Coconut Macaroons are traditional for Passover because they are not made with flour. Soft and chewy on the inside, these macaroons are perfect not just for Passover, but for any occasion.
Coconut Macaroons
Ingredients
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra large eggs
1/4 teaspoon kosher salt
Directions
Preheat the oven to 325 degrees F.
Line a cookie sheet with parchment paper.
Combine the coconut, condense milk, and vanilla extract in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the eggs into the coconut mixture.
Using a piping bag with a large star nozzle, pipe the macaroon batter onto the lined baking sheet, piping an inch apart.
Bake for 25 to 30 minutes, until golden brown. Cool and serve.
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