Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Plain Macaroons 3.8 (52) 7 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on October 29, 2019 Print Share Share Tweet Pin Email Yield: 20 Unsweetened coconut, available in health-food stores, is essential to these chewy cookies, which are a family favorite at Passover. Ingredients ¾ cup sugar 2 ½ cups unsweetened shredded coconut 2 large egg whites 1 teaspoon pure vanilla extract Pinch of salt Directions Heat oven to 350 degrees. Line a baking sheet with parchment paper. In a large bowl, combine sugar, coconut, egg whites, vanilla, and salt. Use your hands to mix well, completely combining ingredients. Dampen hands with cold water. Form 1/2 tablespoons of mixture into a loose haystack shape, and place on prepared baking sheet. Repeat with remaining mixture, placing macaroons about 1 inch apart. Bake until golden brown, 15 to 20 minutes. Remove baking sheet from oven to a wire rack, and let macaroons cool slightly on baking sheet. These are best served warm from the oven, but can be stored in an airtight container for up to 3 days. Print