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coconut macaroons (passover)

Jdjfjfn avatar
Recipe by
Jrkgkf Jfjgk
@Jdjfjfn
Hoboken, NJ

This is a classic Jewish recipe that's easy and kosher for passover! *TIP: Cookies can be stored in an airtight container for up to 3 days. They can be frozen for up to 1 month.

prep time 20 Min
cook time 25 Min
method Bake

Ingredients For coconut macaroons (passover)

  • 3 c
    sweetened coconut, flaked
  • 4
    egg whites
  • 3/4 c
    sugar
  • 1 tsp
    vanilla extract
  • 1/2 tsp
    salt
  • 1/8 tsp
    almond extract

How To Make coconut macaroons (passover)

  • 1
    Preheat the oven to 325°. Line 2 large cookie sheets with parchment paper.
  • 2
    In a large bowl stir together the coconut, egg whites, sugar, vanilla, salt, and almond extract until evenly combined. Drop batter by rounded teaspoons 1 in apart on prepared cookie sheets.
  • 3
    Rotate cookie sheets between upper and lower oven racks halfway through. Bake 25 minutes or until set, and lightly golden. Cool for 1 minute on cookie sheets. With a wide metal spatula transfer cookies to wire racks to cool completely. Repeat with remaining batter.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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