Coconut Macaroons (Passover)
By
Annelise Friedman
@Annelise_Friedman
9
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.
*TIP: Cookies can be stored in an airtight container for up to 3 days. They can be frozen for up to 1 month.
Ingredients
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3 csweetened coconut, flaked
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4egg whites
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3/4 csugar
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1 tspvanilla extract
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1/2 tspsalt
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1/8 tspalmond extract
How to Make Coconut Macaroons (Passover)
- Preheat the oven to 325°. Line 2 large cookie sheets with parchment paper.
- 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.
- 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.
