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Coconut Almond Macaroons

srividya76's picture
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.
Ingredients
  Shredded coconut 2 1⁄2 Cup (40 tbs)
  Almond 1 Cup (16 tbs), slivered
  Almond extract 1⁄4 Teaspoon
  Sugar 1⁄2 Cup (8 tbs)
  Egg whites 6
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

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Snack
Taste: 
Sweet
Feel: 
Crunchy
Method: 
Baked
Dish: 
Cookie
Occasion: 
Passover
Ingredient: 
Egg
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
5
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.
Subtitle: 
Coconut Almond Macaroons

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1 Comment

Anonymous's picture
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.