Coconut Almond Macaroons Recipe

The macaroon, a well-known cookie made from egg whites, sugar, and almond paste or coconut. It is often seen in Jewish households during Passover as it is leavened with egg whites and therefore meets the dietary restrictions of the holiday.
Coconut Almond Macaroons picture

Summary

Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexJust EnjoyServings5
CuisineItalianCourseSnack
TasteSweetFeelCrunchy
MethodBakedSpecialityPassover
Main IngredientEggInterest GroupClassic

Recipe Story

According to legend, the macaroon was invented in an Italian monastery in 1792. Later, two Carmelite nuns, hiding in the town of Nancy during the French Revolution, baked and sold macaroons to cover their expenses. They became known as the "Macaroon Sisters." The cookie recipe was supposedly passed on to the Jewish community in France, who subsequently made it a staple of Passover baking.

Ingredients

 
2 1/2 cups shredded coconut
 
1 cup slivered almond
 
1/4 teaspoon almond extract
 
1/2 cup sugar
 
6 egg whites

Directions

Mix together coconut, almonds and sugar.
Add in extract and egg whites.
Stir with wooden spoon until mixed.
Drop by heaping tablespoons onto greased cookie sheet.
Bake at 350F for 20 minutes or until golden brown

Comments

Comments: 2 | Add a Comment

Anonymous says :

tried this recipe twice but mixture too dry to drop, do we leave egg whites as they are or do we whisk as if to make meringues?tried both ways and still too dry and used more eggs than asked for.
Posted on: 13 August 2010 - 2:28pm

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