5 mins prep time, 15 mins baking time
Makes about: 24 cookies
- 3 cups sweetened, shredded coconut
- 4 large egg whites
- 1/2 cup granulated sugar
- 1 teaspoon vanilla or almond extract (optional)
1. Crack 4 eggs and beat the egg whites.
2. Add in 1/2 cup sugar, and 3 cup of desiccated coconut to the eggs and mix well.
3. Max small balls & put in oven for 20-25minutes until brown at 180C
If you are keeping kosher for Passover, double-check your ingredients before using, especially the vanilla (which is often made with grain alcohol). You can substitute another kosher-for-Passover extract in place of the vanilla or skip it entirely. For a full resource of kosher ingredients, see this link.
For crispier, lighter macaroons, increase the amount of coconut to 5 cups.
For meringue-like macaroons, whisk the egg whites in a standing mixer until they hold soft peaks, then gradually add the sugar until it holds stiff peaks. Whisk in the vanilla and salt, then fold in the shredded coconut by hand.
For larger or smaller macaroons, keep the recipe as is, but adjust the baking time to match (longer for big macaroons; shorter for small macaroons).
Coconut macaroon variations: Dip or drizzle the baked macaroons with melted chocolate, wrap the coconut mixture around a whole almond (or a whole almond and a piece of chocolate!), fold up to 1 cup chopped dried fruit into the coconut mixture.
Storage: Macaroons can be kept in an airtight container for up to 1 week.