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Plain Coconut Macaroons

  • Author: Martha Stewart
  • Yield: 20 1x

Description

The traditional version of the classic Passover treat.


Ingredients

Scale
  • 3/4 cup sugar
  • 2 1/2 cups unsweetened shredded coconut
  • 2 large egg whites
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. Heat oven to 350 degrees. Line a baking sheet with parchment paper. In a large bowl, combine sugar, coconut, egg whites, vanilla, and salt. Use your hands to mix well, completely combining ingredients.
  2. Dampen hands with cold water. Form 1/2 tablespoons of mixture into a loose haystack shape, and place on prepared baking sheet. Repeat with remaining mixture, placing macaroons about 1 inch apart.
  3. Bake until golden brown, 15 to 20 minutes. Remove baking sheet from oven to a wire rack, and let macaroons cool slightly on baking sheet. These are best served warm from the oven, but can be stored in an airtight container for up to 3 days.

Ingredients

Ingredients was where

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.

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