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Almond and Coconut Macaroons For Passover

Almond and Coconut Macaroons For Passover

Ingredients

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)

Directions

  1. Preheat oven to 350°F. Line two 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.
  2. Whisk together sugar and egg whites in a large bowl.
  3. Chop the almonds in a food processor.
  4. Add the almonds, shredded coconut, and vanilla (or lemon zest) to the egg whites and sugar mixture.
  5. Form dough into 16 two-tablespoon mounds, and drop each onto a sheet, 2 inches apart.
  6. Bake macaroons until golden brown on bottoms and edges, about 15 minutes. Let cool on sheets for 5 minutes before transferring cookies to a wire rack.
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