The perfect Passover treat, these homemade macaroons are even better than store bought! If you’re used to eating macaroons out of a store bought container, you don’t know what you’ve been missing. Macaroons are super easy to make and taste nothing like those store bought ones of your youth.
Ingredients
Servings 36 cookies
- 4 large egg whites
- 3/4 cup white sugar
- 1 teaspoon vanilla extract
- 4 cups shredded coconut
- 3/4 cup chocolate chips
- sprinkles
Nutritional Facts
Nutrition Facts
Passover Coconut Macaroons
Amount per Serving
Calories
105
% Daily Value*
Fat
8
g
12
%
Saturated Fat
7
g
44
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.3
g
Sodium
10
mg
0
%
Potassium
73
mg
2
%
Carbohydrates
9
g
3
%
Fiber
2
g
8
%
Sugar
7
g
8
%
Protein
1
g
2
%
Vitamin C
0.2
mg
0
%
Calcium
6
mg
1
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Preheat the oven to 180°C/350°F. Line a tray with baking paper.
- In a large bowl, beat together egg whites, sugar and vanilla until foamy.
- Add in the shredded coconut and mix well until completely combined.
- Use a small cookie scoop to scoop out the batter onto the prepared baking tray.
- Bake for 15-20 minutes, until golden brown. Let cool completely.
- Place chocolate chips in a piping bag and seal the top of the bag. Place the piping bag into a cup of boiling water and let sit for 5 minutes until the chocolate is melted.
- Cut the tip of the piping bag and drizzle the melted chocolate onto the cooled macaroons.
- Top melted chocolate with sprinkles.
Video
