Friday, March 13, 2015

Spring Recipes: Passover Macaroons

It may seem hard to believe, but Easter and Passover are just around the corner. On Fridays from now until Easter I will be posting a weekly passover approved recipe that you can try this year. Passover foods cannot use yeast, and must be kosher. For the busy working woman, getting a head start on planning Easter or Passover is a must! Be prepared and ready for the perfect feast with these delicious recipe ideas.

This week's recipe is from my favorite food blogger and food network star, Ina Garten, for delicious coconut macaroons. These cookies are simple to make and taste amazing. The recipe below makes around 20 cookies. 

Coconut Macaroons

Coconut Macaroons - Barefoot Contessa 


14 Ounces Sweetened Shredded Coconut 
12 Ounces Sweetened Condensed Milk 
1 Teaspoon Pure Vanilla Extract 
2 Large Egg Whites, Room Temperature 
1/4 Teaspoon Kosher Salt 


Preheat oven to 325 degrees. Combine vanilla, milk and coconut in large bowl. In a second bowl, whip together the egg whites and salt until the mixture makes firm peaks. Next fold the egg whites into the coconut mixture. Use an ice cream scoop to spoon out small balls of the mixture and drop them on a parchment lined cookie sheet. Cook for 25-30 minutes or until golden brown. Allow to cool, then serve and enjoy!  

Give this recipe a try and I promise you will not be disappointed! These cookies are so soft and amazing, perfect for an Easter or Passover feast.

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