37 minutes ago
Monday, April 10, 2017
I make these every year for Passover, each year changing it up just a bit.
I buy the bag of Baker's sweetened coconut which has a great recipe right on the bag, but I no longer add in sugar to the recipe, since the coconut is plenty sweet enough!
*If you are using natural, unsweetened coconut, then add in 2/3 cup of sugar to the recipe.
The original recipe calls for flour, but since flour is not kosher for Passover, I substituted in almond flour (which is just ground almonds!).
These were a little harder to keep together, so use wet hands when shaping.
These were delicious. The best ones I have made to date.
Coconut Almond Macaroons: (makes 15 cookies)
14 oz. sweetened coconut (like Baker's brand), see *note above
4 egg whites, whipped to stiff peaks (using a hand mixer)
1/8 tsp almond extract
6 tbsp almond flour (or regular flour if not making for Pesach)
some sliced almonds (optional)
Mix coconut with almond flour and sugar (if using).
In a separate bowl, whip your egg whites until they form nice peaks.
Fold your egg whites and almond extract into the coconut mixture.
Drop tablespoonfuls onto a greased parchment lined cookie sheet, or form with wet hands. (make sure you spray the parchment paper w/ PAM, so they don't stick).
Bake at 325F degrees for 20-22 minutes until lightly browned on the tops.
Let sit a few minutes on the cookie sheet before removing to a cooling rack to fully cool.
When completely cooled, dip in melted chocolate (which I melt in the microwave), then place back on clean parchment paper and place in fridge for at least an hour so the chocolate hardens.
These are fantastic!
Have a happy Passover tonight!