Coconut Macaroons (Passover)
*TIP: Cookies can be stored in an airtight container for up to 3 days. They can be frozen for up to 1 month.
- 3 c
- sweetened coconut, flaked
- egg whites
- 3/4 c
- 1 tsp
- vanilla extract
- 1/2 tsp
- 1/8 tsp
- almond extract
How to Make Coconut Macaroons (Passover)
- 1Preheat the oven to 325°. Line 2 large cookie sheets with parchment paper.
- 2In 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.
- 3Rotate 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.