Passover is soon, and macaroons are the perfect treat to whip up for your own dinner or to bring along as a guest. This recipe results in a tasty cookie that's easy to make, is fairly low in sugar, and contains decent amounts of protein and fiber.
Macaroons are traditionally made solely with shredded coconut, but these also contain chopped almonds for an interesting and addictive crunchy texture. The only problem is these almond-coconut macaroons are so hard to resist, you'll have trouble stopping at just one.
2/3 cup sugar
2 large egg whites
2 cups unsweetened shredded coconut
1/2 cup whole almonds
1 teaspoon pure vanilla extract (to be completely kosher for Passover, replace this with 1 teaspoon lemon zest)
- Preheat oven to 350°F. Line 2 baking sheets with a nonstick baking mat or parchment paper. If you don't have either of those, spray cookie sheets with nonstick cooking spray.
- Whisk together sugar and egg whites in a large bowl.
- Chop the almonds in a food processor.
- Add the almonds, shredded coconut, and vanilla (or lemon zest) to the egg-whites-and-sugar mixture.
- Form dough into 16 2-tablespoon mounds, and drop each onto a sheet, 2 inches apart.
- Bake macaroons until golden brown on bottoms and edges, about 15 minutes. Let cool on sheets for 5 minutes. Transfer to wire racks, and let cool.
- Cookies, Desserts
- 16 cookies
Here's the nutritional information for one macaroon.
Source: Calorie Count