COCONUT MACAROONS (PASSOVER)

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Coconut Macaroons (Passover) image

This is a classic Jewish recipe that's easy and kosher for passover! *TIP: Cookies can be stored in an airtight container for up to 3 days. They can be frozen for up to 1 month.

Provided by Annelise Friedman

Categories     Cookies

Time 45m

Number Of Ingredients 6

3 c sweetened coconut, flaked
4 egg whites
3/4 c sugar
1 tsp vanilla extract
1/2 tsp salt
1/8 tsp almond extract

Steps:

  • 1. Preheat the oven to 325°. Line 2 large cookie sheets with parchment paper.
  • 2. In a large bowl stir together the coconut, egg whites, sugar, vanilla, salt, and almond extract until evenly combined. Drop batter by rounded teaspoons 1 in apart on prepared cookie sheets.
  • 3. Rotate cookie sheets between upper and lower oven racks halfway through. Bake 25 minutes or until set, and lightly golden. Cool for 1 minute on cookie sheets. With a wide metal spatula transfer cookies to wire racks to cool completely. Repeat with remaining batter.

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