Here's how to create your own irresistible coconut cookies for spring and Passover.
Macaroons are great for Passover — just make sure you use kosher for Passover ingredients.
1. Choose Your Flavors
Whisk 3 large egg whites, 1/2 cup sugar, 1/2 teaspoon vanilla or almond extract and 1/8 teaspoon salt in a large bowl until combined and frothy. Whisk in up to 2 of the following ingredients.
2. Pick Your Mix-Ins
Whisk 2 to 4 tablespoons dark rum, bourbon or brandy into the egg white mixture (optional). Fold in one 14-ounce bag sweetened shredded coconut. Stir in 1/3 cup of any of the following ingredients.
- Dried cranberries
- Dried pineapple, chopped
- Chocolate chips (regular or mini)
- Dried apricots, chopped
- Peanut butter chips
- Almonds, toasted and chopped
- Peanuts, toasted and chopped
- Macadamia nuts, toasted and chopped
- Pistachios, toasted and chopped
3. Bake the Macaroons
Preheat the oven to 325˚. Line a baking sheet with parchment paper. Scoop about 30 heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the prepared pan; shape into small compact cones with your hands. Bake, rotating the pan once, until the macaroons are toasted around the edges and no longer wet, about 30 minutes. Let cool completely on the pans.
4. Decorate the Cookies
For dipped or drizzled macaroons, melt 4 ounces chopped chocolate (semisweet, milk, bittersweet or white) in a microwave-safe bowl, stirring every 30 seconds, until smooth. Stir in 1 tablespoon coconut oil. Let sit until thickened, about 20 minutes. Dip the bottom of the macaroons in the chocolate or drizzle the chocolate on top. Sprinkle with finely chopped nuts or nonpareils, if desired. Refrigerate until set, 20 to 30 minutes.
Photograph by Ralph Smith