The Passover season wouldn’t be the same without the special holiday, coconut sweet—macaroons! Since no leavening is used in any form, these treats are a big hit in Jewish homes and restaurants around the world. They are so popular and easy to make that you don’t need to wait for Passover to indulge!
Orange Almond Macaroons
4 egg whites
1 cup sugar
1 T orange zest
½ t almond extract
¼ orange extract
3 cups shredded coconut
pinch of salt
6-8 oz bittersweet chocolate chips (optional)
Preheat oven to 325 degree F.
Beat egg whites until frothy and add all ingredients but the coconut. Fold in 2 cups coconut with a spatula. With a small ice-cream scooper, drop cookies on greased or sprayed sheet or one lined with parchment. Bake at 325 degrees F for about 15 minutes or until golden.
For a fancy twist, melt the bittersweet chocolate chips in a microwave for about 1 minute and stir. When melted and the cookies are cooled, dip one side in chocolate and place on wire rack to cool. The citrus and chocolate are a lovely combination.
Store in refrigerator. Makes about 18 cookies.