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Toasted Coconut Macaroons
If you're making these for Passover, check the label on your ingredients to ensure they're kosher for the holiday. Many brands of vanilla extract are made from grain alcohol; if you can't find a kosher substitute, feel free to leave it out.
1 (14-oz.) package shredded sweetened coconut (about 5 cups)
4 large egg whites
1/2 cup sugar
1 tsp. vanilla extract
1/2 tsp. salt
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Toasted Coconut Macaroons

Toasted Coconut Macaroons

Toasted Coconut Macaroons
  • Servings:Makes 25 macaroons
  • Prep Time:15 minutes
  • Cook Time:30 minutes
1. Center a rack in oven and heat to 350 degrees.
2. Spread 2 cups coconut on a baking sheet, then toast in oven until just beginning to brown, about 5 minutes; transfer to a plate and set aside to cool.
3. Whisk egg whites, sugar, vanilla, and salt in a large bowl until sugar is mostly dissolved. Add toasted coconut and remaining untoasted coconut and stir until combined.
4. Scoop heaping tablespoons of mixture onto a parchment-lined baking sheet, spacing them about 1/2" apart. Transfer to oven and bake until tops of macaroons are golden brown, 20 to 25 minutes. Let cool completely on baking sheet. Store macaroons in an airtight container for up to five days.
Source: Hannaford fresh Magazine, March - April, 2019