Coconut Macaroons
Originating in either Italy or France, the macaroon gets its name from the Italian ammaccare, “to crush”—probably a reference to the almond paste that was once a main ingredient. Due to its lack of leavening, it was likely adapted by the Jews for use at Passover, and was later modified to include shredded coconut.
Ingredients
- 4 egg whites
- ⅔ C confectioners' sugar
- 2 C shredded unsweetened coconut
- 1 tsp vanilla sugar
Directions
Preheat oven to 350°F (160°C). Using an electric mixer, beat egg whites until stiff. Then combine with other ingredients. Place small macaroons on a baking tray lined with parchment paper using a tablespoon. Bake for 10–15 minutes.
- Prep time: 20 minutes.
- Cook time: 18 minutes.
- Makes 20 cookies, 2 cookies per serving.
