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Coconut Macaroons

From the Zena Chew collection

Introduction

This recipe — a popular dessert at Passover, because it uses no flour — comes from Leah Jaffee. For more about Passover cooking, read “Mighty matzo.”

Ingredients

	1	lb. egg whites (from about 12 to 14 eggs)
	1	lb. granulated sugar
	1	lb. (16 ounces) dessicated unsweetened coconut
	½	tsp. vanilla extract
	1	lb. (16 ounces) chocolate chips (optional)
	2	Tbsp. baking cocoa (optional)

Steps

Preheat the oven to 300 degrees.
In a large double-boiler insert, combine the egg whites and granulated sugar. Set the insert over simmering water and cooking, stirring, until the mixture reaches 140 degrees. Remove from the heat.
Stir in the coconut, vanilla extract, and optional chocolate chips and/or cocoa powder. With an ice-cream scoop, scoop the mixture into balls and place on baking sheets lined with parchment paper.
Bake for 15 to 20 minutes, until golden brown and puffed up. Let cool on a rack for at least 15 minutes before eating.

This content is from the Zena Chew collection.

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