Coconut Macaroons

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.

Coconut Macaroons
adapted from Ina Garten
makes 20

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!

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1 Comment

  1. these look yum! 🙂


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