Macaroon Matzo Crunch
Recipe GLPRf729beb524d80e
A delightful Passover-inspired confection combining crispy matzo crackers with buttery caramel, toasted coconut, sliced almonds, and melted chocolate. This crunchy-chewy treat is perfect for holiday celebrations or any time you crave a sophisticated, nutty-sweet indulgence.
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Ingredients
1/2 cup unsweetened coconut flakes
1/2 cup sliced almonds
Vegetable oil cooking spray
4 unsalted matzo crackers
1 cup unsalted butter or unsalted parve margarine
1 cup packed light brown sugar
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
5 ounces semisweet chocolate, chopped or chocolate chips
Directions
Preheat your oven to 350°F. Spread the coconut flakes on one baking sheet and the sliced almonds on another separate baking sheet. Toast the coconut until it turns golden brown, about 3 minutes, and toast the almonds until fragrant and light brown, about 7 minutes. Remove both from the oven and set aside.
Line a large rimmed baking sheet with parchment paper and coat it lightly with vegetable oil cooking spray. Arrange the matzo crackers on the parchment in a single layer, fitting them together with minimal gaps; slight overlapping is acceptable.
In a medium pot, combine the butter, brown sugar, vanilla extract, and kosher salt. Whisk together and place over medium heat. Whisk occasionally until the mixture reaches a gentle simmer, about 3 minutes. Once simmering, whisk constantly for another 3 minutes until the mixture turns a light caramel brown, thickens, and begins to pull away from the sides of the pot.
Working quickly, pour the hot caramel mixture directly onto the matzo, covering it completely. Use a spatula to spread the caramel evenly across all the matzo pieces.
Place the baking sheet in the oven and bake for 14 to 16 minutes, until the caramel is bubbling and turns a deep golden brown. Watch carefully to prevent burning; if the caramel darkens too quickly, remove from the oven, reduce the temperature to 325°F, wait a few minutes, then return and continue baking while monitoring closely.
While the matzo bakes, place the chopped chocolate in a heatproof bowl set over a small pot of simmering water, stirring occasionally until fully melted. Alternatively, place the chocolate in a microwave-safe bowl and heat in 20-second intervals in the microwave, stirring between each burst, until melted.
Remove the baking sheet from the oven. Immediately sprinkle the toasted coconut and almonds evenly over the hot caramel layer. Drizzle the melted chocolate over the top.
Allow the matzo crunch to cool slightly at room temperature, then transfer the entire baking sheet to the refrigerator. Chill for at least 30 minutes, or preferably overnight, until completely set. Break into irregular pieces and serve.
