Light, sweet and oh so coconuty, there’s no doubt why coconut macaroons are a must for Passover. They're delicious dipped in chocolate too!
Add egg whites to a clean, dry bowl and whip with the whisk attached to soft peaks.
Slowly add the sugar to the whipped egg whites, then the salt, and continue to beat until you have stiff peaks.
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.
Special equipment: 1 1/2 inch scoop