Coconut Macaroons

Coconut Macaroons

Many people are currently celebrating either Easter or Passover around now. So in honor of that, I thought I would post a kosher for Passover coconut macaroon recipe. 

I went to my grandmother's for the seder for the first night of Passover and brought a batch of these macaroons and my whole family loved them. 

Ingredients                                                                                                                Yield: 24 Cookies 

3 cups sweetened, shredded, coconut

4 large eggs

1/2 cup sugar                                                

1 teaspoon vanilla

1/4 teaspoon salt

Directions

Preheat the oven to 350 degrees F

Toast the coconut for five minutes or until just barely starting to show color (optional)

Whisk the eggs in a stand mixer until they hold soft peaks

Gradually add in sugar and whisk until it holds stiff peaks

Whisk in the vanilla and salt

Fold in vanilla

Take the batter and shape your macaroons

Place them onto a prepared baking sheet and bake in preheated oven for 15-20 minutes

I toasted the cocunut on my macaroons and it gave them a deeper and richer coconut flavor but it is completely optional. If you decide to do it, there are many ways to toast coconut. I suggest spreading it out on a baking sheet lined with tinfoil or parchment paper and bake it in the oven for five minutes.

I then did not feel like forming perfect macaroon shapes so I took my ice cream scooper and just formed my cookies that way, which explains the strange shape my cookiees created. 

I hope you all have a Happy Easter or Passover, and if you celebrate neither, then just have a wonderful weekend!

Don't forget to put a burry on it!

xoxo- Rayburry