Coconut Macaroons (Passover)

Annelise Friedman

By
@Annelise_Friedman

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.


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Prep:

20 Min

Cook:

25 Min

Method:

Bake

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Sugar
Regional Style: Jewish
Dietary Needs: Vegetarian, Kosher
Hashtags: #Jewish, #Passover