Passover begins tomorrow night, and soon all Jews will be forbidden to eat leavened bread, pastries, and cookies. But you won't miss anything with this delicious coconut macaroon recipe for Passover brought to you by The Nosher.
Get more Passover recipes in our free recipe booklet: A Taste of Passover.
2 large egg whites
2 cups sweetened, shredded coconut
1/2 cup whole almonds, chopped
1 tsp vanilla
1/3 cup sugar
1/4 tsp salt
Melted dark chocolate for drizzling or dipping (optional)
Salted caramel sauce for drizzling (optional)
Preheat oven to 350 degrees.
Combine egg whites, coconut and almonds. Add sugar, vanilla and salt. Using a cookie scoop, portion out cookies onto a parchment paper lined baking sheet around 2 inches apart.
Bake until cookies are set and edges begin to crisp, around 15 minutes.
Allow to cool completely. Dip in melted dark chocolate, or drizzle with chocolate and caramel on top if desired.