Passover begins this weekend and that means macaroon time. If you're looking for a more traditional recipe than the recipe I posted last year for Almond Macaroons, then check out this recipe. This recipe is a bit more traditional since these macaroons are made with shredded coconut, sliced almonds, and egg whites. Plus they're cholesterol free (yes, coconut is cholesterol free). Shredded coconut and sliced almonds add a little fiber to these cookies, which we all could use.
To check out the recipe, just read more. 2 egg whites These macaroons are a cinch to make and taste out of this world.
2 1/2 cups unsweetened shredded coconut
3/4 cup Sucanat (or turbinado sugar)
Pinch of salt
1 tsp almond extract (omit if observing Passover)
Sliced almonds (optional)
2 egg whites
These macaroons are a cinch to make and taste out of this world.