How to Make Coconut Macaroons

These coconut cookies are nearly effortless to make and a cut above those sticky macaroons in a can. The recipe is kosher for Passover and makes 24 cookies.

Difficulty:

Easy

Instructions

Things You'll Need

• Cookie Sheets
• Cooling Racks
• Measuring Cups
• Measuring Spoons
• Mixing Bowls
• Mixing Spoons
• Oven Mitts
• Cookie sheets
• Oven mitts
• Mixing bowls
• Measuring cups
• 1/4 tsp. nutmeg
• 2 c. unsweetened dried coconuts
• 3 large egg whites
• 1/2 c. sugars

1. Preheat oven to 350 degrees F.

2. Line one or two medium cookie sheets with parchment paper.

3. In a bowl, combine the coconut, sugar and nutmeg. Stir in the egg whites. Mix until thoroughly incorporated.

4. Lightly wet your hands with water. Roll rounded teaspoons of dough between wet fingers and place them on a lined cookie sheet, about 1 inch apart.

5. Bake the macaroons, one cookie sheet at a time, to a light, toasty brown, about 25 minutes.

6. Store at room temperature in an airtight container.