Passover Macaroons

Name: Passover Macaroons
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: about 2-1/2 dozen.
Ingredients: 2 large egg whites, room temperature; 1/2 teaspoon vanilla extract; Dash salt; 6 tablespoons sugar; 3 cups sweetened shredded coconut

TOTAL TIME: Prep: 10 min. Bake: 25 min./batch YIELD: about 2-1/2 dozen.

These easy coconut macaroons from Herbert Borland of Des Moines, Washington are lightly crisp on the outside and chewy on the inside. They're perfect for Passover—or anytime! —Taste of Home Test Kitchen

Ingredients

2 large egg whites, room temperature
1/2 teaspoon vanilla extract
Dash salt
6 tablespoons sugar
3 cups sweetened shredded coconut

Directions

1. Preheat oven to 300°. In a small bowl, beat egg whites, vanilla and salt on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at time, beating until stiff peaks form. Fold in coconut.
2. Drop by tablespoonfuls 2 in. apart onto well-greased baking sheets. Bake until just golden brown, about 25 minutes. Immediately remove to wire racks.

Nutrition Facts

1 macaroon: 34 calories, 2g fat (1g saturated fat), 0 cholesterol, 21mg sodium, 5g carbohydrate (5g sugars, 0 fiber), 0 protein.

We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices.

We recommend our users to update the browser.