Coconut Macaroons have only 3 ingredients and are much tastier than the store bought ones.
Heat oven to 325. This makes about 30.
They are perfect for seder, and to enjoy all week. You'd enjoy them even if it wasn't Passover.
3 egg whites (you can save the egg yolks if you also like to make almond macaroons - that recipe follows this one)
3 c. coconut (= about 12oz.)
2/3 c. sugar
Spray 2 cookie sheets. Beat egg whites in a large bowl until they are in stiff peaks. Gradually beat in the sugar. Fold in the coconut, using the mixer and then switching to spoon at the end.
Spray your hands with some oil and shape the cookies by taking a spoonful, compacting them against the spoon, and shaping them on the tin. (I always thought it would be fun to make pyramids, but never have figured out how.) This is a messy task.
You can place the macaroons close to each other, since they don't spread much. YAt the end, wet your hands and sweep up the little bits so they adhere to the cookies.
Bake for about 15 minutes. I find they don't brown, so easiest is to broil them for 3-5 minutes at the end WATCHING CAREFULLY to get a nice toasted coconut look.
Almond macaroons: Also 3 Ingredients!
Heat oven to 350
4 egg yolks
1 c. sugar
2 c. ground almonds - about 6-7 ounces. Now almond flour is readily available.
Spray cookie tins.
Beat egg yolks until pale yellow, about 2-3 minutes. Add sugar and mix until smooth. Add ground almonds, by hand, as the batter will be very stiff.
Spray hands and shape batter, dropping by the teaspoon full, making small balls. These spread and flatten when they bake.
Bake about 10 minutes until golden brown. Do not overbake or they will get very dry.
(The almond ones are easier than the coconut. If you have time it's fun to make both.)
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