Coconut macaroons are a tradition for Passover. I just couldn’t resist making my own (don’t know why I never tried it before). I just undid an entire week of workouts by making these (test run’s can be dangerous). They are the best I have ever had. I swear. You can’t eat just one! The best part, they are super easy to make.
Makes 16 cookies| Hands-On Time: | Total Time:
Here’s what you do:
- Heat oven to 325° F. Line 2 baking sheets with parchment.
- Vigorously whisk together the egg whites, sugar, vanilla, and salt in a medium bowl until glossy, foamy, and the sugar is mostly almost dissolved. Fold in the coconut, stirring until evenly combined.
- Using a small ice cream scoop, drop the batter in mounds (about 2 tablespoons each) 1 inch apart on the prepared baking sheets. Bake, rotating the sheets halfway through, until golden brown, 20 to 25 minutes; let cool completely. The macaroons will keep for up to 5 days at room temperature in an airtight container.