New Recipe: Cook this: Macaroon brownies from Jew-ish | Food-And-Drink | Lifestyles

Our cookbook of the week is

Jew-ish: A Cookbook: Reinvented Recipes from a Modern Mensch

by Jake Cohen. Tomorrow, we’ll feature an interview with the author.

To try another recipe from the book, check out:

Smoky devilled eggs


roasted chicken matzo ball soup


Jake Cohen

includes plenty of kosher-for-Passover dessert options in


— including matzo tiramisu, rainbow cookies and flourless almond layer cake with chocolate buttercream — but these brownies are closest to his heart.

In 2018, Cohen hosted a solidarity Shabbat following the shooting at Pittsburgh’s Tree of Life synagogue. He posted an open invitation on Instagram and invited everyone who had come to his previous Friday night dinners. Fifty people came.

Along with brisket, kugel and tahdig, he served a scaled-up, sheet-pan version of his favourite brownies, which ended up being better than ever. “In a truly poetic form of Jewish hospitality,” he writes, “it turned out that the secret to my brownie recipe was making enough to share with all.”

Cohen’s epic sheet-pan brownie recipe remains a closely guarded secret, but the fudgy confection is so integral to his Jewish identity that he knew he had to include it in the book in some form.

“I don’t share that recipe because it’s my best recipe ever. So I did a version of it and I blended it with coconut macaroons because I love coconut. It’s just so easy and approachable but unique, and it’s going to really make people rethink those sad, flourless chocolate cakes at Passover,” says Cohen, laughing. “They’re one of the best kosher-for-Passover desserts I’ve ever developed.”


Prep time:

20 minutes, plus 1 hour chilling time

Cook time:

35 minutes

For the brownie layer:

8 oz (225 g) dark chocolate (70 per cent cacao), coarsely chopped

8 oz (225 g) unsalted butter, or
 1 cup coconut oil

4 large eggs

1 cup (200 g) granulated sugar

1/4 cup packed (50g) light brown sugar

2 tbsp unsweetened cocoa powder

1 tbsp vanilla extract

1 tsp kosher salt

1 tsp instant espresso powder

1 cup coconut flour

1 cup milk chocolate chips

For the macaroon layer:

4 large egg whites

3/4 cup (150 g) granulated sugar

1 1/2 tsp vanilla extract

1/2 tsp kosher salt

4 cups (12 oz/340 g) unsweetened finely shredded coconut

Step 1

For the brownie layer:

Line a 9 by 13-inch (23 by 33-cm) baking pan with parchment paper, leaving overhang on all sides.

Step 2

Set a medium metal bowl over a small pot of simmering water. Put the dark chocolate and butter in the bowl and heat, stirring occasionally, until completely melted and combined, then remove from the heat.

Step 3

Meanwhile, in a large bowl, whisk together the eggs, granulated sugar, brown sugar, cocoa powder, vanilla, salt and espresso powder until smooth. Whisk in the melted chocolate mixture until smooth. Fold in the coconut flour until just incorporated, followed by the milk chocolate chips. Scrape the batter into the prepared pan and spread it into an even layer. Refrigerate for 1 hour.

Step 4

For the macaroon layer:

Preheat the oven to 375°F (190°C).

Step 5

In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until frothy, then, with the mixer running, slowly add the granulated sugar, vanilla and salt. Whisk, gradually increasing the speed to high, until the egg whites hold stiff peaks. Add the coconut and mix on low speed until just incorporated. Spread the coconut mixture into an even layer over the chilled brownie layer.

Step 6

Bake for about 30 minutes, until just set and the coconut is golden. Let cool completely. Remove from the pan, slice into 24 brownies and serve.


24 brownies


These brownies are best served the same day they’re baked. Store any leftovers in an airtight container at room temperature and serve within three days for peak enjoyment.

The more I bake brownies for others, the more I realize how divided the world is between those who crave dense, fudgy brownies and those who crave tender, cakey brownies. While this recipe is that perfect balance of the two, I have a hack for those on the hunt for extra-fudgy squares. Reduce the coconut flour to 3/4 cup (175 mL) and discover borderline brownie-batter bliss.

Recipe and image excerpted from

Jew-ish: A Cookbook: Reinvented Recipes from a Modern Mensch

by Jake Cohen. © 2021 Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Copyright Postmedia Network Inc., 2021

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