There’s nothing quite like the rich sweetness of chewy coconut macaroon. This recipe for the classic Passover favorite skips both sweetened condensed milk and sweetened coconut for a meringue-based cookie made up of unsweetened finely shredded coconut. While they’re great plain, you could also throw in some chocolate by either mixing in mini dark-chocolate chips or dipping the bottoms of each macaroon in melted dark chocolate. They’re beyond easy to make and even easier to eat!
Preheat the oven to 325 degrees F. Line 2 sheet pans with parchment paper.
In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until frothy. With the mixer running, slowly add the sugar, vanilla and salt. Whisk, gradually increasing the speed to high, until the egg whites hold stiff peaks. Add the coconut and mix on low speed until just incorporated.
Scoop 1 1/2-tablespoon-sized macaroons onto the prepared baking sheets, spacing each 1 1/2 inches apart. Bake, switching and rotating the baking sheets halfway through, until golden, 25 to 30 minutes. Let cool completely before serving.