coconut macaroons (passover)

Name: Coconut Macaroons (Passover)
Prep time: 20 min
Cook time: 25 min
Cuisine: Jewish
Ingredients: 3 cup(s) sweetened coconut, flaked; 4 - egg whites; 3/4 cup(s) sugar; 1 teaspoon(s) vanilla extract; 1/2 teaspoon(s) salt; 1/8 teaspoon(s) almond extract

23 Pinches 1 Photo

Jrkgkf Jfjgk

Hoboken, NJ

Updated on Mar 29, 2015

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.

Rate

prep time 20 Min

cook time 25 Min

method Bake

yield

Ingredients

3 cups sweetened coconut, flaked
4 - egg whites
3/4 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/8 teaspoon almond extract

How To Make coconut macaroons (passover)

Step 1

Preheat the oven to 325°. Line 2 large cookie sheets with parchment paper.

Step 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.
Step 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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