These flourless Italian cookies, which were originally made with almond paste, have evolved significantly over time. When coconut replaced the almond paste, they became world-famous, especially for European Jews at Passover. Today, our family enjoys them both during the Jewish holidays and as a sweet and nutritious treat to have around the house.
STEP ONE – Preparations
- Preheat the oven to 325°F with 2 oven racks in the middle.
- Lightly spray 2 large baking sheets with canola spray.
- Get out a food processor and a stand mixer.
- Set up 2 cooling racks.
STEP TWO – Make the Batter
5 cups sweetened shredded coconut
4 egg whites
½ cup white sugar
2 teaspoons vanilla extract
- In the food processor, pulse the coconut until fine.
- In the stand mixer with the whisk attachment, beat the egg whites, sugar, and vanilla on high speed for 3 minutes.
- Add the coconut and stir until incorporated.
STEP THREE – Bake the Cookies
- Drop 18 large tablespoons of batter on the baking sheets.
- Bake for 10 minutes.
- Switch the sheets and bake for another 8 minutes until lightly browned around the edges.
- Transfer the macaroons to the cooling racks and cool for 10 minutes.
Recommended Serving Size: 2 macaroons
Exchanges: 2 starch, 3 fat