Coconut Macaroons, Kosher for Passover and a Treat for Easter

Thu, Apr 1, 2010

Recipes, desserts

Coconut Macaroons, Kosher for Passover and a Treat for Easter

Coconut macaroons are a fantastically light dessert that both adults and kids love. Very easy to make and they are a great way to get the kids to help in the kitchen. Not only that, but this recipe is also kosher for Passover and a real treat for Easter!

    Serves 16
    Time required 30 minutes
    Difficulty level 2
    Cost of ingredients 6 USD

  • 3 egg whites
  • 1 tablespoon (15ml) lemon juice
  • ½ cup (60ml) sugar
  • 1 tablespoon (15ml) vanilla
  • 2 tablespoons honey
  • 2 tablespoons potato starch
  • 2 cups (500ml) shredded coconut

Using a hand mixer, beat egg whites and lemon juice in a big bowl until they are frothy. Slowly add in sugar and vanilla, continuing to beat all the while. Mix until you reach stiff peaks.

Fold in the honey, potato starch and coconut very carefully into the whites. The egg whites will deflate a little and that’s ok, but you don’t want them to completely fall flat.

Using a spoon drop the macaroons on parchment lined cookie sheet and place in the oven at 325F (160C) for 20 minutes or until edges have a light brown color to them.

Let them cool at the very least 5 minutes before serving.

Photo by little blue hen

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This post was written by:

Rochelle - who has written 139 posts on Made in Kitchen Blog.

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