Almond-Coconut Macaroons

These traditional Passover cookies couldn't be easier to make -- just stir and bake -- and they require only a handful of ingredients. The coconut treats are crisp and nutty, with a chewy center.

  • Prep:
  • Total Time:
  • Yield: Makes 8
Almond-Coconut Macaroons

Source: Martha Stewart Living, April 2009


  • 1/3 cup sugar
  • 1 large egg white
  • 1 cup unsweetened shredded coconut
  • 1/4 cup whole almonds, chopped
  • 1/2 teaspoon pure vanilla extract
  • Pinch of coarse salt


  1. Preheat oven to 350 degrees. Line a baking sheet with a nonstick baking mat or parchment. Whisk together sugar and egg white in a large bowl. Stir in the remaining ingredients.

  2. Form dough into eight 2-tablespoon mounds, and drop each onto sheet, 2 inches apart. Bake macaroons until golden-brown on bottoms and edges, about 15 minutes. Let cool on sheets for 5 minutes. Transfer to wire racks, and let cool.


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