Quick And Easy Passover Pastries: Coconut Macaroons


Gourmet
| May 2005

View this recipe on epicurious.com

Ingredients:

Butter and matzoh cake meal for preparing baking sheet and foil

1 large egg white

1 tablespoon sugar

1/4 teaspoon vanilla

1/8 teaspoon almond extract

3/4 cup sweetened flaked coconut

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Preparation:

Put oven rack in middle position and preheat oven to 300°F. Butter a baking sheet, then line with foil and lightly butter and dust with cake meal, knocking off any excess.

Stir together egg white, sugar, vanilla, almond extract, and a pinch of salt until combined, then stir in coconut. Divide coconut mixture into fourths, then drop in 4 mounds (about 2 inches apart) onto baking sheet.

Bake until tops are pale golden in spots, 15 to 20 minutes, then carefully lift foil with cookies from baking sheet and transfer to a rack to cool completely, about 15 minutes. Peel macaroons from foil.
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