Macaroons for Pesach (Passover) or Easter
INGREDIENTS
3/4 cup sugar
2 1/2 cups unsweetened shredded coconut
2 large egg whites
1 teaspoon pure vanilla extract
Pinch of salt
DIRECTIONS
Heat oven to 350 degrees. Line a baking sheet with parchment paper. In a large bowl, combine sugar, coconut, egg whites, vanilla, and salt. Use your hands to mix well, completely combining ingredients.
Dampen hands with cold water. Form 1/2 tablespoons of mixture into a loose haystack shape, and place on prepared baking sheet. Repeat with remaining mixture, placing macaroons about 1 inch apart.
Bake until golden brown, 15 to 20 minutes. Remove baking sheet from oven to a wire rack, and let macaroons cool slightly on baking sheet. These are best served warm from the oven, but can be stored in an airtight container for up to 3 days.
For dipping chocolate, melt a bag of chocolate chips in the microwave or double boiler (I just melt them in a saucepan on super low and stir, stir, stir). Once melted, dip the cooled macs and set aside on parchment paper. Stick them in the fridge so they firm up.
Chag Pesach Sameach or Happy Easter!