Happy Easter and Happy Passover! A time of new beginnings, Spring, flowers and warmer weather.
There are many Easter and Passover holiday baked treats to prepare but I opted for these delicious, quick and easy coconut almond macaroons. They are truly yummy! They have a slightly crunchy outer layer and a moist, not-too-sweet center. They are a breeze to make and will last up to 1 week! (If you can contain yourself from eating them all in one sitting).
So if you want to make a sweet treat in a snap, try this recipe and I assure you- you will make these over and over again. And as always, Enjoy!
Coconut Almond Macaroons
Ingredients: Makes 18 cookies
- 1 cup cane sugar
- 3 large egg whites
- 3 cups unsweetened, shredded coconut
- 1 cup slivered almonds
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 teaspoon fine sea salt
Preheat the oven to 350 degrees. Line 2 cookie sheets with either parchment paper or a silpat.
In a medium bowl, whisk the sugar and egg whites. Stir in the coconut, almonds, vanilla, almond extract and salt. You may use 1 1/2 teaspoons of vanilla instead of vanilla extract and almond extract.
Drop the coconut mixture by a heaping tablespoon onto the prepared sheets. With moistened hands, squeeze each mound tightly together to form a pyramid shape.
Bake for 19 minutes, rotating the pans halfway through baking. Remove and allow to cool for about 20 minutes. Store in airtight containers at room temperature up to 1 week.