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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Coconut Macaroons (Kosher for Passover) Recipe

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This recipe for Coconut Macaroons (Kosher for Passover) is from Jessie & Lucien's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 extra large egg whites
1/4 tsp. kosher salt
pinch of cream of tartar
1 (14 oz.) bag shredded coconut
1 (14 oz.) can condensed milk
1 tsp. vanilla extract
1/4 tsp. almond extract
dark chocolate (optional)
Directions:
Directions:
Preheat oven to 325º. In one bowl, combine egg whites, salt, and cream of tartar. Whip until egg whites form stiff peaks. In a separate bowl, combine coconut, condensed milk, vanilla and almond extracts. Gently fold egg whites into coconut mixture. Use a small cookie scoop (about 1 Tablespoon) to scoop mixture onto a parchment lined baking sheet. (Warning: if you do not line the baking sheet with parchment you will have great difficulty removing the macaroons later on... they will still taste delicious, but they will not be as pretty!) Bake at 325º for 25-30 minutes or until edges and tops are golden brown. Allow macaroons to cool completely before removing from parchment. Once cooled, you can either serve as is or dip the tops of the macaroons into melted dark chocolate and allow to cool completely to harden the chocolate.
Enjoy!
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
These macaroons are delicious for Passover and also make for a unique dessert all year long! I prefer them without chocolate but many prefer them with... the choice is yours!

 

 

 

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