F
2
Spread coconut flakes on 1 baking sheet and almonds on another
3
Toast until golden brown, about 3 minutes for the coconut and about 7 minutes for the almonds
4
Set aside
5
Meanwhile, line a large rimmed baking sheet with parchment paper and spray with nonstick spray
6
Arrange matzo on parchment with no gaps in between (it's ok if they overlap slightly)
7
Whisk together butter, brown sugar, vanilla, and salt in a medium pot
8
Whisking occasionally, bring to a high simmer over medium heat, about 3 minutes
9
Once mixture is simmering, whisk constantly, until it turns a light brown, thickens, and starts to pull away from the sides of the pot, about 3 minutes
10
Immediately pour onto matzo, covering completely
11
Using a spatula, quickly spread caramel so matzo has an even coating
12
Bake matzo until caramel is golden brown and bubbling, 14-16 minutes
13
Watch carefully to make sure caramel doesn't burn
14
If it starts to darken too quickly, remove from oven and lower heat to 325°F; return to oven after a few minutes and continue to bake, watching closely
15
Meanwhile, place chocolate in a heatproof bowl set over a small pot of simmering water and stir occasionally until melted
16
(Or, place chocolate in a microwave-safe bowl and heat in 20-second bursts in the microwave, stirring between each burst, until melted
17
) Remove matzo from oven and sprinkle immediately with reserved coconut and almonds
18
Drizzle with chocolate
19
Let cool slightly, then place the baking sheet with the matzo crunch in the refrigerator until cooled and set, at least 30 minutes or up to overnight
20
Break matzo crunch into pieces and serve
21
Preheat oven to 350°F
22
Spread coconut flakes on 1 baking sheet and almonds on another
23
Toast until golden brown, about 3 minutes for the coconut and about 7 minutes for the almonds
24
Set aside
25
Meanwhile, line a large rimmed baking sheet with parchment paper and spray with nonstick spray
26
Arrange matzo on parchment with no gaps in between (it's ok if they overlap slightly)
27
Whisk together butter, brown sugar, vanilla, and salt in a medium pot
28
Whisking occasionally, bring to a high simmer over medium heat, about 3 minutes
29
Once mixture is simmering, whisk constantly, until it turns a light brown, thickens, and starts to pull away from the sides of the pot, about 3 minutes
30
Immediately pour onto matzo, covering completely
31
Using a spatula, quickly spread caramel so matzo has an even coating
32
Bake matzo until caramel is golden brown and bubbling, 14-16 minutes
33
Watch carefully to make sure caramel doesn't burn
34
If it starts to darken too quickly, remove from oven and lower heat to 325°F; return to oven after a few minutes and continue to bake, watching closely
35
Meanwhile, place chocolate in a heatproof bowl set over a small pot of simmering water and stir occasionally until melted
36
(Or, place chocolate in a microwave-safe bowl and heat in 20-second bursts in the microwave, stirring between each burst, until melted
37
) Remove matzo from oven and sprinkle immediately with reserved coconut and almonds
38
Drizzle with chocolate
39
Let cool slightly, then place the baking sheet with the matzo crunch in the refrigerator until cooled and set, at least 30 minutes or up to overnight
40
Break matzo crunch into pieces and serve