Passover Macaroons

Total Time Prep: 10 min. Bake: 25 min./batch
Yield about 2-1/2 dozen
Test Kitchen Approved
These easy coconut macaroons from Herbert Borland of Des Moines, Washington are lightly crisp on the outside and chewy on the inside. They're perfect for Passover—or anytime! —Taste of Home Test Kitchen

Ingredients

  • 2 large egg whites, room temperature
  • 1/2 teaspoon vanilla extract
  • Dash salt
  • 6 tablespoons sugar
  • 3 cups sweetened shredded coconut

Directions

  1. Preheat oven to 300°. In a small bowl, beat egg whites, vanilla and salt on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at time, beating until stiff peaks form. Fold in coconut.
  2. Drop by tablespoonfuls 2 in. apart onto well-greased baking sheets. Bake until just golden brown, about 25 minutes. Immediately remove to wire racks.

Nutrition Facts

1 macaroon: 34 calories, 2g fat (1g saturated fat), 0 cholesterol, 21mg sodium, 5g carbohydrate (5g sugars, 0 fiber), 0 protein.

These easy coconut macaroons from Herbert Borland of Des Moines, Washington are lightly crisp on the outside and chewy on the inside. They're perfect for Passover—or anytime! —Taste of Home Test Kitchen
Recipe Creator

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