One of the sweets that’s popular during passover, or actually anytime of the year are Macaroons. It’s not something I make a lot as P isn’t a huge fan of coconut. Given that I love coconut and was baking several things for Passover I decided that these would be a great addition to our table.
These are so easy to make and in the past I’ve found it challenging to have them crunchy on the outside with a little sticky and gooey on the inside. However… people… I will tell you that I believe I’ve found the secret!
When baking these you literally preheat the oven to 350 degrees and when you have these little beauties on the pan, ready to go, simply put them in, TURN the oven OFF and let them sit in there overnight… not sure if this qualifies them as “no bake” but it sure makes them super easy and pretty much “no fail”! They will turn out perfect every time, nice and golden on the bottom and just a little gooey inside. I made several batches and each was just as perfect as the next. Simply perfect and so easy.
- 2 egg whites
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 2 cups shredded coconut
Preheat the oven to 350 degrees, while it’s heating up beat the egg whites in a stand mixer until they form stiff peaks then add the sugar slowly while continuing to beat. Beat in the salt and vanilla and once mixed turn the mixer off and stir in the coconut. Drop little mounds onto a cookie sheet sprayed with non-stick baking spray or on parchment paper and make sure you give them some room as they will spread.
Place the cookie sheets in the oven and TURN THE OVEN OFF. Leave macaroons in the oven overnight and in the morning remove from cookie sheet. You can then melt some chocolate and either dip or drizzle them. Enjoy.