Coconut macaroons were such a fun treat for us growing up around the Passover holiday. We rarely made them because the store bought ones are delicious but this year I knew I wanted to make them. When you’re preparing a feast, it’s always nice to have a dessert that’s good and simple to prepare, with minimal ingredients. Here’s a coconut macaroon recipe you can enjoy all year round!
- 4 large egg whites
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 and 3/4 cups sweetened shredded coconut
Preheat oven to 325F degrees. Line two baking sheets silicone baking mats.
In a large bowl using stand mixer with paddle attachment, beat the egg whites, sugar, and vanilla together on medium-high speed. You want this mixture to become light and foamy, so mix it for a couple minutes. Fold in the coconut gently, until it is fully coated.
I used my cookie scoop, which was probably scoops about 2 tablespoons worth of the batter and put it onto the cookie sheet. I didn’t try to form them into perfect balls, although you are more than welcome to do so.
Bake until about 20 minutes, rotating the baking sheets and keeping an eye on them. You want them to be golden brown on the bottom and tops. If you can wait, let them cool and slowly peel them off of the cookie sheet. You want them to be stored tightly and in the fridge. Enjoy!