Passover Macaroons
"This is a family favorite! Very easy to make."
- Ready In:
- 35mins
- Ingredients:
- 13
- Yields:
-
25 cookies
- Serves:
- 25-30
ingredients
- 1 (14 ounce) bag flaked coconut, Sweetened
- 1 1⁄2 cups sugar
- 1⁄2 cup matzo meal
- 1⁄2 teaspoon salt
- 7 egg whites
-
plus
-
Almond
- 2 teaspoons almond extract
- 2 cups slivered almonds
-
Chocolate
- 2 teaspoons chocolate extract
- 1⁄4 cup cocoa powder
-
Lemon
- 1 grated lemon, zest of
- 1⁄2 lemon, juice of
- 2 teaspoons lemon extract
-
Optional
- 20 whole almonds, candied cherries, colored sprinkles for decoration
directions
- Mix dry ingredients.
- Choose flavor option. With lemon, reduce egg white by 1.
- Mix egg whites and extracts and whisk briefly.
- Add wet ingredients to dry bowl,
- Mix well.
- Lightly grease 2 cookie sheets.
- Use teaspoons or cookie scoop to make 1" balls.
- Can be decorated with a whole almond in top, candied cherries or sprinkles, as you wish.
- Bake 325-350 for 20-25 minutes, until top sand edges are lightly browned.
- Remove from cookie sheet while still warm on to waxed paper. Let cool completely.
- I usually make a whole bag of almond and then split the recipe to make another batch of lemon and chocolate.
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