Passover Macaroons
A quick-to-prepare, four-ingredient coconut macaroon recipe, ideal as a traditional flour-free dessert for Passover.
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Instructions
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Preheat oven to 3250F and line two baking sheets with parchment paper.
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Beat egg whites with an electric mixer until light and fluffy.
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Gradually beat in sugar and vanilla until very stiff peaks form.
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Fold in the coconut using a spatula.
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Drop rounded teaspoons of the mixture onto the lined sheets, spacing them 2 inches apart.
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Bake for about 20 minutes, until golden with some crispy coconut.
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Cool completely before carefully removing from the parchment paper.
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Store in an airtight container for up to 1 week at room temperature, or freeze individually for longer.