Coconut Macaroons
Servings: 24 macaroons
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Ingredients
- 2 lg eggs, well beaten
- 1/2 cup sugar
- pinch of salt, to taste
- 1 tsp almond or vanilla extract (if you use during Passover)
- 3 cups shredded sweetened coconut
Instructions
- Preheat oven to 350° F.
- Butter a large cookie sheet or cover it with parchment paper.
- In a large mixing bowl, whisk together the eggs, sugar, salt and extract.
- Blend in the coconut until the mixture is completely moistened. It should have well-moistened clumps of coconut, not be like a batter.
- Drop by generous teaspoonfuls onto the the cookie sheet and bake for 20-25 minutes, or until they are golden brown with crisp edges.
- Transfer to rack to cool.
Notes
For Chocolate Macaroons: Prepare the recipe as above but add either 3-4 tablespoons of unsweetened cocoa powder to the egg mixture or blend in 1/2 cup of chocolate chips with the coconut.
For Coconut Nut Macaroons: Prepare the recipe as above but add 1/2 to 1/3 cup of coarse-chopped nuts to the the coconut mixture.
Adapted from recipe by Lynn Rossetto Kasper and Sally Swift.