Delightfully chewy and just the right amount of sweet with coconut and vanilla, it’s no wonder these flour-free confections easily became a Passover favorite. Just a few ingredients come together pretty spectacularly, and I gladly enjoy these year-round. The chocolate drizzle makes an especially nice touch.

Coconut Macaroons
Ingredients
- 3 egg whites
- ½ cup sugar
- ½ cup almond flour
- 1/8 teaspoon kosher salt
- 1 teaspoon vanilla extract or flavoring
- 2½ cups shredded sweetened coconut
Instructions
- Preheat the oven to 350°F and line a sheet pan with parchment paper.
- In a large bowl, beat the egg whites until stiff. Gently fold the sugar into the egg whites, then fold in the almond flour, salt, vanilla, and finally the coconut.
- Drop tablespoonfuls of the mixture about an inch apart on the prepared pan. Bake for about 15 minutes, until just browning on the edges. Cool on a wire rack. Store for up to 3 days in an airtight container.
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