Happy Passover, party people! Sorry for the hiatus – I was busy getting married, as one does, and my first bake as a married woman is for my darling Husbandbot, who has since been upgraded from Fiancébot. Husbandbot was raised Jewish, and while he is no longer practicing we still do the cultural aspects of it. Which is kind of the best part – have you ever even had challah?!
So, on to the good part. Macaroons! Macaroons, which usually are dried and sad and from a can in the Kosher section of the supermarket, can be made REALLY EASILY from scratch! Literally 5 ingredients (6 if you want to drizzle them in chocolate after) and you’re ready to go. Let’s get down to business (to defeat, the huns) shall we?
- 4 large egg whites
- 3 cups of sweetened, shredded coconut
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 1 tsp vanilla
- Preheat your oven to 350°F
- OPTIONAL STEP: spread the coconut out on a baking sheet and toast for about 5 minutes or until just starting to get color, and let cool before using again. This makes for extra crunchy macaroons!
- Whisk together the egg whites, sugar, salt and vanilla. Make sure the sugar is completely incorporated, and beat until the mixture is frothy.
- Add the coconut to the egg white mixture, making sure to evenly distribute the coconut.
- Shape your macaroons either by hand (with wet fingers) or with a small cookie scoop so they are about 1 1/2 inches in diameter, and drop them onto a cookie sheet with parchment paper or a Silpat on it. Be sure to space them about an inch apart.
- Bake the macaroons for 15-20 minutes, until the macaroons begin to get golden.
- Remove the macaroons from the oven and let them cool for 5 minutes on the baking sheet, then the rest of the way on a cooling rack
- OPTIONAL STEP: if you want to get fancy, melt some chocolate and drizzle it across the tops of the macs.
Told you it was easy. Now get to it, and Chag Pesach Sameach!
Please note that we do not keep a Kosher kitchen, and this recipe is not Kosher for Passover.