Macaroons are one of the few desert recipes that are kosher for passover all on their own.
So naturally this was the second recipe I tried this week.
Never having made macaroons before I was a little nervous, but they are really simple. Once the egg whites were beaten it just requires a gentle hand to fold in the other ingredients.
These cookies bake up sweet. The edges caramelize, while the inside is soft and fluffy. Originally I planned to top the macaroons with chocolate, but they didn’t need the extra flavor.
adapted from Ina Garten
7 ounces shredded sweetened coconut
7 ounces sweetened condensed milk
1/2 tsp vanilla extract
1 egg white
1/8 tsp kosher salt
Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
In a medium bowl combine coconut, milk, and vanilla. Whip the egg whites and salt on high with a hand mixer until they make medium-stiff peaks. Gently fold the egg whites into the coconut mixture.
Drop the batter onto parchment paper by spoon. Bake for 25-30 minutes or until golden brown. Cool and Enjoy!