Easy Passover Macaroons
Move over crumbly Passover cake and dry macaroons. These macaroons are sweet, light, and chewy.
Ingredients
- 14 oz sweetened shredded coconut (I usually use BAKER'S brand)
- 6 tbsp almond meal (I usually grind whole almonds in the food processor)
- 1 tbsp matzoh meal
- 1/4 tsp salt
- 4 egg whites
- 1 tsp vanilla extract
- chocolate chips (optional)
Instructions
- Preheat oven to 350 F
- Whisk together egg whites, almond meal, matzoh meal, vanilla, and salt.
- Add coconut and stir to combine. It can be hard to get it well mixed so don't hesitate to use your hands if necessary.
- Mold tablespoons of dough into a tablespoon measuring spoon and carefully slide them onto a cookie sheet covered in a silicon mat or parchment paper. This will result in little domes. The cookies don't spread so they can be placed close together.
- Bake for 20 minutes
- Remove from the cookie sheet immediately and cool completely on a wire rack. The cookies won't brown except for slightly on the bottom and edges.
- Melt chocolate chips and drizzle chocolate over the cookies
Notes
Store in a airtight container in the refrigerator for up to a week.