Passover Macaroons
Cheese on cheese on cheese…
Ingredients
3 large egg whites
1 cup sugar
1 tsp vanilla
3 cups shredded coconut
Directions
Preheat the oven to 325 F. Line two baking sheets with parchment paper
Beat the egg whites with an electric mixer until they are light and fluffy
Gradually beat in the sugar and vanilla. Beat until the egg whites form very stiff peaks
Gently fold in the coconut using a spatula
Drop the coconut mixture by rounded teaspoons onto the lined baking sheets, placing them at least 2 inches apart
Bake the macaroons about 20 minutes, until they are slightly golden and some of the coconut is crispy
Allow them to cool completely and then carefully remove them from the parchment paper. Store for up to 1 week in an air-tight container at room temperature, or for longer storage, wrap individually in plastic wrap and freeze
adapted from The Spruce Eats