In honor of Rosh Hashanah, I thought I’d bring back these coconut macaroons for this week’s throwback* post. They’re really more of a Passover dessert, but who wants to wait that long?
If you’re a big coconut fan like me (check out these cupcakes), you’ll love these. The recipe is one of Martha Stewart’s best and makes for a great go-to if you need to whip up something quick and pretty for your next dinner party. One bag of shredded coconut is enough for two batches, so give both the vanilla and chocolate varieties a try. You only live once.
Happy High Holy Days to you and yours! Recipe after the jump.
- 3/4 cup sugar
- 2 1/2 cups unsweetened shredded coconut
- 2 large egg whites
- 1 tsp vanilla extract
- pinch of salt
- 4 ounces semisweet chocolate, melted
- 1/4 cup unsweetened cocoa powder
- 1 additional egg white
- Preheat oven to 325 degrees and line a baking sheet with parchment paper.
- In a large bowl, combine sugar, coconut, egg whites, vanilla, and salt, and using your hands, mix well, until the ingredients are completely combined.
- Next, wet your hands with cold water, and use 1 & 1/2 tablespoons' worth to form little macaroon mounds.
- Place macaroons on the lined baking sheet, spacing them about 1 inch apart.
- Bake until golden brown, 16 to 17 minutes, and rotate the pan halfway through.
- Let cool on a wire rack and enjoy!
- Follow the instructions above, but bake at 350 degrees, mix your melted chocolate, cocoa powder and additional egg white in the mixing stage.
- If using sweetened coconut, reduce sugar from 3/4 cup to 1 tablespoon.
- Macaroons can be stored in an airtight container at room temperature for up to 3 days.