Coconut Macaroons

Light, sweet and oh so coconutty, there’s no doubt why coconut macaroons are a must for Passover. They’re delicious dipped in chocolate too!

INGREDIENTS

- Egg whites - Sugar - Kosher salt - Vanilla bean - Sweetened coconut flakes - Unsweetened coconut flakes - Semi-sweet chocolate for drizzling

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Preheat the oven to 325 degrees and line two sheet pans with parchment. Add egg whites to a clean, dry bowl and whip with the whisk attached to soft peaks.

INSTRUCTIONS

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Slowly add the sugar to the whipped egg whites, then the salt, and continue to beat until you have stiff peaks.

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Add the scraped vanilla bean and the coconut flakes to the bowl. Use a spatula to carefully fold until just combined.

Using a 1 1/2 inch scoop or a spoon to place rounded mounds of the batter on the lined pans. Bake for about 15 mins or until the cookies are set and just beginning to brown.

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