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.

Directions

Preheat oven to 350°F (160°C). Beat egg whites until stiff, then combine with other ingredients. Drop small amounts on a parchment paper-lined baking sheet. Bake 10-15 minutes.

• Prep time: 20 minutes.
• Cook time: 18 minutes.
• Makes 20 cookies.