Passover sweets are notoriously bad. Even with a host of cakes, candies and confections to choose from, the end result is always the same--regrettable. Fortunately, there is the macaroon. Simple and delicious, these cookies are light, chewy and nothing like the macaroons you find in the cardboard canisters. A virtual oasis in a kosher desert. Adorn with an artful schmear of chocolate and consider the cardboard canister ancient history.
Coconut Macaroons, Adapted from Ina Garten's Coconut Macaroons
1 (14 oz) bag of sweetened coconut
1 (14 0z) can of sweetened condensed milk
1/2 tsp vanilla extract
1/2 tsp almond extract
2 large egg whites, room temperature
1/4 tsp kosher salt
Preheat the oven to 325 degrees. In a large bowl, combine the coconut, condensed milk, vanilla and almond extracts. In a separate bowl, beat the egg whites and salt with a hand mixer on high speed until stiff peaks form. Gently fold the egg whites into the coconut mixture, taking care not to deflate the egg whites. Using two teaspoons, drop the batter onto baking sheets lined with parchment paper. Chill the baking sheets in the refrigerator for 5 minutes. Bake for 15-20 minutes or until golden brown. Cool and enjoy!