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Almond and Coconut Macaroon Recipe For Passover

Don't Pass These Over! Almond and Coconut Macaroons

Ever since I was a kid, Passover meant one thing — macaroons! Of course, my Gramma's coconut macaroon recipe with the raspberry jam centers will forever be my favorite, not everyone loves straight-up chewy coconut. To add an addictive little crunch to this traditional Passover dessert, throw in some chopped almonds, and you'll also get a little added protein, calcium, and fiber.

Almond and Coconut Macaroons For Passover

Almond and Coconut Macaroons For Passover

Ingredients

  1. 2/3 cup sugar
  2. 2 large egg whites
  3. 2 cups unsweetened shredded coconut
  4. 1/2 cup whole almonds
  5. 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.

Here's the nutritional information for one macaroon.

Source: Calorie Count

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