Unsweetened coconut, available in health-food stores, is essential to these chewy cookies, which are a family favorite at Passover.
Ingredients
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¾ cup sugar
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2 ½ cups unsweetened shredded coconut
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2 large egg whites
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1 teaspoon pure vanilla extract
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Pinch of salt
Directions
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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.
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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.
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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.