There is nothing like homemade macaroons to finish off a Seder meal. This version has 4-ingredients and takes 15 minutes to prep.
Coconut Macaroons
Servings
Ingredients
- 3 cups unsweetened shredded coconut
- 4 egg whites
- 1/2 cup sugar
- 1 vanilla bean split and essence scraped out
- Large pinch of kosher or sea salt
- 3 ounces bittersweet chocolate melted for dipping
Instructions
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- Spread coconut on 1 parchment lined sheet. Toast coconut until light golden brown.
- While coconut is cooling, whisk egg whites, sugar, vanilla and salt, until the mixture is frothy and thick.
- Gently fold in coconut.
- With wet hands, form balls about 1 ½ inches in diameter.
- Place on prepared sheet and bake for 15 minutes until golden brown.
- If you like your macaroons chewier in texture, allow the macaroons to cool on the baking sheet for 10 minutes. If you like them crispier, transfer the macaroons to a cooling rack.
- Melted Chocolate for Dipping
- Line a baking sheet with parchment.
- Dip the bottom of each macaroon in the melted chocolate and then place on lined baking sheet. Allow to cool before serving.
Easy and soooo very delicious!
Sounds like your whites were whipped to peaks. For this preparation you only want to mix the whites with sugar, vanilla and salt.
These turned out much more merengue like than coconut macaroons. Maybe I whisked the egg whites too much. Not happy with them.
Hi, we actually prefer unsweetened coconut so you can control the amount of sugar used, I believe it was a typo in the recipe, so I updated it.
thanks!
These look wonderful — just one question. Where do you find sweetened shredded coconut that’s kosher for Pesach? Is there an online source?
Thanks!