Macaroons started as confections of ground almonds, sugar and egg whites, probably spreading through the world through Muslim territory, Spain and later Italy, where they got their modern name. Naturally flour-free, these cookies became a Passover favorite. In the United States, coconut versions gained popularity, though far too many people have only tried them from a can. They’re easy to make at home, and oh so good.
- 3 egg whites
- ½ cup sugar
- ½ cup almond flour
- 1/8 teaspoon kosher salt
- 1 teaspoon vanilla extract or flavoring
- 2½ cups shredded sweetened coconut
- Preheat the oven to 350 degrees and line a sheet pan with parchment paper. In a large bowl, beat the egg whites until stiff. Gently fold the sugar into the egg whites, then fold in the almond flour, salt, vanilla and finally the coconut. Drop tablespoonfuls of the mixture about an inch apart on the prepared pan. Bake for about 15 minutes, until just browning on the edges. Cool on a wire rack. Store for up to 3 days in an airtight container.
- Variation Tip: For a pretty presentation, melt 2 ounces bittersweet chocolate to between 88° and 91°F and drizzle it over the baked macaroons. Let set before serving.
- Excerpt from The Essential Jewish Cookbook, by Marcia A. Friedman, published by Rockridge Press. Copyright © 2021 by Callisto Media, Inc. All rights reserved.