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!
Ingredients
- 4 egg whites
- 1 cup sugar
- 1 T orange zest
- ½ t almond extract
- ¼ t orange extract
- 3 cups shredded coconut
- pinch of salt
- 6-8 oz bittersweet chocolate chips (optional)
Directions
Preheat oven to 325 degrees F.
Beat egg whites until frothy and add all ingredients but the coconut. Then fold in 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.